easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
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.
Boil macaroni to al dente - do not over cook; drain & cool.
Add all other ingredients to cooled macaroni then add the mayo. The macaroni will absorb the mayo, so you may want to make your salad a day ahead to let the flavors combine. You might also want to add more mayo just before serving. Enjoy!
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 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.
Add to macaroni the pickle relish, mayo and green peas.
Mix all together and add salt and pepper to taste.
Garnish with green olives.
Drain shrimp and save liquid in bowl.
Cook macaroni and drain with cold water.
Break up and add shrimp.
Add pickles cut in small pieces.
Add chopped celery and sprinkle with garlic salt. Mix.
Put 1 cup salad dressing into a separate bowl.
Slowly add French dressing, mixing well.
Add shrimp liquid and mix.
Add to large bowl and mix.
Sprinkle parsley flakes over the top and chill.
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.
Mix all ingredients.
Stir in salad dressing and mayo to mixture until well blended.
Cool and serve.
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Cook macaroni. Cool. Combine with all other ingredients. Refrigerate at least 5 hours (overnight is best).
Makes 1/2 gallon.
Cook rotini according to directions.
Drain; rinse with cold water.
In a large bowl, combine salad dressing, onion, sugar, relish and mustard; blend well.
Stir in rotini, peas and eggs. Cover; refrigerate at least 2 hours to blend flavors.
Makes 6 (1 cup) servings.
Prepare macaroni and cheese as directed. Then
Cook macaroni until done.
Cool.
Add all the above ingredients and mix well.
Chill and serve.
Boil macaroni with 1 teaspoon salt.
Mix salad ingredients with the mayonnaise, salt, A.1. sauce and mustard.
Mix well.
Cover and serve warm or cold with cheesy crackers.
Cook macaroni according to package directions. Drain macaroni and rinse with.
cold water. Drain again.
In a mixing bowl, combine cooked macaroni, cheese, celery, green bell pepper, peas, and onion. Stir gently to combine.
For dressing: Mix mayonnaise or salad dressing, sour cream, milk, pickle.
relish, and 1/4 teaspoon salt. Toss dressing with macaroni mixture.
Cover and chill for 4 to 24 hours. If necessary, stir in a small amount of additional milk.
boil and add macaroni.
Cook until macaroni is done.
Chill macaroni.
Combine with celery, peas, carrots and green pepper.
Season to taste.
Moisten with mayonnaise.
Mix lightly with two forks.
Serve on any crisp salad greens.
Garnish with cheese balls or diced stuffed olives.
Yield: 6 servings.
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.
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.