Classic Macaroni Salad



"This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone."

Ingredients:
  • 4 cups uncooked elbow macaroni 
  • 1 cup mayonnaise 
  • 1/4 cup distilled white vinegar 
  • 2/3 cup white sugar 
  • 2 1/2 tablespoons prepared yellow mustard 
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper 
  • 1 large onion, chopped
  • 1 large onion, chopped
  • 2 stalks celery, chopped 
  • 1 green bell pepper, seeded and choppe
  • 1/4 cup grated carrot (optional) 
  • 2 tablespoons chopped pimento peppers (optional)









Directions:

Prep20 m                        Cook10 m                   Ready In4 h 30 m

1-Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

2-In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight

Footnotes

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
by:allrecipes.com

Swedish Meatballs

Add caption

Popular posts from this blog

Summer sausage rolls

Image
When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack Prep: 20 mins          Cook: 20 mins  Ingredients : 2 large skinless chicken breasts 1 garlic clove, crushed 3 rashers streaky bacon, thinly sliced 4 sundried tomatoes, chopped handful basil leaves, chopped 375g/13oz pack ready-rolled puff pastry flour, for dusting 1 egg yolk, beaten 25g sesame seeds Method: 1-Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well. 2-Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
Keep reading

Custard kisses

Image
Try a homemade version of these old-school favourites for a comforting afternoon tea Prep: 30 mins            Cook: 10 mins  Ingredients: 175g softened butter 50g golden caster sugar 50g icing sugar 2 egg yolks 2 tsp vanilla extract 300g plain flour, plus extra for dusting 100g softened butter 140g icing sugar, sifted, plus a little extra 2 tbsp custard powder few drops yellow food colouring, if you have any Method: 1-Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out thinly on a floured surface, then use a standard 30cm ruler as a template to cut the dough into small, even squares. Do this by starting with the ruler flush with one side and cutting along the length of it. Repeat across the width of the dough, then do the same from the top down. Transfer to baking sheets and bake for 8-10 mins until golden. 2-Heat oven to 200C/1
Keep reading

Lemon kisses

Image
Who could resist a kiss? These dainty melt-in-the-mouth biscuits make a scrumptious addition to an afternoon tea spread Prep: 30 mins        Cook: 12 mins                                 Ingredients:
Read more