Classic Macaroni Salad

4 C elbow macaroni, cooked to package directions, rinsed in cool water, and drained

Combine:

1 Cup mayonnaise

¼ C white vinegar

4 Tablespoons granulated sugar

2 ½ Tablespoons yellow mustard

1 ½ t.  salt

½ t. ground pepper

Add:

1 large onion, diced

2 stalks celery, chopped

1 green/red pepper, diced

Add above to noodles and stir to coat. Chill at least 4 hours (preferably overnight)

*This is my go-to macaroni salad for summer get-togethers. It makes a ton.

Frog Eye Salad

This salad for some reason has become my signature dish at all family functions.  I'm not sure why I always get assigned to bring it, but it has definitely become the running joke in my family.  "I can make other things," I always say, and I swear I have made this salad a hundred times; I have the recipe memorized and could make it in my sleep.  However, there are never any left overs, so I guess that's good.  The recipe came from the back of a box of acini de pepe pasta years ago.  There are lots of other variations of this salad on pasta boxes that I have seen since, but this particular version remains the favorite.

Ingredients:
1 large can pineapple tidbits; reserve 1/4 C. juice (can use pineapple chunks, but just cut the pieces in half)
2 cans mandarin oranges
1 box instant vanilla pudding (3.4 oz)
1 3/4 C. milk 
1/4 C. sugar
1 1/4 C. acini de pepe pasta, boiled for about 9-10 minutes (to "al dente"), then drained and cooled (rinse well with cold water to cool).  Hint: a metal seive rather than a collander works well to drain and rinse the pasta
1 8oz. tub frozen whipped topping, thawed
3 C. mini marshmallows (I always use just white, not the multi-colored ones)

Directions:
After cooking pasta, and after it has been drained and cooled, open cans of fruit.  Drain all fruit well in a large collander, except remember to reserve 1/4 C. pineapple juice.  In a large bowl blend milk and pudding.  Beat well and wait until pudding significantly thickens (very important).  Once pudding has thickened, add the sugar and pineapple juice.  Blend well.  Fold in the whipped topping and the cold pasta.  Add the drained fruit and marshmallows.  Mix gently. Cover with plastic wrap and refrigerate at least 5 hours or overnight (overnight is best).  Transfer to a decorative glass bowl to serve.  Garnish with a few slices of mandarin orange if desired.

Bowtie Chicken

A favorite among the kids for a dinner idea.

Prepare mixture in large mixing bowl of:

1/2 c or more of parmesan cheese
4 T milk
1 cube softened butter/margarine
2 or 3 cloves of minced garlic
salt and pepper

Cook one or two boxes of bowtie pasta and drain

Place cooked pasta in large mixing bowl and toss with mixture.

Add precooked and diced chicken and toss and serve.  Really good the next day.