hosted by Laverne Diede & Rhonda Fitterer
Ham Pasta Salad
- 1 lb. diced ham
- 8 oz. uncooked small shells pasta
- 8 oz. Colby-Jack or cheddar cheese, diced
- 1/4 cup green onion, chopped
- 1 green bell pepper, seeded and diced
- 1 cup celery, diced
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. apple cider vinegar
- 1 tsp. sugar
- 2 Tbsp. fresh minced dill
- 1/2 tsp. salt
- 1/4 tsp. pepper
Cook pasta in a large pot of salted boiling water according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature. In a large bowl, combine ham, pasta, cheese, green onion, bell pepper, celery, and peas. In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper. Pour dressing over pasta mixture and toss until completely coated. Taste and season with additional salt and pepper, if necessary. Cover and refrigerate for at least 30 minutes before serving.
Rhubarb Cake
- Yellow or white cake mix – make according to directions on box
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 4 cups chopped rhubarb
- 2 cups white sugar
- 1-pint heavy whipping cream
Preheat oven to 350 degrees. Make cake mix according to directions on box; pour into a greased 13×9-inch baking pan. Mix rhubarb with sugar and sprinkle over cake mix, then pour cream over rhubarb. Bake for 35-40 minutes or until the cake is golden brown.
