| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Pasta, Meats |
12 |
Servings |
INGREDIENTS
| 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 |
| 1 |
c |
Salad dressing or mayonnaise |
| 2 |
tb |
Prepared mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
SALAD:
DRESSING:
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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