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Great Summer Salad

1/2 cup zucchini squash, chopped 1 lb. firm, fresh Roma tomatoes, (1 1/2-2 cups), chopped 1 yellow onion, chopped or sliced 1/2 cup green onion, chopped 1/3 cup stuffed olives, chopped 1/3 cup black olives, chopped 2 to 4 garlic cloves, chopped 1/3 cup green pepper, chopped 1/3 cup red onion, chopped 1/3 cup celery, chopped 1/2 cup fresh parsley, chopped 2 tblsp. Italian seasoning 1 cup salami, diced 1/4 cup red wine vinegar 3/4 cup olive oil 1/4 cup fresh lemon juice 1/8 tsp. cracked pepper

Mix all the above together in bowl and cover. Place in refrigerator overnight. Cook 1 lb. packaged spaghetti to directions and drain. Immediately toss hot spaghetti with the cold marinade. What a wonderful smell. The contact of the cold sauce with the hot spaghetti releases a unique and delicious flavor.

Fresh Corn Pudding

3 cups fresh cut yellow corn (scrape cob), or 16 oz. frozen corn, thawed 1 level tblsp. sugar 1/2 cup milk 2 tblsp. flour 1/3 cup butter, melted 3 eggs salt and pepper to taste

Place corn and salt with enough water to cover (keep from sticking) in saucepan; cook until almost tender, about 20 minutes. Mix sugar and flour; add milk. Beat eggs and add to milk mixture. Add pepper and butter. Add to warm corn; stir and pour in buttered baking dish. Bake in 350° F. oven until lightly brown and pudding is solid, about 30 minutes. Add croutons if desired. Also, 1/4 tsp. dill is a nice addition.

Effortless Beef Roast