Can someone please help me out with a recipe for a simple but tasty
macaroni salad? TIA

Kliserup said...

> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA


Can you type www.allrecipes.com ?

Kliserup wrote:
> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA

Try signing up for America's Test Kitchen to get their recipe
for macaroni salad. They had a couple of hints to making
it that I want to try. americastestkitchen.com search on
macaroni salad.

nancy

On Sun, 03 Aug 2008 17:11:40 GMT, Kliserup > wrote:

>Can someone please help me out with a recipe for a simple but tasty
>macaroni salad? TIA

There are NO misprints with this recipe......make exactly as listed
and it will be a summertime hit!


@@@@@ Now You're Cooking! Export Format

Carla's Macaroni Salad

pasta, salads

16 oz macaroni cooked
1 pint mayonnaise
1 can eagle condensed milk
1 cup vinegar
4 carrots, grated
1 onion, chopped
1 pepper, chopped

Mix all ingredients and chill overnight.

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

Nancy Young wrote:

> Kliserup wrote:
> > Can someone please help me out with a recipe for a simple but tasty
> > macaroni salad? TIA
>
> Try signing up for America's Test Kitchen to get their recipe
> for macaroni salad. They had a couple of hints to making
> it that I want to try. americastestkitchen.com search on
> macaroni salad.


You know, that's my new fave Saturday afternoon cooking program. Yesterday
here (Chicago) they had the beer can chicken show and to accompany it they
made a pasta salad. I like the show because first off they tell you how
"most" people make stuff and why it sucks, then go step - by - step to show
you how to make a great dish, in this case a pasta salad with pesto. The
show that followed was about making some Beef Burgundy or whatever in a
crockpot, they started out by showing that many simply dump ingredients in
and you end up with a boiled and oily mess...

I learned something, specifically about how to add pesto to a pasta salad,
and how to thicken crock pot stuff with IIRC tapioca...

Does anyone have their cookbook? I'm considering getting it...


--
Best
Greg

Gregory Morrow wrote:
> Nancy Young wrote:

>> Try signing up for America's Test Kitchen to get their recipe
>> for macaroni salad. They had a couple of hints to making
>> it that I want to try. americastestkitchen.com search on
>> macaroni salad.
>
> You know, that's my new fave Saturday afternoon cooking program.
> Yesterday here (Chicago) they had the beer can chicken show and to
> accompany it they made a pasta salad. I like the show because first
> off they tell you how "most" people make stuff and why it sucks, then
> go step - by - step to show you how to make a great dish, in this
> case a pasta salad with pesto. The show that followed was about
> making some Beef Burgundy or whatever in a crockpot, they started out
> by showing that many simply dump ingredients in and you end up with a
> boiled and oily mess...

I like the show, too, thanks for reminding me to record it this
afternoon ...

> I learned something, specifically about how to add pesto to a pasta
> salad, and how to thicken crock pot stuff with IIRC tapioca...
>
> Does anyone have their cookbook? I'm considering getting it...

I have the Family cookbook, I really like it. Maybe other people
have different America's Test Kitchen cookbooks they like as well
or better.

nancy

On Aug 3, 12:11*pm, Kliserup > wrote:
> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA

All macaroni salad is is a pint or so of mayo (or miracle whip if you
like it sweet), a tablespoon of finely chopped yellow onion and a
tablespoon or so of regular old yellow mustard added to 16 ounces of
cooked macaroni. There are a million variations and ways to rev it up
but that's the basic, no frills article. BTW, if you're going to make
it a day ahead of time, you may need to add more mayo and mustard
before serving, as the macaroni tends to absorb a lot of the stuff
around it during the night and may lose some moisture and flavor.

Kliserup wrote:
> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA

Cook macaroni. Add mince onion, grated carrot, and diced bell pepper to
taste. Toss with enough mayo to moisten, and a little bit of celery
seed, salt, and pepper.

It always goes quickly at my parties.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Serene Vannoy wrote:
> Kliserup wrote:
>> Can someone please help me out with a recipe for a simple but tasty
>> macaroni salad? TIA
>
> Cook macaroni. Add mince onion, grated carrot, and diced bell pepper to
> taste. Toss with enough mayo to moisten, and a little bit of celery
> seed, salt, and pepper.
>
> It always goes quickly at my parties.
>
> Serene

And you aren't adding all that (gross) sugar! Gak!

On Sun 03 Aug 2008 12:09:53p, Goomba told us...

