Mexican Pasta Salad
1# elbow macaroni
vegetable oil, for oiling grill
2 ears corn (or small bag frozen)
1 ca.n bla.ck bea.ns, rinse 8e drain
1/2 c. finely chopped bla.ck olives
6 Roma tom.a.toes, chopped
3 green onions, thinly sliced
1 /2 red onion, finely diced
1 jar salsa.
1 c. sour cream
1/4 c. mayonnaise
1/2 teaspoon cumin
salt and pepper to taste
Cook the macaroni according to the package directions. Drain. Set aside to cool. Cook the ears of corn on hot, oiled grill, turning, until browned and cooked through. Cut the kernels off the cobs.(Or thaw & drain frozen
corn.) Put the corn in a big bowl with remaining salad ingredients. Toss to combine.
For the dressing: In a separate bowl, whisk together all ingredients. Pour over the salad ingredients and foldtogether until everything is coated. Taste and adjust the seasoning. Chill at least an hour before serving.
3 quarts strawberries, hulled and divided
1-1/2 c. sugar
6 T. cornstarch
2/3 c. water
1 O" deep-dish pie crust, baked
1 c. whipping cream
1-1 /2 T. instant vanilla pudding mix
Optional: A few drops of red food coloring
In a large bowl, mash berries to equal 3 cups; set aside along with remaining whole berries. Combine sugar andcornstarch in a large saucepan. Stir in mashed berries andwater; mix well. Bring to a boil over medium heat, stirring constantly; heat and stir for 2 min. Remove from heat, add food coloring if desired for red color. Pour mixture in a large bowl; chill for 20 min., stirring occasionally, until mixture is just slightly warm. Fold remaining whole berries. Pour into prepared pie crust, chill for 2-3 hours.Place cream in a small mixing bowl, use a hand mixer to whip cream and pudding mix until soft peaks form. Spread whipped cream mixture around edge of pie or dollop on individual slices. Serves 8-10.
Pick up our latest issue of The Ohio Country Register for these and other delicious recipes.