| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads | 24 | Servings | |
INGREDIENTS
| 1 | pk | (22-oz) salad macaroni, cooked |
| 6 | Hard-boiled eggs, finely chopped | |
| 1 | cn | (4.5 oz) chopped olives |
| 1 | Jar (4-oz) pimientos, finely chopped | |
| 5 | 3-inch sweet pickles, finely chopped | |
| 3 | tb | Fresh parsley, minced |
| 4 | tb | Tender celery, finely chopped |
| 1 | md | Onion, finely chopped |
| 3 | tb | Bell pepper, minced (opt.) |
| 2 | c | Mayonnaise |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | ts | Paprika |
| 1 | ts | Prepared mustard |
INSTRUCTIONS
DRESSING Cook the macaroni last, after all the other ingredients have been minced. Rinse, drain, and immediately combine with other ingredients. Mix thoroughly, chill. (May require more mayonaisse.) Best when made a day ahead of serving. Recipe by: Marion Brittain Posted to MC-Recipe Digest V1 #661 by Rooby <MsRooby@sprintmail.com> on Jul 08, 1997
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