Grandma's Frog Eye Salad

1/2 pkg (8oz) Acine de Pepe, uncooked
1 (8 oz) vanilla yogurt
1 (12 oz) cool whip
1 (11 oz) can mandarin oranges undrained
1 (20 oz) can pineapple chunks (drained)
1 c mini marshmallows
1 c red seedless grapes cut in half

Cook Acine de Pepe according to directions for salad use, drain and cool. In a large bowl combine yogurt and whipped topping. Carefully add the next 5 ingredients and the cooked pasta. Blend to coat. Refriderate to chill. Gently stir before serving. Serves 10-12

Hint: Sometimes it needs a little more cool whip after it is chilled. It is easy to cook the pasta the night before you want it and let it cool in the frig overnight then you just have to add all the ingredients the next day and it makes it easy to put together. If I do this I add the yogurt to the pasta to keep it from all sticking together.

Grandma's Macaroni Casserole

1 lb macaroni
1 onion
1 lb hamburger
1 can cream of mushroom soup
1 pkg frozen peas
1 can tomato sauce
1/2 c shredded cheese (for top)
1 tsp chili powder

Cook hamburger and onion. Add the other ingredients. Mix all together and top with cheese. Add a little water if necessary. Bake at 350 for 30 min.

Antipasto Pasta Salad

Serves 6 to 8
8 ounces sliced pepperoni , cut into 1/4-inch strips
8 ounces soppressata or salami, halved and cut into 1/4-inch strips
10 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves , minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms , quartered
1 cup shredded provolone cheese , aged
12 ounces roasted red peppers , drained, patted dry, and chopped coarse
1 cup chopped fresh basil

1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.
5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.