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Old 09-12-2005, 07:07 PM   #1
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How do you make your macaroni salad?

I really like macaroni salad and i'm always looking for new ways of fixing it different.

I would very much appriciate all the ideas on the way you all fix yours.

Below is the way I usually fix my macaroni salad

Veggi noodles
ground turkey
black olives
salt and pepper


"Experience is the name everyone gives to his mistakes."

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Old 09-12-2005, 07:22 PM   #2
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mayo, mustard, salt, pepper
onions (lots)
yellow and red peppers
hard boiled eggs
dill and sweet pickles
mix all and chill well.

In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 09-12-2005, 08:03 PM   #3
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elbow mac
sweet pickle relish
hard cooked eggs
red onion
fresh chopped parsley
black olives
splash of rice wine vinegar
sometimes celery when no-ones looking
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Old 09-12-2005, 08:04 PM   #4
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You can also add some crispy crumbled bacon
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Old 09-12-2005, 09:02 PM   #5
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Mom's Macaroni Salad

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 09-12-2005, 09:08 PM   #6
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I've been making Macaroni Salad this way for years. I got the recipe from a Home Ec. in the first school where I was a substitute teacher.

Macaroni Salad
1 pound macaroni, cooked
4 eggs, hard cooked
3 TBSP. prepared yellow mustard
1 1/2 cups sugar (I use only 1 1/4 cups)
1 cup salad dressing
1/2 cup white vinegar
1 cup evaporated milk (I usually use regular skim milk because that is what I have on hand)

Mash yolks; mix with mustard, sugar, salad dressing, vinegar, and milk. Chop whites and add to the dressing. Add macaroni. Chill several hours before serving. I usually add some shredded carrot, finely chopped celery and finely chopped onion althoughthe original recipe did not. I've also made it with reduced fat salad dressing and sugar substitute. It is always requested at family gatherings.
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
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Old 09-12-2005, 11:07 PM   #7
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small shell mac
sweet relish
shredded cheddar
You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
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Old 09-13-2005, 07:42 AM   #8
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Elbow macaroni
hard boiled eggs
chopped onions
diced celery
frozen peas
shredded chedder cheese
miracle whip
sm amount of mustard
salt and pepper
diced chicken breast (optional)
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Old 09-13-2005, 08:43 AM   #9
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I've only tried making it once by following a recipe my mom wrote down for me years ago of how she made hers. Unfort., mom never really measured anything and never followed a recipe exactly the same. Her recipes usually include the words, "You could add a little of this or that or sometimes I might....." :). Well my attempt never came close to her mac salad and I'm sure I'll never experience that wonderful taste in my mouth again because no one can make mac salad or potato salad like mom could. At least I still have the memory. She'd make it and call me to come by and get some to take home......I'd get home and eat some and put the rest in the back of the fridge and not tell DH......:). She'd always say, "Now you share with John". Ya right!
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Old 09-13-2005, 09:10 AM   #10
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J.R. is the son of one of my best friends, and has turned out to be an even better cook than his mother. This dish is one he often brings to our get-togethers, and it's sooooo good.

J.R.'s Pasta Salad

1 lb tri-color rotini, cooked & drained
1 can artichoke hearts, drained and coarsly chopped
green and/or black olives, sliced
1/2 cup chopped sweet onion
1 sweet red pepper, coarsly chopped
1 sweet green pepper, coarsly chopped
salami or pepperoni, juilienned
1 pint fresh mushrooms, sliced
1 can diced tomatoes including juice (important!)
1 packages zesty italian dressing, prepared
salt, pepper

Mix first 8 ingredients together. Add generous amount of Italian dressing, and salt & pepper to taste, remembering that the pasta will absorb a lot of seasoning. Refrigerate at least 4 hours before serving. It's actually better the next day.
Serve at room temperature.

You may vary the ingredients as you wish: blanched frozen peas, broccoli florets, small cubes of mozzerella cheese, or tuna are all good additions.
Any substantial pasta such as shells, bow ties or penne may be substituted for the rotini.
*Note: The canned tomatoes with their juice are an important component to the recipe.

We get by with a little help from our friends
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