| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Elbow macaroni; (2 lb) |
| 3 |
c |
Small broccoli florets; (6 cups) |
| 1/2 |
c |
Ham; (2 cups) cut in 1 1/2-inch-long strips |
| 3/4 |
c |
Sharp Cheddar cheese; (3 cups) shredded |
| 1/4 |
c |
Reduced-calorie mayonnaise; (1 cup) |
| 1 |
tb |
Red-wine vinegar; (1/4 cup) |
| 2 |
ts |
Grainy Dijon mustard; (3 Tbsp) |
| 1/4 |
ts |
Salt; (3/4 tsp) |
| 1/4 |
ts |
Ground pepper; (3/4 tsp) |
INSTRUCTIONS
DRESSING
1. Cook macaroni according to package directions (see Planning Tips for 20,
below). Add broccoli to pot 2 to 3 minutes before pasta is done. Drain in
colander. Cool briefly under running cold water. Drain well. 2. Mix
macaroni, broccoli, ham and cheese in a large serving bowl. Whisk dressing
ingredients in a small bowl. Add to macaroni mixture. Toss to mix and coat.
Planning Tips: Up to 2 days ahead: Cook macaroni (but not broccoli). Toss
with a little oil to prevent sticking. Refrigerate. Make dressing.
Refrigerate. * Up to 1 day ahead: Boil broccoli 2 minutes. Refrigerate.
Prepare the ham and cheese. Refrigerate airtight. Shortcuts: Shred cheese
in food processor.
For 4 (20) servings. Prep: 15 (35) min Cook: 20 (35) min Cost per Serving:
85 cents (58 cents)
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 26,
1998
A Message from our Provider:
“Jesus: Everything else will fade”