Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Macaroni Salad




Source of Recipe


Recipe Ross


List of Ingredients




1 lb. elbow macaroni, cooked, drained, cooled
3/4 cup sweet pickle relish
1 can (4 oz.) chopped pimiento
1/2 cup diced green bell pepper
1 tbsp.chopped parsley
2 tsp. grated onions
1-1/2 tsp. salt, or to taste
1-1/2 cups mayonnaise, divided
1/2 cup each sour cream; milk, divided
garnish with fresh mixed salad greens





Recipe




Combine relish, pimiento, green pepper, parsley, onion, salt, 1 cup mayonnaise, sour cream and 1/4 cup milk. Blend well. Add macaroni. Toss. Refrigerate covered several hours or overnight. To serve, combine remaining 1/2 cup mayonnaise with remaining 1/4 cup milk; stir into salad until moistened as desired. Place macaroni salad in a serving bowl and garnish with greens.