On Aug 10, 11:26*am, Wayne Boatwright >
wrote:
> Harkening back to the Macaroni Salad thread...
>
> A brief session with Google yielded numerous recipes for macaroni salad that
> specifically called for Borden's *Eagle Brand Sweetened Condensed Milk*. *
> Most also included a significant amount of vinegar and mayonnaise, and some
> also include sour cream. *Most also include various veggies; e.g., carrots,
> green pepper, etc.
>
> I've concluded that all of these recipes yield a sweet/sour salad which some
> might find appealing. *I prefer mine to be a bit more savory.
>
> --
> Date: Sunday, August(VIII) 10th(X),2008(MMVIII)
>
> *******************************************
> * * * * *Countdown till Labor Day * * * *
> * * * * * * 3wks 14hrs 41mins * * * * * *
> *******************************************
> * * Cats are the soul of honesty - they * *
> * * * * *hide not their dislikes. * * * *
> *******************************************

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Betcha dollars to donuts that the sweetened condensed milk is to keep
the salad dressing a bit sticky. If my macaroni salad is made the
night before a BBQ, entombed in tupperware and tucked carefully into
the fridge; the next day the fresh veggies (including cucumbers,
peppers and tomatoes) have made the salad a little soupy. Maybe the
SCM keeps it from getting that way. It's better if made the day
before because the flavors have time to meld but that's not enough
reason to add all that sugar to the salad!

Lynn in Fargo
Spending the summer subsisting on meal-in-one-bowl-salads