Martha Len Nelson / Food

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A sweet pasta salad for an April full of music

Plenty of worthwhile presentations are on the calendar for April.

This weekend brings the final performances for Denton Community Theatre’s excellent The King and I, with a very large, terrific cast in an amazing production directed by Pete Kelly. A recent addition to the theater’s website, www.dentoncommunitytheatre.com, is a ticketing page where you can choose your seats online and purchase them, all without leaving your home.

On Sunday night, the Denton Bach Choir will present a program of German and English music with soloist Beverly Hoch at 7:30 p.m. at the First Presbyterian Church of Denton. Tickets cost $15 for adults, $12 for seniors and students. Raffle tickets, at $10 each, will give you a chance to win a barbecue grill worth $700.

I always enjoy the University of North Texas Jazz Singers, who will be in concert at 8 p.m. tonight and Saturday in Voertman Hall at the UNT Music Building. Call 940-369-7802 for reservations.

April 24 brings the premiere of Jake Heggie’s highly anticipated Ahab Symphony, composed specially for the College of Music at UNT, with faculty tenor soloist Richard Croft, the UNT Symphony and the Grand Chorus. This is sure to be a sellout, so make your reservations now!

The recipe for today is from Mary Stockard. It will be served at the next Woman’s Club Book Review, at 11 a.m. Thursday, when Kay Goodman will review the book War Horse. For reservations, call 940-391-8332 or e-mail peggycapps@gmail.com.

I have it on good authority that this dish is delicious and should be served as a salad, not a dessert, even with the condensed milk.

Macaroni Salad

1 16-ounce package of small elbow macaroni

1 large green bell pepper, seeded and chopped

1 medium red onion, chopped

4 carrots, grated (or one 10-ounce package of shredded or matchstick carrots)

1 cup white vinegar

1 cup sugar

1 can Eagle Brand sweetened condensed milk

1 teaspoon salt

1 teaspoon pepper

2 cups mayonnaise

Cook the macaroni according to package directions, then drain and let cool.

Combine with the bell pepper, onion and carrots in a large bowl.

In a separate bowl, stir together the remaining ingredients till well mixed. Stir into macaroni mixture.

Refrigerate at least four hours before serving. This salad may be made the day before serving.

MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail mlnelson29@verizon.net .

 


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