| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cider vinegar |
| 2 |
ts |
Sugar |
| 1 |
ts |
Dried dill week |
| 1 |
ts |
Seasoned salt |
| 3/4 |
c |
Undiluted Carnation 2% evaporated Milk |
| 3/4 |
c |
Salad dressing |
| 1 |
tb |
Finely chopped green onion |
| 1 |
tb |
Finely chopped parsley |
| 2 1/2 |
c |
Small shell macaroni |
| 2 |
cn |
(7.5 oz each) drained chunked salmon |
| 1 |
c |
Sliced celery |
| 3/4 |
c |
Sliced radishes |
INSTRUCTIONS
Combine vinegar, sugar, dill week and salt in small bowl. Gradually stir in
e. milk until slightly thickened. Blend in salad dressing . Stir in onion
and parsley. cover and cill at least 1 hour. cook macaroni according to
package directions, drain; rinse well; cool. Combine macaroni, salmon,
celery and radishes in large bowl. Pour dressing over all; toss lightly to
coat. Garnish. Makes 6 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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