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    Classic Macaroni Salad

    Source of Recipe

    LaVerna Mjones in Country Woman Magazine July/August 1997

    Recipe Introduction

    This is just what I think of when I remember macaroni salads at church suppers in Reidsville. Smooth and creamy with the tang of a little finely minced onion. This is NOT 'Pasta Salad' - it is unashamedly 'Macaroni Salad'. You could certainly make it with Miracle Whip instead of mayo or add a little Ranch dressing. The cheese was my addition - not a Reidsville variation, but a Batesville one. Every macaroni salad that I ever ate in Indiana had peas and American cheese in it. As a matter of fact, there is a salad out there that is made of seemingly nothing but peas, cheese and mayo. Get the deli to slice the cheese VERY thick - I think the setting is a 9. This is the classic 4th of July macaroni salad! NOTE: I made this for a church potluck 9/2022 and decided that it needed to be "looser" - I added some Ranch dressing, but I think that sour cream would work, too. Also, I need to remember to cook the macaroni until it is quite tender. Once it got cold, it was slightly underdone.

    List of Ingredients

    1 lb. elbow macaroni salad; cooked, drained, rinsed and cooled
    6 hard boiled eggs, chopped
    1 1/4 lb. cooked ham, cubed
    3/4 lb. American cheese, cubed
    8 oz. frozen peas, thawed
    1 1/2 c. celery, chopped
    1/2 c. onion, minced fine
    1/2 qt. mayonnaise
    Ranch dressing or Sour Cream (see note above)


    Mix all ingredients. Cover and chill for at least 3 hours.

    Serves 20.




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