> Serene Vannoy wrote:
>> Kliserup wrote:
>>> Can someone please help me out with a recipe for a simple but tasty
>>> macaroni salad? TIA
>>
>> Cook macaroni. Add mince onion, grated carrot, and diced bell pepper to
>> taste. Toss with enough mayo to moisten, and a little bit of celery
>> seed, salt, and pepper.
>>
>> It always goes quickly at my parties.
>>
>> Serene
>
> And you aren't adding all that (gross) sugar! Gak!
>

I never add sugar or Miracle Whip (which is too sweet for me) to macaroni
salad. Although I have to admit that I sometimes add a small amount of
pickle relish, it doesn't add much sweetness.

My usual additions are finely minced scallion, chopped celery, chopped
fresh parsley, celery seed, grated carrot, sometimes finly diced cucumber,
sometimes pickle relish, sometimes some dill weed, and sometimes chopped
stuffed olives. For the dressing, I whisk together some mayo, a small
amount of mustard, a dash of cider vinegar, and a bit of cream.

A really plain macaroni salad is not particularly appetizing to me.

--
Wayne Boatwright
-------------------------------------------
Saturday, 08(VIII)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped
liver. --Harlan Ellison, on hecklers
-------------------------------------------

Nancy Young wrote:
> Kliserup wrote:
>> Can someone please help me out with a recipe for a simple but tasty
>> macaroni salad? TIA
>
> Try signing up for America's Test Kitchen to get their recipe
> for macaroni salad. They had a couple of hints to making
> it that I want to try. americastestkitchen.com search on
> macaroni salad.

Okay, here's the recipe from their website. The hints are in the
comments, leave the macaroni a little moist before adding the
other ingredients so it doesn't soak up all the mayo, and use a
little warm water to perk it up the next day. Beats continually
adding more mayo the way I have.

Cool and Creamy Macaroni Salad
from the Episode: Rainy Day BBQ Pork Chops


Don’t drain the macaroni too well before adding the other ingredients--a
little extra moisture will keep the salad from drying out. If you’ve made
the salad ahead of time, simply stir in a little warm water to loosen the
texture.

Serves 8 to 10 Table salt
1 pound elbow macaroni
1/2 small red onion , minced
1 rib celery , minced
1/4 cup minced fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 1/2 cups mayonnaise
Ground black pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and
macaroni and cook until nearly tender, about 5 minutes. Drain in colander
and rinse with cold water until cool, then drain briefly so that macaroni
remains moist. Transfer to large bowl.

2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and
cayenne, and let sit until flavors are absorbed, about 2 minutes. Add
mayonnaise and let sit until salad texture is no longer watery, 5 to 10
minutes. Season with salt and pepper to taste. Serve. (The salad can be
covered and refrigerated for up to 2 days. Check consistency and seasonings
before serving.)

Kliserup wrote:
> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA


There are so many zillions of variations for this one that you have to
give us a little help before we can advise. Do you find mayonnaise
tasty, or are you more of a vinaigrette sort? Of the macaroni salads
you've tried, do you like more macaroni or more vegetables? What do you
think of the macaroni salad you've gotten from the deli section of the
supermarket, love it or hate it? Why? How are you in general with salt
and sugar? It's hard to answer a question that asks for something that
tastes good. We all have different opinions on that.


--Lia, who automatically avoids anything with mayonnaise or mayonnaise
substitutes

On Aug 3, 12:39*pm, Julia Altshuler > wrote:
> Kliserup wrote:
> > Can someone please help me out with a recipe for a simple but tasty
> > macaroni salad? TIA
>
> There are so many zillions of variations for this one that you have to
> give us a little help before we can advise. *Do you find mayonnaise
> tasty, or are you more of a vinaigrette sort? *Of the macaroni salads
> you've tried, do you like more macaroni or more vegetables? *What do you
> think of the macaroni salad you've gotten from the deli section of the
> supermarket, love it or hate it? *Why? *How are you in general with salt
> and sugar? *It's hard to answer a question that asks for something that
> tastes good. *We all have different opinions on that.
>
> --Lia, who automatically avoids anything with mayonnaise or mayonnaise
> substitutes

Good questions. "Simple but tasty" doesn't say much.

A dressing for cold pasta that has grown in popularity is oil, soy
sauce, vinegar, sesame oil, honey and peanut butter (optionally,
minced garlic and grated ginger and maybe red pepper flakes). -
aem

aem wrote:
>
> Good questions. "Simple but tasty" doesn't say much.
>
> A dressing for cold pasta that has grown in popularity is oil, soy
> sauce, vinegar, sesame oil, honey and peanut butter (optionally,
> minced garlic and grated ginger and maybe red pepper flakes).


