It seems oh so long ago, about this time in May, that we were planning the menus for our two sonsâ€™ graduation parties. Or was that just yesterday?
Our guys graduated from East Grand Forks Senior High School;Â Troy in 1983 and Dean in 1986.
For the life of me I canâ€™t remember what Dean asked for in the line of food, but I do recall that Troy requested egg salad. To this day he loves egg salad and that night I slipped it into little cream puffs.
They were yummy!
If I had to do it all over again Iâ€™d also serve a pasta salad. Not just any pasta salad, mind you, but Carol Grovenâ€™s Curly Roni Salad. I think many pasta salads tend to be rather tasteless, but not Carolâ€™s. It has zest and zip and tang.
Our friends, Carol and Jim Groven live in Grand Forks and Carol has served her Curly Roni Salad for each of their three childrenâ€™s graduations. I believe I first tasted it at their daughter Julieâ€™s open house. I was pleasantly surprised by the unique flavor of this salad and couldnâ€™t leave the Grovenâ€™s house without the recipe leaving with me. Carol says sheâ€™s made this family favorite for â€œyears and years and years.â€ It has one ingredient not usually found in pasta salad recipes. Can you guess which one it is?
Curly Roni Salad
1 pound rotini twists cooked according to package directions
4 carrots grated
4 celery stalks cut up
1 chopped green pepper
1 medium onion, chopped
1 package chopped radishes
Combine above in large bowl and stir in dressing made of:
Â½ cup white vinegar (be sure to use white)
2 cups salad dressing
1 can sweetened condensed milk
1 cup white sugar
Â½ teaspoon pepper
Mix dressing ingredients well then stir in the rotini and veggies. Refrigerate until serving time.
If you guessed the secret ingredient to be the sweetened condensed milk, youâ€™re right. â€œI think thatâ€™s what makes it,â€ Carol says.
If you are cooking up a storm for an upcoming graduation open house why not add a bowl of Curly Roni to your serving table. You and your guests will be glad you did.