ried elbow pasta and boil for 12 minutes or until cooked
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.
Mix vegetables, eggs and pickles or celery with the cooked macaroni.
Then combine mayonnaise, sugar, vinegar and Eagle Brand milk for the salad dressing.
Use only about half of salad dressing for macaroni and vegetables.
Mix salad thoroughly and keep refrigerated until ready to use.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
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.
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.
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.
o a boil. Cook elbow macaroni in the boiling water, stirring
Beat eggs in pan.
Mix sugar, flour and salt.
Add to eggs. Add vinegar; beat.
Cook until thick.
Add salad dressing and mustard.
Cool.
Pour over ingredients for potato salad or cooked macaroni and pickles.
Mix together.
Enough for 6 to 8 large potatoes.
For macaroni use about 2 cups.
For the chicken, mix the curry
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.
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
edium heat. Cook the lamb for 3-5 mins, turning, until
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.
ore dressing than is needed for the salad, I think, but it
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.