Macaroni Salad: Recipe
Macaroni Salad
Ingredients:
1 pound cups uncooked elbow macaroni
6 hard-cooked eggs, chopped
3 stalks celery, chopped
1 green or red bell pepper, chopped
4 cups real mayonnaise
3 Tablespoons prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
Directions:
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, celery, and pepper.
3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.
4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.
5. Cover and chill for at least 1 hour before serving.
Fruit Salad
Ingredients:
2 cups fresh seedless grapes , whole or cut depending on size
4 cups melon balls, cantaloupe or honeydew
4 cups nectarines or peaches, peeled & sliced
2 cups fresh blueberries
2 cups fresh strawberries
2 cups fresh pineapple chunks
1 cup sliced kiwi fruit
Directions:
1. Combine all fruits and chill.
2. Serve with Fruit Cream Dressing (recipe below).
Fruit Cream Dressing:
Ingredients:
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
Juice from 1 lemon
Pineapple juice
Directions:
1. Soften cream cheese, whip with powdered sugar.
2. In a separate bowl, combine whipping cream and sugar together, whip until it forms soft peaks.
3. Combine beaten cream cheese, whipped cream, and lemon juice; continue to beat, adding just enough pineapple juice to achieve desired consistency.
4. Serve with fresh fruit salad.
Potato Salad
Ingredients:
8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 Tablespoons cider vinegar
2 Tablespoons sugar
1 Tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1/2 cup finely chopped
Ingredients:
1 pound cups uncooked elbow macaroni
6 hard-cooked eggs, chopped
3 stalks celery, chopped
1 green or red bell pepper, chopped
4 cups real mayonnaise
3 Tablespoons prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
Directions:
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, celery, and pepper.
3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.
4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.
5. Cover and chill for at least 1 hour before serving.
Fruit Salad
Ingredients:
2 cups fresh seedless grapes , whole or cut depending on size
4 cups melon balls, cantaloupe or honeydew
4 cups nectarines or peaches, peeled & sliced
2 cups fresh blueberries
2 cups fresh strawberries
2 cups fresh pineapple chunks
1 cup sliced kiwi fruit
Directions:
1. Combine all fruits and chill.
2. Serve with Fruit Cream Dressing (recipe below).
Fruit Cream Dressing:
Ingredients:
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
Juice from 1 lemon
Pineapple juice
Directions:
1. Soften cream cheese, whip with powdered sugar.
2. In a separate bowl, combine whipping cream and sugar together, whip until it forms soft peaks.
3. Combine beaten cream cheese, whipped cream, and lemon juice; continue to beat, adding just enough pineapple juice to achieve desired consistency.
4. Serve with fresh fruit salad.
Potato Salad
Ingredients:
8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 Tablespoons cider vinegar
2 Tablespoons sugar
1 Tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1/2 cup finely chopped