Salads and Dressings

Macaroni Salad

  • 2 cups Elbow macaroni
  • 1 quart Boiling water
  • 1 teaspoon Salt
  • 1 teaspoon Oil
  • 4 Eggs
  • 1/4 cup Minced green pepper
  • 2 tablespoons Minced onion
  • 1/2 cup Chopped celery
  • 1/3 cup French Dressing
  • 1/3 cup Mayonnaise

    • Microwave Oven Directions: Place macaroni in 3-quart glass dish. Pour boilingwater over macaroni. Add salt and oil. Cover with plastic wrap and place in microwave oven. Cook on high setting 6 to 8 minutes. Let stand, covered, 10 minutes after cooking. Drain. Break eggs into 4 individual custard cups and placein microwave oven. Cook on medium setting 4 to 5 minutes or until yolk is hard. Allow to cool, then chop fine. Combine all ingredients except mayonnaise in large serving bowl. Chill well. Just before serving, fold desired amount of mayonnaise.

    Conventional Directions: Cook macaroni in boiling salted water untiltender; drain. Boil eggs and chop fine. Combine all ingredients except mayonnaise. Chill. Fold in mayonnaise beforeserving.

    FRENCH DRESSING3/4 cup/ 175 ml salad oil; 1/4 cup/ 50 ml vinegar or lemon juice; 1 garlic clove, peeled; 1/4 tsp/ 1 ml dry mustard; 1/2 tsp/ 2 ml salt, or to taste; 1/4 tsp/ 1 ml pepper.

    Food Processor Directions: Insert plastic disc in food processor. Combine all ingredients in container and process until well mixed.

    Blender Directions: Combine all ingredients in blender goblet. Blend on low speed until well mixed.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Chris Cody of Fort Worth, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!