easoned. The onion in the macaroni salad at L & L Hawaiian BBQ
Make dressing in a separate bowl.
Combine all ingredients and pour dressing over salad.
Refrigerate.
Cut bacon into small bits and fry until very crispy. Drain and let cool.
Shred carrots, and mix with peas, noodles, and bacon in a large bowl.
Cover with the Miracle Whip.
Mix in Ranch packet.
Best if chilled overnight.
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 macaroni and cheese as directed. Then
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.
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.
ubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese
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.
Rinse with cold water.
Drain again. In mixing bowl, combine macaroni, cheese, celery, green pepper, peas and onion. Stir gently to combine.
single layer and fill with water to cover the eggs
Cook macaroni; drain.
Rinse with cold water.
In large bowl, combine mayonnaise, milk and mustard.
Add macaroni, cheese, ham and peas (thawed).
Mix well, cover and chill.
Serves 8.
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.
Mix macaroni and vegetables, except peas.
Put French dressing over and let stand in refrigerator.
Just before serving, add peas and nutmeats.
You may want to add more dressing.
Cover with grated cheese and sliced stuffed olives.
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.
Cook macaroni according to package directions; drain.
Do the same with the peas.
Combine; gently toss.
Cover; refrigerate 2 to 3 hours.
Serves 6 to 8.
whisk to combine cornstarch with cold milk. Adjust amount according
Cook macaroni.
Rinse frozen peas.
Mix all ingredients except lettuce and bacon.
Cover and refrigerate an hour or so.
Before serving, mix in lettuce and bacon.
Makes a lot.
Cook macaroni. Drain and rinse in cold water.
Add tuna, peas, onions, cheese and salt to taste.
Blend in enough mayo to make creamy.
To make the salad: Combine pea, tomato and red