In a bowl combine macaroni and cheese, celery, tomato, mayonnaise, onion, pickles and mustard.
Chill 2 hours.
Garnish with sliced eggs.
Makes 6 servings.
Cook macaroni and cheese according to box directions; after done, add rest of ingredients.
Mix all together.
Let cool and eat.
Cook macaroni and cheese as per package instructions and cool completely.
Chop tomato, cucumber and onion and add to the cooled macaroni and cheese.
Stir in Miracle Whip.
Chill.
Prepare macaroni and cheese as directed on box.
Combine mayo, onions and mustard; add to macaroni and cheese.
In a 9x12 baking dish, layer half of macaroni and cheese and all of the lettuce, tomatoes, peas, celery and eggs.
Cover with remaining macaroni and cheese; press to edges to seal.
Cover; refrigerate several hours or overnight.
Top with bacon just before serving.
Prepare macaroni and cheese according to directions on box. Mix all ingredients together; serve cold.
Cook pasta in boiling salted water for 10-12 mins or until al dente, adding broccoli and pea-and-corn mix for the last 2 mins. Drain.
Meanwhile, melt butter in a large saucepan over medium heat. Add flour then gradually add milk, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 5 mins or until sauce thickens. Add cheese then toss with pasta and tuna. Season then transfer to a baking dish.
Preheat broiler. Combine remaining ingredients and sprinkle over pasta. Broil for 3-4 mins, or until golden brown. Serve immediately.
Lightly grease and line a 12 x 8-
Wash, but do not peel the apples, remove the core, quarter and then cut the apples into triangles or cubes, mix at once with the lemon juice.
Add the celery, raisins or craisins, walnuts and cheese and mix together.
Flavour the yogurt with a little cinnamon and honey and mix well, and then mix the salad and yogurt together.
Put the salad in your lunchbox and refrigerate - or serve.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
In a lg bowl, combine peas, celery, eggs, cheese, radishes and onion.
In a small bowl, combine the miricle whip and the seasonings.
Stir into the pea mixture.
Cover and refridgerate until serving.
Add 2 cups water and salt to taste to
Cook peas according to package directions.
Chill.
Mix with peanuts, cheese, celery and onion.
Mix remaining ingredients and fold into pea and peanut mixture.
Serves 8 (?).
May be served on lettuce or other greens, or plain.
In a bowl, combine the first 6 ingredients. In a small bowl, combine the mayo, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving. Makes 8 to 10 servings.
Combine first three ingredients.
Toss with salad dressing and mustard.
Add more salad dressing, if desired.
Chill.
Serve on lettuce.
Serves 10.
Chill peas in their liquid and then drain.
Dice cheese small and combine with other ingredients.
Toss gently.
Let stand in refrigerator overnight.
Chill peas.
Combine celery, cheese, pickles, onions and chilled peas.
Add mayonnaise to moisten and salt and pepper. Serve on salad greens.
Mix uncooked peas and peanuts; add celery and onion.
Mix salad dressing, sour cream, lemon juice and Worcestershire sauce together and blend into pea and peanut mixture.
Cover with Saran Wrap and refrigerate at least 2 hours or overnight.
Let stand at room temperature a few minutes before serving.
Combine peas, cheese and onion.
Toss with mayo and mustard. Chill.
Serve over greens.
edium pan. Add the onion and cook until translucent. Add the
Mix Miracle Whip, mustard, sugar, and pepper. Add cheese, peas, celery and onions: Toss. Stir in eggs. Cover and refrigerate at least one hour.