Macaroni Salad
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Captain Morgan
Chef Extraordinaire
Finney turned me on to this years ago...it's sweet, but people flip over it
Macaroni Salad - 1992 Hometown Collection America's Best Recipes
1 (16 oz.) package macaroni, (I use jumbo)
4 to 5 large carrots, scraped and grated
1 lg. onion, chopped
1 lg. green pepper, chopped
2 c. mayonnaise
1 (14 oz.) can sweetened condensed milk
1/2 c. sugar
1/2 c. white vinegar
salt and pepper to taste
Cook macaroni according to package directions; drain. Rinse with cold
water; drain well. Combine macaroni, carrot, onion, and green pepper in a
large bowl; toss gently, and set aside.
Combine mayo and remaining ingredients in a small bowl; stir well. Pour
dressing over macaroni mixture; toss gently to combine. Cover and chill 8
hours (mixture will thicken as it chills).
Yield: 16 to 18 servings
Macaroni Salad - 1992 Hometown Collection America's Best Recipes
1 (16 oz.) package macaroni, (I use jumbo)
4 to 5 large carrots, scraped and grated
1 lg. onion, chopped
1 lg. green pepper, chopped
2 c. mayonnaise
1 (14 oz.) can sweetened condensed milk
1/2 c. sugar
1/2 c. white vinegar
salt and pepper to taste
Cook macaroni according to package directions; drain. Rinse with cold
water; drain well. Combine macaroni, carrot, onion, and green pepper in a
large bowl; toss gently, and set aside.
Combine mayo and remaining ingredients in a small bowl; stir well. Pour
dressing over macaroni mixture; toss gently to combine. Cover and chill 8
hours (mixture will thicken as it chills).
Yield: 16 to 18 servings
Rag1
Executive Chef
Tried your recipe yesterday, Cap, and it is very good. I cut the sugar back to 2 T..... not sure how a 1/2 cup would have been. Thanks.
Macaroni Salad
1 lb Elbow macaroni, cooked & drain
1/4 c Bell pepper, chopped fine
3 T Parsley
1 lb Ham, chopped
10 oz jar Dill relish
1 c Mayonnaise
1 ea Creole Seasoning, to taste
1c Onion, chopped fine
3 T Pimento, chopped
1 lb Bulk sausage, cook & chop
2 ds Worcestershire
Cook elbow macaroni and drain. Fry sausage and scramble like ground meat until done. Strain grease out. Add back to pan and add ham. Smoked ham is good in this. Cook until desired doneness. Mix all ingredients together in a large bowl. Add creole seasoning to taste. Serve warm or refrigerate, both are good.
1 lb Elbow macaroni, cooked & drain
1/4 c Bell pepper, chopped fine
3 T Parsley
1 lb Ham, chopped
10 oz jar Dill relish
1 c Mayonnaise
1 ea Creole Seasoning, to taste
1c Onion, chopped fine
3 T Pimento, chopped
1 lb Bulk sausage, cook & chop
2 ds Worcestershire
Cook elbow macaroni and drain. Fry sausage and scramble like ground meat until done. Strain grease out. Add back to pan and add ham. Smoked ham is good in this. Cook until desired doneness. Mix all ingredients together in a large bowl. Add creole seasoning to taste. Serve warm or refrigerate, both are good.
Captain Morgan
Chef Extraordinaire
Rag said:
the original version is sweet enough to be dessert.
Pigs On The Wing BBQ
Master Chef
Macaroni salad, tater salad, is always better made the day before.
Garden Rotini (for color)
Sliced Black Olives
Red Onion
Sliced Marinated Mushrooms (optional)
Cucumber (Seeded and diced)
Cherry tomatoes
Zesty Italian Salad Dressing
Cook and rinse Noodles - Al dente
Add all other ingredients and allow to refrigerate overnight. Excess dressing will soak in. Adjust or sub ingredients to your personal preferences
Sliced Black Olives
Red Onion
Sliced Marinated Mushrooms (optional)
Cucumber (Seeded and diced)
Cherry tomatoes
Zesty Italian Salad Dressing
Cook and rinse Noodles - Al dente
Add all other ingredients and allow to refrigerate overnight. Excess dressing will soak in. Adjust or sub ingredients to your personal preferences
