irm.
Meanwhile, for the pea salad, boil, steam or microwave sugar
In a large bowl, whisk together lemon juice, honey, oil and mint. Season. Add peas, sliced radishes, feta and dill and toss to combine. Arrange pea shoots on a serving platter and spoon pea salad over top. Garnish with radishes.
Cook macaroni until tender; drain well.
Drain pimentos and peas.
Mix together and add remaining ingredients and mix well. Chill before serving.
Cook sugar and vinegar to a boil; let cool.
Cook macaroni; drain.
Mix all the remaining ingredients well.
Let set overnight.
Mix all except last 3 ingredients together, then mix last 3 ingredients; add to pea salad and mix well.
(Peanuts are optional.)
Cook elbow macaroni or salad macaroni according to package directions; drain well.
Cool.
(Rinse with cold water to cool quickly; drain well.
nd strings from pea pods.
Cook macaroni according to package directions
Cook macaroni to desired doneness as directed on package. Drain and rinse with cold water. In large bowl, combine cooked macaroni, pea pods, chicken, green onions, and water chestnuts. In small bowl, blend mayonnaise, soy sauce, pepper and ginger; add sherry, if desired. Pour over pea pod mixture. Mix well. Cover, refrigerate atleast 3 hours. When serving, garnish with almonds.
To blanch pea pods, place in boiling water, cook and cover for 1 minute. Immediately drain and rinse with cold water.
Cook macaroni to desired doneness as directed on packate. Drain and rinse with cold water.
Mix in large bowl, combine cooked macaroni, pea pods, chicken, green onions and water chestnuts.
Combine in small bowl, blend mayonnaise, soy sauce, pepper and ginger. Add sherry if desired. Pour over pea pod mixture. Mix well. Cover. Refrigerate at least 3 hours or until served.
Garnish with almonds.
To blanch pea pods place in boiling water. Cover and cook 1 minute. Immediately drain and rinse with cold water.
Cook macaroni & cheese dinner per box directions; cool. (If you're using leftover macaroni, adjust the remaining ingredients accordingly).
Add chopped eggs, celery, onion, green onion to cooled macaroni & cheese.
Stir in mayonnaise and seasonings.
Gently stir in thawed peas and season to taste.
As with all salads, season to taste.
Cook macaroni according to package directions; drain.
Turn, while still hot, into a bowl that contains butter and Parmesan cheese; toss to coat.
Add celery, cheese, salad cubes, mayonnaise to moisten, salt, pepper, seasoned salt and mustard;
mix well and chill.
Turn out on salad greens, and if desired, 2 cups of slivered ham or 1/4 cup of real bacon crumbs may be added to recipe.
Serves 8 to 10.
Boil macaroni according to package directions. Drain and rinse in cold water.
Dice onions, slice olives, cube cheese, and cut eggs in big chunks.
Add all onions, olives, cheese ,and eggs to macaroni one at a time.
Combine mayonnaise and dijon mustard.
Toss into macaroni salad.
Add bacon bits and season with salt and pepper to taste.
Toss well to mix.
Refrigerate to chill.
Cook peas as directed on package; drain and cool.
Cook macaroni as directed on package; drain.
Set aside in bowl of cold water.
In large bowl, combine remaining ingredients, except lettuce.
Add peas; toss gently.
Drain water from cooked macaroni.
Line each macaroni shell with lettuce leaf.
Spoon about 1/4 cup tuna mixture into each shell.
Place in shallow dish.
Cover and refrigerate until thoroughly chilled.
To serve, place shells on individual serving plates.
Serves 6 to 8.
After the macaroni is cooked, while it is still hot, and has been drained, drizzle with oil and vinegar.
Add onion pepper, and cheese.
Toss with peas, ham and celery.
Stir in mayo.
Serve on lettuce if you prefer.
Cook macaroni according to package directions; drain.
Toss macaroni with Dressing.
Add remaining ingredients.
Cover; chill. Sprinkle 2 tablespoons grated Parmesan cheese over each serving. Makes 6 to 8 servings.
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.
Cook macaroni until tender.
Drain and cool under cold water. Drain off all water, then add peas, 1/2 onion (chopped small), 1/2 jar (small) Miracle Whip and top with eggs, chopped or sliced.
Cook macaroni as directed on package; drain.
Set aside in bowl of cold water.
Combine remaining ingredients.
Add peas; toss gently.
Drain water off of pasta.
Spoon about 1/4 cup tuna mixture into each macaroni shell.
Cover; refrigerate until thoroughly chilled.
Cook macaroni and drain.
Add onion, peas and pickles.
Stir in Miracle Whip.
Serve cold.
Cook macaroni until done.
Drain.
Cook egg whites and chop. In a bowl add macaroni, eggs, peas, onion, cheese and Miracle Whip.
Stir well and chill.