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Ham and egg pasta salad 1/2 cup uncooked small pasta shells 1 cup diced cooked ham 2 hard-cooked eggs, sliced 5 cherry tomatoes, halved 1/4 cup chopped celery 2 tablespoons chopped dill pickle 2 tablespoons sliced green onion 6 tablespoons dairy sour cream 2 tablespoons grated Parmesan cheese 2 tablespoons chopped fresh parsley 3/4 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper Romaine lettuce Paprika Cook pasta shells according to package directions; rinse and drain. Combine cooked pasta, ham, eggs, tomatoes, celery, pickle and onion in a large mixing bowl. Combine sour cream, cheese, parsley, Worcestershire sauce, salt and pepper in small mixing bowl. Pour over ham mixture; mix well. Chill, covered, 3 to 4 hours to allow flavors to blend. To serve, line individual salad bowls with Romaine lettuce, spoon in salad mixture. Sprinkle with paprika. Serves 3 to 4. Peachy raspberry cobbler 3 tablespoons butter 1 1/2 cups peeled and sliced fresh peaches 1 package (10 ounces) frozen raspberries, thawed and drained 1 teaspoon lemon juice 1 cup prepared biscuit mix 2 tablespoons each: sugar, butter 1/3 cup milk Cinnamon-sugar * 1 pint vanilla ice cream Melt 3 tablespoons butter in 10inch skillet. Add peaches, raspberries and lemon juice. Stir in mix. Cover with tightly fitting lid. Cook over medium heat until simmering. Combine biscuit mix with sugar; cut in 2 tablespoons butter. Add milk and stir to make a soft dough. Drop by spoonfuls into simmering fruit mixture. Cook, uncovered, 10 minutes. Cover and cook 10 additional minutes or until dough is thoroughly baked. Sprinkle with cinnamonsugar. Serve warm, topped with vanilla ice cream. Makes six servings.
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