| 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 cjhartlin@msn.com Source: Pillsbury Pasta. Recipe by Cathy
Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy
Hartlin" <cjhartlin@email.msn.com> on May 31, 1998
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