easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
Cook the macaroni according to package directions for
Drain tuna and slice radishes.
In a medium mixing bowl, combine the tuna, radishes and macaroni salad.
If necessary, stir in 1 tablespoon mayonnaise or salad dressing to moisten.
Makes 2 servings.
Cook macaroni as per box directions.
Drain and cool cooked macaroni.
Drain tuna and LeSueur peas.
Cook eggs.
Cool and dice eggs.
Dice tomato; salt and pepper.
Mix everything together with mayonnaise (enough mayonnaise to spread evenly).
Refrigerate. Serve with crackers.
Cook macaroni until almost fully cooked (still firm).
Run under cold water and refrigerate for 1/2 hour.
Mix mayonnaise with vinegar and water to thin.
Add chopped tuna, eggs, celery and onion to macaroni.
Blend in mayonnaise mixture and refrigerate for at least 1 hour.
If mixture seems too dry add more mayonnaise to taste.
Salt and pepper to taste.
Garnish with parsley.
Mix dressing, macaroni, vegetables and tuna.
Season to taste with salt and black pepper.
Refrigerate.
Serve on lettuce leaves.
Makes 6 servings.
Prep time:
15 minutes plus refrigerating.
Mix dressing, macaroni, vegetables and tuna.
Season to taste with salt and pepper.
Refrigerate.
Serve on lettuce-lined plates.
Soak tuna in lemon juice in small container overnight. Mix green beans and dressing in small container overnight. Mix other ingredients together. Add tuna and green beans; mix well. Chill until serving time.
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Cook macaroni as directed on package; Drain& cool.
In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
Fold the dressing gently into the macaroni salad mixture.
Place into your serving bowl and garnish with the reserved slice egg and paprika.
Let sit overnight for the best results.
NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
o a boil. Cook elbow macaroni in the boiling water, stirring
Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water; drain again.
Meanwhile, to make dressing, combine mayo, sour cream, pickles and onion powder in a small bowl; mix well.
Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for a least 2 hours.
1/2 cup per serving.
In a very large bowl, add all the ingredients.
Chill several hours before serving.
Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
Cook macaroni according to package directions. Drain well. Combine macaroni, Spam, cheese, green pepper and onion.
Stir well and chill. Combine mayonnaise, milk, vinegar and salt.
Pour over macaroni salad and toss well.
Cook macaroni according to the directions on the box.
When tender, drain.
Dice pepper, onion, cucumber and tomatoes in small pieces.
Add to the macaroni.
Add 1/2 cup mayonnaise.
Mix well.
Cook macaroni until done.
Drain and cool.
Add chopped boiled eggs to macaroni, Cheddar cheese, chopped green pepper, onion, pickle relish, Miracle Whip and celery salt.
Mix well. Refrigerate overnight.
If macaroni salad is dry in the morning, add Miracle Whip.
Mix all ingredients except Ranch dressing together.
Prepare Ranch dressing according to package instructions.
Pour 1/2 of dressing over macaroni salad.
Mix.
Refrigerate overnight.
Add remainder of dressing prior to serving.
Prepare salad as directed on package except stir catsup and relish into dressing.
Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch.
Garnish with hard-cooked egg, if desired.
Cook, drain and cool macaroni.
Add chopped carrots, onion, chopped celery, pickles and chopped cheese.
Mix together mayonnaise, Eagle Brand milk and white vinegar.
Mix and pour over macaroni salad.
Mix vegetables with cooked macaroni. Mix vinegar and sugar very well. Then add oil, mixing well. Pour dressing over macaroni salad and mix well. Cover and refrigerate overnight, stirring occasionally.