Tracy wrote:
> Chemiker wrote:
>> On Sat, 25 Apr 2009 22:32:44 -0400, Tracy > wrote:
>>
>>
>>> The weather is just right for macaroni salad. I make it with elbow
>>> pasta, tuna, chopped onion, chopped green olives and mayo. It's a
>>> very nostalgic recipe for me because it's the way my mother made it.
>>> The funny thing is I hated olives as a kid. Now I love them.
>>
>> Would you mind posting the recipe?
>>
>> Many, many, many ......many years ago, when I was in the 7th grade,
>> I volunteered to become a kitchen helper at school ( I scraped the
>> dishes and loaded them into the clipper basket, and then ran them
>> through the clipper.)
>>
>> Why did I do this thing? Kitchen helpers ate last, but they got the
>> extra food from that day's meal, and these old biddies made the best
>> macaroni salad in the whole, wide world!
>>
>> I have never duplicated that dish. Maybe, this time....
>>
>> Alex
>
> Well, the recipe is basically what I just listed. Cook a box (one pound)
> of elbow macaroni.
> Add half of a large onion, chopped, two or three cans of drained tuna
> (we used to buy chunk light, but it is disgusting now so we use chunk
> white now) packed in water)and a jar (eight ounces maybe) of chopped
> green olives with pimento. You can buy "salad olives" which are slightly
> chopped already but I don't mind chopping olives and I don't think the
> price difference is major. Next add mayonnaise. I use Hellman's. Add
> slightly more than you think it needs because it will dry out in the
> fridge. Salt and pepper to taste.
>
> When my mother died about 10 years ago, my sister decided to make "the
> macaroni salad" for the family gathering after the funeral. She ruined
> by decorating a perfectly good macaroni salad with stewed tomatoes.
>
> This macaroni salad is good because it is so simple.
>
> Tracy

Two comments...

First, I went to Costco yesterday and picked up an 8-pack of
Kirkland brand tuna to make our tuna mac salad. Turns out that we
haven't yet sampled it, because we have other plans, but they 7-of
cans were full of pretty solid tuna, with none of that "mush".

Second, I am kicking myself because I just threw out the brine
from a jar of green olives. I am now thinking of a mac salad I
kluged together back when I was in my teens. It contained mac,
hard-boiled eggs, green olives, brine from olives, mayo, dill...
That's what I readily recall, anyway. I can probably find my
recipe if anyone wants it. I do wonder whether I'd find it very
salty now, because I kept adding more and more of that salty brine.

--
Jean B.