What do you want to bet that we never hear from the original poster
again. People who aren't articulate or expressive the first time rarely
are on the 2nd go. In other words, if s/he couldn't think of the
answers to those questions when first posting, s/he won't think of the
answers when asked directly.


I didn't think of the Asian slant to macaroni salad, but it's a good
thought. Use scallions and snow peas for the vegetables.


--Lia

Julia Altshuler wrote:


> --Lia, who automatically avoids anything with mayonnaise or mayonnaise
> substitutes
>

When I make a macaroni salad, it really ends up being more of an
"antipasto flavored salad" because of the various veggies I put in
(celery, onion, halved cherry tomatoes,lots of black and spanish olives,
pepperocini) as well as diced salami/pepperoni and provolone. Dressed in
an oil and vinegar (and various other things) dressing.

Kliserup wrote:

> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA

Google "pasta primavera"
--
JL

"Julia Altshuler" > wrote in message
. ..
> Kliserup wrote:
>> Can someone please help me out with a recipe for a simple but tasty
>> macaroni salad? TIA
>
>
> There are so many zillions of variations for this one that you have to
> give us a little help before we can advise. Do you find mayonnaise tasty,
> or are you more of a vinaigrette sort? Of the macaroni salads you've
> tried, do you like more macaroni or more vegetables? What do you think of
> the macaroni salad you've gotten from the deli section of the supermarket,
> love it or hate it? Why? How are you in general with salt and sugar?
> It's hard to answer a question that asks for something that tastes good.
> We all have different opinions on that.
>

Here is what I know about Macaroni salad: I like it mayo-based with a bit of
vinegar for tang, very small celery pieces, and just a little shredded
cheddar cheese.

"Kliserup" > wrote in message
. ..
> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA

My family loves the recipe below. I copied and pasted it from the
Hellmann's web site, but I made a couple of adjustments so that it's the
original recipe I got from their jar many years ago.

Karen

CLASSIC MACARONI SALAD
(adapted from
http://www.hellmanns.com/recipe_deta...2211&version=1)

Servings: 5
Preparation Time: 5 minutes
Cook Time: 20 minutes
:
8 ounces elbow macaroni (about 1-3/4 cups, uncooked)
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar (I use 2T juice from a jar of sweet pickles for a less
vinegary flavor)
1 Tbsp. prepared mustard (I use Gulden's Spicy Brown mustard)
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 cup thinly sliced celery (chopped celery also works well)
1 cup chopped green or red bell pepper (optional)
1/4 cup chopped onion

Cook macaroni according to package directions; drain and rinse with cold
water until completely cool.
Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, mustard, sugar,
salt and pepper in large bowl. Stir in macaroni, celery, green pepper, and
onion. Serve chilled or at room temperature.

Nancy Young said...

> Gregory Morrow wrote:
>> Nancy Young wrote:
>
>>> Try signing up for America's Test Kitchen to get their recipe
>>> for macaroni salad. They had a couple of hints to making
>>> it that I want to try. americastestkitchen.com search on
>>> macaroni salad.
>>
>> You know, that's my new fave Saturday afternoon cooking program.
>> Yesterday here (Chicago) they had the beer can chicken show and to
>> accompany it they made a pasta salad. I like the show because first
>> off they tell you how "most" people make stuff and why it sucks, then
>> go step - by - step to show you how to make a great dish, in this
>> case a pasta salad with pesto. The show that followed was about
>> making some Beef Burgundy or whatever in a crockpot, they started out
>> by showing that many simply dump ingredients in and you end up with a
>> boiled and oily mess...
>
> I like the show, too, thanks for reminding me to record it this
> afternoon ...
>
>> I learned something, specifically about how to add pesto to a pasta
>> salad, and how to thicken crock pot stuff with IIRC tapioca...
>>
>> Does anyone have their cookbook? I'm considering getting it...
>
> I have the Family cookbook, I really like it. Maybe other people
> have different America's Test Kitchen cookbooks they like as well
> or better.
>
> nancy


The guy is a bit of a moron but the show is OK, no commercial
interruptions.

Saw today's show about how to make well done hamburgers, with a bread/milk
addition. No telling if they were or not. Naturally they thumbs up'd the
finished product.

