Macaroni Salad
|
| |
| |
| 2 cup | ditalini macaroni, it is very short tube macaroni |
| 1 tsp | prepared mustard |
| | marzetti cole slaw dressing |
| 1 small | can chopped ripe olives |
| 1 Tbsp | dried chives |
| 1 | rib celery, diced very small |
| 1 | jar pimientos, cut small |
| |
| cook macaroni until just done, not mushy. drain well in colander. rinse |
| and drain again with very cold water, until pasta is cold. drain dry. |
| add |
| cole slaw dressing and remaining ingredients. fold together well. |
| refrigerate and after a couple of hours remove and stir again, taste for |
| flavor and add more dressing if needed. |
| this is really good salad. |
| |
| serves: 6 as a side dish |
| |
| patty |
| |
| [moderator: marzetti cole slaw dressing is a commercial product |
| which may not be available everywhere. the recipe below is for |
| an equivalent: |
| |
| boiled dressing |
| |
| 1/4 Tbsp | salt |
| 11/2 Tbsp | flour |
| 1 tsp | mustard |
| | yolks 2 eggs |
| 11/2 Tbsp | sugar |
| 11/2 Tbsp | melted butter |
| | few grains cayenne |
| 3/4 cup | milk |
| 1/4 cup | vinegar |
| |
| mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and |
| vinegar very slowly. cook over boiling water until mixture thickens; |
| strain and cool.] |
| |
| |
| |
| -- |
| (ID: 6548) Mirror: rec.food.recipes: Thu, Aug 19, 2004 |