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Orzo can be substituted for Rosa Marina pasta

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By Karin Welzel
Wednesday, June 13, 2007
 

For Judy Caskey, of Scottdale in Westmoreland County, who asked for a dessert recipe that includes pasta, whipped cream, maraschino cherries, crushed pineapple and walnuts. From Susan Answine, of Greensburg, who writes, "This recipe fits the description, except for the nuts, which could easily be added, to your taste. I got this recipe from a Catholic priest, whose mother often made it." Rosa Marina pasta -- also called Rosamaria, Rosa Maria or Rosamarina -- is rice-shaped and similar in appearance and taste to orzo. Substitute orzo if you cannot find Rosa Marina.


Rosa Marina Salad

  • Water
  • 12 teaspoon salt
  • 1 box (1 pound) Rosa Marina pasta, orzo or acini de pepe
  • 1 can (1 pound) crushed pineapple
  • 1 can (20 ounces) chunk pineapple
  • 1 jar (8 ounces) maraschino cherries
  • 1 can (11 ounces) mandarin oranges
  • 2 large eggs, beaten
  • 2 tablespoons all-purpose flour
  • 12 cup granulated sugar
  • 1 container (16 ounces) frozen whipped topping, thawed

Heat a large quantity of water to a boil. Add the salt, then add the pasta and cook according to package directions.

Meanwhile, drain all of the fruit, reserving the juices in 1 bowl. Put the eggs, flour, sugar and the mixed juices in a heavy pan and cook over medium heat until thick. Set aside.

Drain the pasta when cooked, then let cool. Place the pasta into a bowl and add the fruit sauce. Chill for at least 8 hours or overnight. Refrigerate the fruit separately.

Before serving, snip the cherries and add them with the rest of the fruit to the pasta. Stir in the whipped topping.

Editor's note: Thanks to all readers who sent in this recipe.


Hash Brown Casserole

For Laura Booher, of Scottdale in Westmoreland County, who wanted a recipe for the hash brown casserole served at Cracker Barrel Old Country Store and Restaurant. From Jonna Miller, of Youngwood in Westmoreland County, who writes, "I've tried just about every variation (of this recipe) out there, and this one is the best. It's on the menu for every party and picnic."

  • 1 stick ( 12 cup) butter, cubed, plus more for greasing baking dish
  • 1 package (2 pounds) frozen shredded hash brown potatoes
  • 12 cup minced onion
  • Salt and freshly ground black pepper, to taste
  • 16 ounces sour cream
  • 1 can (10 34 ounces) cream of chicken soup, undiluted
  • 2 cups (8 ounces) grated cheddar cheese

Heat the oven to 350 degrees. Grease a 13- by 9-inch baking pan.

In a bowl, mix the hash browns and onion. Season with salt and pepper. In another bowl, mix the sour cream and cream of chicken soup. Turn into the bowl with the potatoes and mix gently to coat. Turn into the prepared pan. Sprinkle with the cheese and cubed butter. Bake for 45 minutes or until warmed through and the cheese begins to melt.


Does anyone have these recipes?

  • A few years ago, I clipped a recipe about a no-cook tomato pasta sauce from the chef at Cafe Giovanni in Mt. Lebanon. The restaurant has changed owners. I'm hoping someone will send it in before the local tomato season starts.

--Leslie McAffee, Collier

  • Can readers send in recipes about how to "doctor up" canned baked beans to make them special?

-- Steve Steed, Sharpsburg

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