I'd've used buffalo myself to bloody rare, without incident.

I wouldn't fault them for naked burgers. Flavor of meat is everything.

If I wasn't "memory deficient," I'd've remembered the recommended the
Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!

Andy

Kliserup wrote:
> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA


Make a Pasta Primavera:

cook macaroni or whatever linguini, spaghetti, etc. you have on hand
(do not overcook!) If you use long spaghetti, cut it in thirds or
quarters for easier eating.

Saute in butter or olive oil until tender any or all of these:

chopped mild onion or green onions
sliced mushrooms
sliced quartered zucchini or summer squash
slivered green or red peppers
snap peas
any other favorite vegetable that isn't woody

Toss with your favorite vinaigrette, bottled or homemade
(homemade is better) and your choice of finely chopped
herbs--parsley, basil, oregano, marjoram, tarragon (not
all at the same time, of course).

Sprinkle with freshly grated Parmesan or chunks of feta
cheese, add small black olives or Kalamata olives.

gloria p

Andy wrote:
> Nancy Young said...

> Saw today's show about how to make well done hamburgers, with a
> bread/milk addition. No telling if they were or not. Naturally they
> thumbs up'd the finished product.
>
> I'd've used buffalo myself to bloody rare, without incident.
>
> I wouldn't fault them for naked burgers. Flavor of meat is everything.
>
> If I wasn't "memory deficient," I'd've remembered the recommended the
> Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!

Tillamook?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark said...

> Andy wrote:
>> Nancy Young said...
>
>> Saw today's show about how to make well done hamburgers, with a
>> bread/milk addition. No telling if they were or not. Naturally they
>> thumbs up'd the finished product.
>>
>> I'd've used buffalo myself to bloody rare, without incident.
>>
>> I wouldn't fault them for naked burgers. Flavor of meat is everything.
>>
>> If I wasn't "memory deficient," I'd've remembered the recommended the
>> Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!
>
> Tillamook?


Boy, am I glad I'm in such great mixed company!

Must shop Tillamook sharp cheddar.

Best,

Andy

Andy wrote:

> Blinky the Shark said...
>
>> Andy wrote:
>>> Nancy Young said...
>>
>>> Saw today's show about how to make well done hamburgers, with a
>>> bread/milk addition. No telling if they were or not. Naturally they
>>> thumbs up'd the finished product.
>>>
>>> I'd've used buffalo myself to bloody rare, without incident.
>>>
>>> I wouldn't fault them for naked burgers. Flavor of meat is everything.
>>>
>>> If I wasn't "memory deficient," I'd've remembered the recommended the
>>> Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!
>>
>> Tillamook?
>
>
> Boy, am I glad I'm in such great mixed company!
>
> Must shop Tillamook sharp cheddar.

Allow me to contribute to your craving.

http://www.tillamookcheese.com/OurPr...p_Cheddar.aspx


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Sun, 03 Aug 2008 19:20:34 GMT, Wayne Boatwright
> wrote:

>A really plain macaroni salad is not particularly appetizing to me.

The only macaroni salad I make is when I have leftover salmon and
aioli. Mix the two with some chopped scallions and cooked macaroni of
course. It's done.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Blinky the Shark said...

> Andy wrote:
>
>> Blinky the Shark said...
>>
>>> Andy wrote:
>>>> Nancy Young said...
>>>
>>>> Saw today's show about how to make well done hamburgers, with a
>>>> bread/milk addition. No telling if they were or not. Naturally they
>>>> thumbs up'd the finished product.
>>>>
>>>> I'd've used buffalo myself to bloody rare, without incident.
>>>>
>>>> I wouldn't fault them for naked burgers. Flavor of meat is everything.
>>>>
>>>> If I wasn't "memory deficient," I'd've remembered the recommended the
>>>> Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!
>>>
>>> Tillamook?
>>
>>
>> Boy, am I glad I'm in such great mixed company!
>>
>> Must shop Tillamook sharp cheddar.
>
> Allow me to contribute to your craving.
>
> http://www.tillamookcheese.com/OurPr...p_Cheddar.aspx


blinky,

A whole loaf of cheese? Very impressive!!!

Thanks,

Andy
Country Mouse

In article >,
Kliserup > wrote:

> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA

I like the regular macaroni salad recipe that you can easily find on
many boxes of macaroni or simply by googling for "macaroni salad
recipe." As I recall, its just a cup or two of elbow pasta boiled to
tender in a bit of salted water, drained thoroughly, cooled, then mixed
with some mayo a bit of white vinegar to taste, some celery seed, a bit
of salt and pepper, and I like to put in one diced pimento, then cover
and child for an hour or two until its nice and cold.

