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■. i., f,rv. ./-vv, vy»-v, ryy/y/j Page 12, West Craven Highlights, March 15, 1984 Super Pasta Salads lb E^joy! Continued from Country Extra, Page 8, March 1, issue, any-size group at any time of year.” Clara told us the recipe originated with her sister, and added “It’s one of my favorites!” We received many other excellent recipes from readers for our Pasta Salads contest. Ranking high among them was the “Pizza Salad” recipe submitted by Lois Snodderly of North Vernon, Indiana. It wins Lois our regular second-place prize of a per sonalized “Best Cook in the Coun try” apron. You’ll want to try her recipe, below, too. Another salad you’re sure to enjoy comes from Barbara Morton of Virgil, Kansas. Her runner-up recipe for “Fruit ’N Pasta Salad” wins Barbara our regular runner-up prize of a free cookbook from Country EXTRA’s kitchen. MOSTACCIOLI SALAD Clara Hinman, Flagler, Colorado 1 1-pound box mostaccioll 1/4 cup olive oil 1-1/2 cups sugar 1-1/2 cups tarragon vinegar 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 2 teaspoons Dijon mustard 1 4-ounce jar pimlentos, drained 4 tablespoons chopped parsley We Want Your Best Raspberry Dessert! IT’S TIME to bring out your favorite, mouth-watering, raspberry dessert recipes and enter them in CX’s Raspberry Dessert contest! If your recipe is judged best among readers’ entries. Country EXTRA will award you $150 worth of groceries! And you have other chances to win, too. We’ll also award prizes for sec ond place (a personalized “Best Cook in the Country” apron) and runners- up (cookbooks from the CX kitchen). Check the contest rules below. But get your recipe to us by the April 6 deadline. Your recipe could be among the winners to be published in May Country EXTRA! RECIPE CONTEST RULES To enter your favorite recipe in CX’s Raspberry Desserts contest, type or write your recipe ciearly on one side of a sheet of paper or recipe card. You may enter more than one recipe, but piease print your full name, address and phone number (in cluding area code) on each recipe. Please be specific with directions, measurements and sizes of cans, packages, cooking pots and baking dishes. Include a few words about your recipe's origin and why it’s one of your favorites. ^nd your recipe to "Best Cook in the Country Contest’’, Country EX TRA, Box 643, Milwaukee Wl 53201. We must receive it by Aprii 6 in order to consider it. If duplicate recipes are received, the one with the earliest postmark will be the one considered. 8 scallions, finely chopped 1 medium cucumber, unpeeled and finely chopped Prepare mostaccioli according to package directions: drain and rinse with coid water. Combine oil, sugar, vinegar, salt, pepper, garlic and mustard in large bowl. Add mostaccioli, pimientos, parsley, scallions and cucumber; toss just to mix. Cover tightly; refrigerate 24 hours. Toss gently before serving. PIZZA SALAD Lois Snodderly, North Vernon, Indiana 1 1-pound package medium-shell macaroni 1 5-3/4-ounce can ripe olives, sliced 1 5-ounce jar pimiento stuffed green olives, sliced 2 cups shredded mozzarella cheese 1/2 cup chopped green pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 3-ounce can sliced mushrooms 15 cherry tomatoes, cut in half 1 4-ounce package sliced pepperoni 2 8-ounce bottles Italian salad dressing 1 teaspoon dried oregano Cook shells according to package direc tions; drain and rinse with cold water. In large bowl, combine shells, olives, cheese, green pepper, onion, celeryi mushrooms, tomatoes and pepperoni; toss gently. Pour on salad dressing and Isprinkle with oregano; toss gently and serve. FRUIT ’N PASTA SALAD Barbara Morton, Virgil, Kansas 1 7-ounce package shell salad macaroni 1 4-ounce jar maraschino cherries 2 large bananas, sliced 1 20-ounce can pineapple chunks 3 ripe pears, pared and sliced 1 16-ounce can sliced peaches, drained 1/2 cup salad dressing Cook shells according to package direc tions; drain and rinse with cold water. Drain juice from cherries and pineapples, reserving separately. Pour juice from cherries into saucepan, add cherries, toss and let stand 15 minutes. Layer fruit in large glass bowl in the following order; bananas, pineapple, cherries, pears, peaches and shells. Combine re served pineapple juice with salad dress ing; pour over fruit. Chill for several hours before serving. CottithuBSTRA At Last! 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West Craven Highlights (Vanceboro, N.C.)
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March 15, 1984, edition 1
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