easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
Cook macaroni accoding to pkg, grain and rinse with cold water, cool completly.
In a small bowl mix mayo, relish, sugar substitute, mustard, salt and pepper.
In a different large bowl combine macaroni, celery, carrot, and onion. Add dressing and toss gently to coat. Refrigerate until serving. Garnish with egg and paprika.
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.
boil and add macaroni.
Cook until macaroni is done.
Cut
large
shrimp
in
half, combine shrimp, macaroni, cauliflower,
celery, parsley and pickle.
Combine mayonnaise, French
dressing,
lemon juice and seasonings; mix thoroughly. Add mayonnaise
mixture
to
shrimp mixture and toss lightly. Chill; serve on salad greens and garnish with egg slices.
Combine macaroni, undrained bean salad, celery and egg.
Mix with French dressing, relish, salt, hot pepper sauce and pepper. Chill about one hour.
Garnish with hard cooked egg.
Makes 8 to 10 servings.
Cook macaroni, drain, rinse with cold water and drain again. Chop tomato, onion, cucumber, green pepper and egg.
Add to macaroni.
Blend remaining ingredients and pour over salad and mix together.
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
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.
On two plates, start with the hard-cooked egg, sliced lengthwise for the face.
Next, slice the tomato in half and add to the plate.
Shred the carrot and arrange around the face of the egg for hair.
Arrange the lettuces for the skirt.
Take 3 cloves for the eyes and nose and 3 for the other plate.
Slice the celery sticks and arrange for the arms and legs.
Dab mayo for buttons on the tomato.
Under the skirt (lettuce leaf) add a cup of potato salad, macaroni salad or yogurt.
Enjoy.
Cook macaroni according to directions. Drain, do not rinse. Stir in powdered cheese. Cool.
Heat the olive oil in a pan, saute the vegetables over medium heat until tender crisp. About ten minutes; cool.
Mix together the mayo and horseradish.
Add the vegetables to the macaroni mixture. Stir in the mayo mixture. Dice three of the eggs and toss with the salad, along with the shredded cheese.
Slice the last egg for garnish. Sprinkle with paprika. Salt and pepper to taste.
In a large bowl add all ingredients(except the one egg).
Place sliced egg on top.
Chill.
Cook macaroni until tender in salted water; drain and run cold water through it.
Add celery, relish or pickles, onions and salt and pepper to taste.
Add chopped walnuts.
Mix mayonnaise, mustard and lemon juice.
Add to salad and mix lightly.
Chill. You may garnish with egg and walnut halves.
Prepare macaroni and cheese dinner according to package directions.
Add other ingredients, except the egg slices.
Mix lightly.
Use additional mayonnaise, if needed.
Garnish with egg slices.
Chill.
Cook macaroni according to package directions.
Drain and cool.
Add veggies, mustard, salt and pepper, mixing well.
Fold in mayonnaise, mixing well.
Gently fold in chopped eggs. Refrigerate until serving time.
Garnish with egg wedges; sprinkle with parsley and paprika.
Cook macaroni.
Mix mayonnaise, dressing and mustard.
Add all ingredients and garnish with egg.
Refrigerate 4 hours or more. Keeps well.
Serves 8.
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
Combine macaroni, green pepper, onion, tuna, and 5 of the eggs. Stir together until blended.
Add Miracle Whip, paprika, salt and pepper.
Thinly slice the last egg and arrange on top of the salad.
Sprinkle the top of salad generously with more paprika.
Chill.
Prepare macaroni and cheese as directed. Then
Combine macaroni and vegetables.
Combine seasonings with mayonnaise, sour cream and vinegar.
Blend with macaroni and vegetables.
Chill until ready to serve.
Garnish with egg slices.