"Andy" <q> wrote
>
> A whole loaf of cheese? Very impressive!!!
>

Andy, trust me, you don't need that much cheese. Might as well be a loaded
gun if you like cheese as much as I do. I'm still keeping mostly shredded
around so I don't just grab slices when I should be having cucumbers and
peppers and such. Cheese is too good and wayyy too full of saturated fat.

"Stan Horwitz" > wrote:

>I like to put in one diced pimento, then cover
> and child for an hour or two until its nice and cold.

Yes! Pimento is what I left out.

cybercat said...

>
> "Andy" <q> wrote
>>
>> A whole loaf of cheese? Very impressive!!!
>>
>
> Andy, trust me, you don't need that much cheese. Might as well be a
loaded
> gun if you like cheese as much as I do. I'm still keeping mostly shredded
> around so I don't just grab slices when I should be having cucumbers and
> peppers and such. Cheese is too good and wayyy too full of saturated fat.


cybercat,

Yep. It wouldn't take much cheese to go over my daily limit of sat. fat.

When I was fat I cheese'd just about everything except cheerios and milk!

Now I'm down to an occasional slice of imported provolone.

Best,

Andy

Andy <q> wrote in :

> Blinky the Shark said...
>
>> Andy wrote:
>>
>>> Blinky the Shark said...
>>>
>>>> Andy wrote:
>>>>> Nancy Young said...
>>>>
>>>>> Saw today's show about how to make well done hamburgers, with a
>>>>> bread/milk addition. No telling if they were or not. Naturally
>>>>> they thumbs up'd the finished product.
>>>>>
>>>>> I'd've used buffalo myself to bloody rare, without incident.
>>>>>
>>>>> I wouldn't fault them for naked burgers. Flavor of meat is
>>>>> everything.
>>>>>
>>>>> If I wasn't "memory deficient," I'd've remembered the recommended
>>>>> the Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?!
>>>>> Dammit!!!
>>>>
>>>> Tillamook?
>>>
>>>
>>> Boy, am I glad I'm in such great mixed company!
>>>
>>> Must shop Tillamook sharp cheddar.
>>
>> Allow me to contribute to your craving.
>>
>> http://www.tillamookcheese.com/OurPr...p_Cheddar.aspx
>
>
> blinky,
>
> A whole loaf of cheese? Very impressive!!!
>
> Thanks,
>
> Andy
> Country Mouse
>

Their grilled cheese and pulled pork sandwich idea/concept seems like a
keeper.

--

The house of the burning beet-Alan

Kliserup wrote:
> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad?

I never make deli style macaroni salad, may as well just buy it, can't
get more simple... I never use elbow macaroni either, reminds me too
much of a cheap church feed.

1 lb tri color rotelle, cooked al dente
Fistful curly leaf parsley, minced
1 rib celery, fine dice
1 cup pimento stuffed salad olives, coarse chopped
2 cans solid white tuna in oil, *not* drained (in olive oil
preferred),
coarsely broken with fork.
Flavorful extra virgin olive oil to moisten, or a jar of marinated in
oil artichoke hearts
Juice of one lemon
Black pepper to taste
Dried oregano to taste if desired.

Don't like tuna, use small shrimp, or even that faux crab, or diced
sausage (ie. pepperoni, hard salami). Feel free to ad lib.

Gently incorporate all ingredients and place in fridge to meld at
least six hours.

Depending on how many people served you may want to double this
recipe, it goes very fast, and keeps twice as long in the fridge as
mayo based types.. this can be a side dish or the main course... for
me, with something to drink, it's almost always the entire meal.

On Mon, 04 Aug 2008 06:57:45 -0400, Stan Horwitz wrote:

> In article >,
> Kliserup > wrote:
>
>> Can someone please help me out with a recipe for a simple but tasty
>> macaroni salad? TIA
>
> I like the regular macaroni salad recipe that you can easily find on
> many boxes of macaroni or simply by googling for "macaroni salad
> recipe." As I recall, its just a cup or two of elbow pasta boiled to
> tender in a bit of salted water, drained thoroughly, cooled, then mixed
> with some mayo a bit of white vinegar to taste, some celery seed, a bit
> of salt and pepper, and I like to put in one diced pimento, then cover
> and child for an hour or two until its nice and cold.

