Orzo can be substituted for Rosa Marina pasta
By Karin Welzel
Published: 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
- 1/2 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
- 1/2 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 (1/2 cup) butter, cubed, plus more for greasing baking dish
- 1 package (2 pounds) frozen shredded hash brown potatoes
- 1/2 cup minced onion
- Salt and freshly ground black pepper, to taste
- 16 ounces sour cream
- 1 can (10 3/4 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?
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Host of Steelers veterans look toward career survival mode
- Steelers film session: Polamalu not at fault on long run
- Young defensemen lift Penguins to win
- UPMC doctor killed trying to help at 50-vehicle pileup
- Pirates notebook: Huntington narrows team’s offseason targets
- One dead in officer-involved shooting in Monroeville
- Expert: KO doesn’t mean ‘worst’ concussion for Pens’ Orpik
- Penguins’ Neal suspended five games for Marchand hit
- Pitt defensive lineman Donald brings home Bronko Nagurski Award
- Long-serving fire chief shrugs off honors
- Pirates will shop while starting pitcher Burnett makes his decision