| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats, Pasta | 12 | Servings | |
INGREDIENTS
| SALAD | ||
| 16 | oz | 4 cups uncooked elbow |
| macaroni | ||
| 1 | c | Diced cooked ham |
| 1 | c | Sliced celery |
| 1/2 | c | Chopped green onions |
| 1/4 | c | Sweet pickle relish |
| 1 | 2 oz. jar diced pimientos | |
| drained | ||
| 4 | Hard-cooked eggs, chopped | |
| DRESSING | ||
| 1 | c | Salad dressing or mayonnaise |
| 2 | T | Prepared mustard |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water to cool. In large bowl, combine cooked macaroni, ham, celery, onions, pickle relish and pimientos. In small bowl, combine all dressing ingredients, blend well. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time. Yield: 12 ( 1 cup ) servings. Typed in MMFormat by [email protected] Source: Pillsbury Pasta. Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on May 31, 1998
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