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Friends’ recipes pass taste test

This week's recipes include salmon pasta salad, cucumber dill summer salad, pistachio dessert, and chocolate chip tarts
From the Kitchen by Joyce Walter

Recipes shared from friend to friend or handed down through generations are time-tested and taste-tested. Ingredients are easy to find and directions are straight forward.

This week’s recipes are some that friends and family have shared upon request, after being successfully served at private or extended gatherings. 

• • •

Salmon Pasta Salad

1 small can salmon, drained
2 cups bow tie pasta, cooked and drained
1 cup snow peas
1/2 cup frozen peas, thawed
1/4 cup chopped red onion, optional
1/2 cup bottled cucumber dill dressing

Remove skin and bones from salmon and place in a large bowl. Add remaining ingredients and toss gently to combine. Additional dressing may be required, depending on taste. Refrigerate until serving time. Makes 4-6 servings.

• • •

Cucumber Dill Summer Salad

1/2 English cucumber, very thinly sliced
5 radishes, thinly sliced
1 carrot, grated
6 cups salad greens
1/2 cup bottled cucumber dill dressing

Pat cucumber slices with paper towel to remove excess moisture. Add remaining ingredients and toss to combine. Serve immediately. Serves 4.

• • •

Pistachio Dessert

1/2 cup finely chopped walnuts or pecans
1/2 cup chocolate shavings
1/2 cup butter
1 cup flour
1 tbsp. sugar
1 pkg. cream cheese, softened
1 tub Cool Whip, thawed
2 pkgs. Jello pistachio pudding
2 1/2 cups cold milk
1 cup icing sugar

Mix nuts, flour, butter and sugar. Press into an 8 1/2x11 inch pan and bake 15 minutes at 325 degrees F. Cool.

Beat cream cheese and icing sugar until well blended. Stir in 2 cups of Cool Whip and spread over crust.

Beat puddings with milk and pour over cream cheese layer. Cover with remaining Cool Whip. Sprinkle chocolate shavings on top. Refrigerate 4 hours before serving.

• • •

Chocolate Chip Tarts

24 medium-sized pre-cooked tart shells
1/2 cup sweetened condensed milk
1/2 cup brown sugar
1/2 cup butter
2 tbsps. corn syrup
2/3 cup chocolate chips
2 tbsps. butter

In a sauce pan mix milk, sugar, butter and syrup. Bring to a boil and stir about 5 minutes. Let cool for several minutes.

Spoon 1 tablespoonful into each shell.

Melt chips and 2 tbsps. butter together and stir until smooth. Place an amount of chocolate onto filling. Top with a whole pecan. Chill and store in refrigerator.

Joyce Walter can be reached at

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