Recipes: Yesterday & Today

1 box Tri-Color Rotini Pasta

1 cup black olives, sliced and drained

3 green onions, thinly sliced

1 cup cherry tomatoes, halved

1/2 cucumber, peeled, quartered and sliced

1 cup cheddar cheese, shredded

1 cup pepperoni, sliced and halved

2 cups Caesar dressing (can use lite version)

Cook pasta according to package directions, drain and allow to cool slightly. Add the black olives and one cup of the dressing. Stir to coat and refrigerate for three hours or overnight. Stir to loosen, add the rest of the ingredients: onion, tomatoes, cucumber, pepperoni, and cheese. Stir after each addition. Add another cup of dressing (more if desired) and stir to mix well. A great addition at summer gatherings -- it is sure to disappear quickly. Good with gluten free pasta.

1 and 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/2 cup sugar

2 cans sweetened condensed milk

1/2 cup sour cream

1 and 3/4 cups key lime juice

(or the juice of 20 key limes)

Whipped cream for garnish

To make the crust, mix the graham cracker crumbs, butter and sugar. Press into a well greased 10-inch pie pan. Set aside. In a large bowl, mix the sweetened condensed milk, sour cream, and lime juice. Use a whisk to mix together until smooth. Pour into pie shell. Bake at 350 degrees Fahrenheit for 18-20 minutes. Place in refrigerator for at least 3 hours or overnight. Top with whipped cream. A family favorite.

                             -- Recipes by Diana Loski