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Old 07-02-2011, 01:41 PM   #11
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I make mine with sweetcorn, finely chopped spring onion, fresh peas, cherry tomatoes, chopped chillies, yellow bell pepper, mayo, a bit of condensed milk, some english mustard, aromat and blackpepper.
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Old 07-02-2011, 01:43 PM   #12
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I always toss some celery seed and dill seed in with the noodles when I cook them.
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Old 07-02-2011, 11:56 PM   #13
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2 lb Elbow Mac, al dente' and cooled with a tab of salted butter/margarine. Zest and juice of 1/2 a lemon, mince yellow and red sm onion,finely chop half a red/gr pepper, 3 carrots,4 stalks celery,3 tbls yellow mustard,2 tbls garlic, 4 oz sweet relish, 4oz mayo or sweet vinegret (your choice, as are eggs.) dashes of black pepper, onion salt, paprika garnish with lots of parsley. Keep cold in ice bathe bowl, test it and add more of what 2 people suggest. Then
serve, discard after two hours outside for safety of guests .
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Old 07-03-2011, 08:43 AM   #14
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MY "SUNDAY BEST" MACARONI SALAD

4 c. cooked macaroni
1 1/2 c. cooked peas
1 sm. onion, diced
4 hard boiled eggs, cubed
1 hard boiled egg, sliced, for garnish
1/2 c. finely chopped green pepper
1 1/2 c. mild cheddar cheese, shredded
1 1/2 c. deli ham, small dice
1/4 c. pickle relish (or sub. 3 TBL. yellow mustard)
1/2 tsp. Black pepper
combine all ingredients and mix gently till everything is blended.
Add 1 1/2 - 2 c. Hellman's mayo (do not use salad dressing) and mix gently till all is coated.
Refrigerate for at least an hour before serving

Note; Sometimes, when I can afford it, I rough-chop a 1/2 - pound mess of shrimps and add to the mix........


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Old 07-03-2011, 09:20 AM   #15
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When we would do shore lunch at Lake of the Woods, we'd take the following:

4-5 c cooked pasta (usually used spiral noodles)--when we'd cook these, we'd toss in 1-2 T celery seed and 1 tsp dill seed
chopped black olives
green olives--sliced
1 c cheese--cubed
tomatoes
corn
celery
onion
green onion
fresh oragano
1 tsp anchovy paste
1 c leftover chicken/lake trout
1 bottle Italian Salad dressing
Parmasean cheese
S&P

Put in a tupperware container, and shake it up. Put it in a cooler and go out in the boat for about 3 hours--find an island, pull ashore-fry the walleyes caught in a CI, and eat the salad with the fish. Spread out on the warm granite rocks, take a nap, and then slip into the cold lake water before getting back in the boat. Catch a few walleye on the way home--clean those, fry those and eat any left-over salad you left in the fridge. Go to bed when the sun goes down and get up at sunrise and do it all again.
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Old 07-03-2011, 10:07 AM   #16
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Quote:
Originally Posted by Snip 13 View Post
I make mine with sweetcorn, finely chopped spring onion, fresh peas, cherry tomatoes, chopped chillies, yellow bell pepper, mayo, a bit of condensed milk, some english mustard, aromat and blackpepper.
Aromat?
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Old 07-03-2011, 01:44 PM   #17
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Luckytrim ... that is one beautiful pasta salad. I think I'll bring this to our cookout tomorrow at our friend's house. Thank you for sharing your recipe and for the picture.
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Old 07-03-2011, 03:48 PM   #18
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Bow tie pasta, cooked per package directions
Snow peas, cut in half, steamed/cooked crisp
artichoke hearts, cut to bite size pieces
olives
chopped celery
chopped onions
maybe some sliced radishes
a little parsley
tossed with a good Italian dressing... no mayo
sometimes I add broccoli florets
I've also used the colored pasta
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Old 07-03-2011, 05:54 PM   #19
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Mac Salad

Looks Great, I just can't do the eggs. What time are you serving. I will bring a case of Cold Water. Yum.
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Old 07-10-2011, 09:13 AM   #20
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what liquid should i add to my macaroni salad? i keep stirring in more mayo but it quickly disappears, leaving my salad dry again. this always happens. i'd like to lighten up on the mayo but i don't see how. help.
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