3 C. uncooked macaroni, cooked and drained
8 oz. dried beef, diced
1 C. celery, diced
1 C. sweet pickle relish
1 small onion, chopped
4 hard-boiled eggs, chopped
Salt, to taste
DRESSING:
1 C. Miracle Whip
1/2 C. milk
1 C. sour cream
1 tsp. lemon juice
1 tsp. dill pickle juice
1 tsp. mustard
Combine the first 7 ingredients in large bowl. Mix dressing ingredients together, then pour over macaroni mixture. Stir well.
6 C. vegetable pasta or tortini, cooked
1 cucumber, diced
2 C. celery, chopped
1 green pepper, chopped
1 medium onion, chopped
2 tsp. salt
2 dashes black pepper
1 tsp. garlic powder
2 T. basil
2 T. parsley flakes
1 T. dill weed
2 C. vegetable oil
1 1/2 C. cider vinegar
1 1/2 C. sugar
Cherry tomatoes
Mix oil, vinegar and sugar. Pour over the remaining ingredients that have been combined. Mix well. This can marinate in refrigerator 2 or 3 days before serving. To serve, add cherry tomatoes for color.
NOTE: This makes a lot of dressing. Only put on half the amount and let sit for a day to see if you need more dressing. The remaining dressing can be used on a tossed salad.
I brought this to Mom’s Fourth of July get-together and everyone loved it. The part that I’m most proud of is that the dressing is boiled!
1 1/2 C. vinegar
1 1/2 C. sugar
1/4 C. oil
1 1/2 tsp. garlic powder
2 tsp. parsley flakes
1 tsp. salt
1tsp. pepper
VEGETABLES:
Green onions
Celery
Peppers (orange or yellow add color)
Cherry tomatoes
Zucchini
Cucumbers
1 small can black olives
Any other veggie you’d like
Cook 16 ounces noodles in water (I prefer mostaccioli); rinse with cold water. Boil the above ingredients. Add the vegetable ingredients to the drained noodles. Pour the boiled mixture over the noodles and veggies and mix well. Put in a container that you can turn upside-down to mix. The longer it marries, the better the flavor becomes.
2 – 8 oz. pkgs. spiral macaroni
2 C. real mayonnaise
1/2 C. vinegar
1/2 C. sugar
1 can Eagle Brand sweetened condensed milk
3 carrots, chopped
1 onion, chopped
1 green pepper, chopped
1 cucumber, chopped
Cook macaroni; drain and blanch with cold water. Put in bowl. Add carrots, green pepper, onion and cucumber. Add a little salt and pepper. Mix together mayonnaise, vinegar, sugar and milk. Pour and mix into macaroni mixture and refrigerate overnight for best results.
This is an easy and tasty low-fat version of mac-n-cheese.
8 oz. elbow macaroni
2 C. skim milk
2 T. unbleached flour
1/4 tsp. ground white pepper
2 tsp. dry mustard
2 C. non-fat or reduced-fat
Cheddar cheese, shredded and divided
Cook the macaroni al dente according to package directions. Drain, rinse and drain again. Set aside. Place 1/2 cup of milk and all of the flour, pepper and mustard in a container with a tight-fitting lid. Shake until smooth and set aside. Pour the remaining 1 1/2 cups of milk into a 2-quart pot, and bring to a boil over medium heat, stirring constantly. Add the flour mixture and cook, still stirring, for about 1 minute, or until thickened. Reduce the heat to low; add 1 1/2 cups of the cheese and stir until the cheese melts. Remove the pot from the heat and stir in the cooked macaroni. Coat a 2-quart casserole dish with non-stick cooking spray and spread the macaroni mixture evenly in the dish. Sprinkle with remaining cheese over the top and bake at 350º for 30 to 35 minutes, or until bubbly around the edges. Remove the dish from the oven and let sit for 5 minutes before serving.
Makes 6 servings.
This recipe is from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932
3 C. macaroni, cooked
1 1/2 C. cheese, grated
1 C. toasted bread crumbs
4 sliced fried bacon, diced
Salt and pepper to taste
Put the first 5 ingredients in layers in baking dish, pour over this 1 quart of cold milk, start in cold oven, bake 1 1/2 hours.
This is from Lois Riordan’s home ec class.
1 lb. ground beef
3 1/2 C. water
1 – 15 oz. can tomato sauce
1 T. minced dried onion
1 tsp. salt
1 tsp. dried oregano, crushed
1 tsp. Worcestershire sauce
1/2 tsp. sugar
1/2 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper
1 – 6 oz. pkg. spaghetti
4 oz. Cheddar cheese, shredded
Use wooden spoon to stir first 9 ingredients over high heat. When mixture boils, break spaghetti in 2″ pieces and add. Simmer on low heat for 30 minutes, stirring often. Remove when done and add cheese until melted.
3 eggs
3 T. flour
1 tsp. salt
1/2 tsp. baking powder
Approx. 2 to 3 C. flour
Mix the first 3 ingredients together and add flour. Knead with flour until it doesn’t stick to table. Roll dough to 1/8″ to 1/4″ thickness and cut into noodles.
1/2 – 8 oz. pkg. linguine
1 C. fresh or frozen broccoli flowerets
2 T. butter
1 lb. chicken breasts, skinless, boneless and cubed
1 – 10 3/4 oz. can Campbell’s creamed soup
1/2 C. milk
1/2 C. Parmesan cheese, grated
1/4 tsp. pepper
Cook linguine according to package directions. Add broccoli for last 4 minutes or cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
Elizabeth and Joshua Clark would never eat tuna until they tried Aunt Jeanette’s. This is also one of Jim Grady’s favorite meals. A peanut butter sandwich is very good with this dish. Dunkerton High School always had peanut butter sandwiches with their tuna noodle.
1 pkg. noodles
1 can tuna, drained
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 can peas, optional
Potato chips
Cook noodles until done. Add tuna, soup and peas. Cut cheese into chunks and put in mixture. Put potato chips on top. Bake at 350º for about an hour, or until cheese is melted. This is a good way to use up old potato chips.