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Nana's Macaroni Salad
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3 cups macaroni |
1 cup finely diced celary |
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1/4 cup choped onion |
1/2 cup chopped green onion |
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1/4 cup chopped red pepper |
2 cups cubed cheese |
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1/2 cup pickle relish |
2 large cloves garlic, minced |
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4 tablespoons olives |
1 cup sour cream |
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1 cup mayonaise |
1 cup milk |
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4 teaspoons cidar vinegar |
1 teaspoon prepared mustard |
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1 teaspoon dillweed |
salt & pepper to taste |
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Cook the macaroni in 2 quarts of boiling, salted water for 10 minutes and drain well. Combine the pasta in a large bowl with the onion, garlic, relish and seasonings. Chill and then add the remaining ingredients. Season to taste as needed. For a nice garnish, decorate the top of the salad with extra egg slices, green onion, dill and paprika. This recipe should serve 12.
Created and submitted by Glendene Bellamy Thompson
Chicken Salad
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| 3 or 4 cooked chicken breasts
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2 pkg sesame top Ramen
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| 1 large cabbage, chopped
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toasted sesame seeds
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| 6 green onions, chopped
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Sesame oil
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| 3 stalks celery, sliced
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garlic salt
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| 2 pkg. slivered almonds, toasted
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| Dressing:
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| 3 tablespoons toasted sesame seeds
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1/4 cup oil
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| 1 1/2 tablespoons garlic salt
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1 cup rice vinegar
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| 1/2 teaspoon pepper |
seasoning pkg. from noodles |
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Marinate the chicken in sesame seed oil and garlic salt and then broil or barbeque. After cooling cut into pieces. Cook the noodles as directed on the package without adding the seasonings and oil. Cool and chop the noodles. Mix together the chicken, cabbage, onion, nutc, celery, and noodles. Toss togehter and sprinkle with toasted sesame seeds. Mix the dressing and heat. Pour over the sald, then toss and serve.
Created and submitted by Terry Bolls Life
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