no ketchup?

your pal,
blake
** Posted from http://www.teranews.com **

blake murphy wrote:
> On Mon, 04 Aug 2008 06:57:45 -0400, Stan Horwitz wrote:

>> I like the regular macaroni salad recipe that you can easily find on
>> many boxes of macaroni or simply by googling for "macaroni salad
>> recipe." As I recall, its just a cup or two of elbow pasta boiled to
>> tender in a bit of salted water, drained thoroughly, cooled, then mixed
>> with some mayo a bit of white vinegar to taste, some celery seed, a bit
>> of salt and pepper, and I like to put in one diced pimento, then cover
>> and child for an hour or two until its nice and cold.
>
> no ketchup?
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **

no, but he probably adds the Heinz pickle relish out of loyalty. lol

Sheldon wrote:

> Kliserup wrote:
>> Can someone please help me out with a recipe for a simple but tasty
>> macaroni salad?
>
> I never make deli style macaroni salad, may as well just buy it, can't
> get more simple... I never use elbow macaroni either, reminds me too
> much of a cheap church feed.
>
Cheap church feed? WTF is that?

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy wrote:

> Cheap church feed? WTF is that?
>
Feed the masses for little cost type meals.

Gregory Morrow wrote:

> You know, that's my new fave Saturday afternoon cooking program. Yesterday
> here (Chicago) they had the beer can chicken show and to accompany it they
> made a pasta salad. I like the show because first off they tell you how
> "most" people make stuff and why it sucks, then go step - by - step to show
> you how to make a great dish, in this case a pasta salad with pesto. The
> show that followed was about making some Beef Burgundy or whatever in a
> crockpot, they started out by showing that many simply dump ingredients in
> and you end up with a boiled and oily mess...
>
> I learned something, specifically about how to add pesto to a pasta salad,
> and how to thicken crock pot stuff with IIRC tapioca...
>
> Does anyone have their cookbook? I'm considering getting it...

This is one show I Tivo. That way I can rewind, just in case I miss
something. They have new and used cookbooks on Amazon.com.

Becca

"Andy" <q> wrote
>
> Yep. It wouldn't take much cheese to go over my daily limit of sat. fat.
>
> When I was fat I cheese'd just about everything except cheerios and milk!
>
> Now I'm down to an occasional slice of imported provolone.
>
What a great lifestyle change, Andy. Bet you feel pretty good. I've found
that it isn't hard to limit the foods that are really bad for me. I just add
good stuff that I really love, from the fresh fruit and vegetable
categories, and use a bit of cheese in dishes that are loaded with healthy
stuff like fresh garlic or spinach. Or both. Mozzarella is one cheese that
has less fat. Lots of salt, but a bit less fat.

cybercat said...

>
> "Andy" <q> wrote
>>
>> Yep. It wouldn't take much cheese to go over my daily limit of sat.
>> fat.
>>
>> When I was fat I cheese'd just about everything except cheerios and
>> milk!
>>
>> Now I'm down to an occasional slice of imported provolone.
>>
> What a great lifestyle change, Andy. Bet you feel pretty good. I've
> found that it isn't hard to limit the foods that are really bad for me.
> I just add good stuff that I really love, from the fresh fruit and
> vegetable categories, and use a bit of cheese in dishes that are loaded
> with healthy stuff like fresh garlic or spinach. Or both. Mozzarella is
> one cheese that has less fat. Lots of salt, but a bit less fat.


cybercat,

If you can call developing gout and diabetes a great lifestyle change, then
I suppose so.

There are so many foods I miss. But overall it's made me eat better. I'm
big on unprocessed or minimally unprocessed foods. I miss grapes. They
taunt me!

If nothing else, I still have my avocados!

Best,

Andy

"Kliserup" > wrote in message
. ..
> Can someone please help me out with a recipe for a simple but tasty
> macaroni salad? TIA

Al Dente Cooked macaroni
Good Quality Mayonnaise
Sweet Gherkin pickles (diced or sliced into rounds
Sweet Gherkin pickle juice.

That's all you need

Everything else you add is optional.


--
Old Scoundrel

(AKA Dimitri)

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> Carla's Macaroni Salad
>
> pasta, salads
>
> 16 oz macaroni cooked
> 1 pint mayonnaise
> 1 can eagle condensed milk
> 1 cup vinegar
> 4 carrots, grated
> 1 onion, chopped
> 1 pepper, chopped

A can of condensed milk, now that's just nasty.