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August Menu: Pasta Salad, Pizza

Vegetables for everyone, and then a chocolate dessert

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Italian-Style Pasta Salad

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Salads Recipes | Pasta Recipes

Yield: 4 to 6 servings

We loved this refreshingly different pasta salad made with vermicelli instead of the usual shells or twists. And the combination of artichokes, ham, and cheese make this attractive salad particularly rich and tasty.

• 4 ounces vermicelli or spaghetti
• 1 jar (6 ounces) marinated artichoke hearts
• 1 very small zucchini, halved and thinly sliced
• 1 carrot, shredded
• 1/4 pound thinly sliced and chopped cooked ham
• 1 cup shredded mozzarella
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons salad oil
• 2 tablespoons white wine vinegar
• 3/4 teaspoon dry mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 garlic clove, minced

Cook the pasta according to the package directions and drain well. Drain the artichokes, reserving the marinade. Coarsely chop the artichokes.

In a large bowl, combine the pasta, vegetables, ham, and cheeses. In a small bowl or jar, combine the reserved marinade with the oil, vinegar, mustard, and herbs. Mix well. Pour the dressing over the pasta and toss to mix. Chill for several hours.

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Zucchini Pizza

From Hearth and Home Calendar

Bread Recipes | Vegetables Recipes

Yield: 6 to 8 servings

When you're faced with a glut of zucchini, turn to this easy recipe that uses squash instead of dough for a crust. For variety, add sliced, sauteed vegetables or pepperoni slices, then top with cheese.

• 3 to 4 cups coarsely grated zucchini
• 1 teaspoon salt
• 2 eggs, beaten
• 1/3 cup flour
• 1/2 cup grated mozzarella or cheddar cheese
• 1/2 cup grated Parmesan or Romano cheese
• 2 tablespoons chopped fresh basil or 1 teaspoon dried
• salt and pepper to taste
• 1/2 cup tomato sauce
• 1/2 to 1 cup grated cheese for topping

Prepare crust: Sprinkle grated zucchini with salt, toss, and let sit in a colander for 30 minutes. Squeeze out excess moisture with your hands or a dish towel (try to get the zucchini really dry). Combine the zucchini, eggs, flour, cheeses, and basil, and season with salt and pepper. Spread the mixture into a lightly oiled 10-inch round or 9x13-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes, or until the surface is dry and beginning to brown. Broil for 5 minutes, or until top is firm and lightly browned.

Remove from oven and spread with tomato sauce. Sprinkle with grated cheese. Bake another 10 to 15 minutes, or until cheese is melted.

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Refrigerator Chocolate Cake

From Recipes with a History

Cakes and Frostings Recipes

• 1 pint whipping cream
• 1/4 cup cocoa
• 1/4 cup sugar
• 1/2 pound graham crackers, 15 or 16
• shaved chocolate (optional)

Whip cream until slightly thickened, then beat in cocoa, then sugar. Finished cream should be thick but not stiff. Texture should be about like thick ketchup. Use a whisk to finish adding sugar if it looks like beating will stiffen the cream too much.

Pour some of the cream into the pan and add a layer of graham crackers, placing them flat. Cover with cream. Add another layer of crackers and repeat until everything is used up. The top layer should be cream. Freeze the dessert until it is solid, then remove from freezer and allow to thaw completely before serving. Garnish with shaved chocolate if desired.

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