Fredia made this for every family reunion, potluck, etc. She got really tired of making it, but always carried through. You can add any ingredients you wish.
* Exported from MasterCook *
Fredia's Macaroni Salad
Recipe By :Fredia Wikstrom
Serving Size : 12 Preparation Time :0:45
Categories : Salads-Slaws-Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups macaroni -- uncooked
1 cup celery -- chopped
1 cup mushroom -- sliced
1/2 cup red or green bell pepper -- chopped
1 cup onion -- minced
1/2 cup sweet pickles or relish -- minced
1/2 cup sweet pickle juice
6 large eggs -- cooked and chopped
1 1/2 cups mayonnaise -- divided
1/4 cup mustard
3/4 cup olive -- sliced
1/4 cup pimiento -- diced
1/2 cup parsley -- minced
2 tablespoons garlic salt -- to taste
salt and pepper -- to taste
NOTE: This makes approximately 24 cups.
Day before:
Cook macaroni, drain and cool; put into a LARGE bowl. Mix all other
ingredients thoroughly with macaroni, except 1/2 cup of mayonnaise and
hard-boiled eggs.
The day you wish to serve the macaroni salad, mix in the 1/2 cup
mayonnaise (more if needed), additional mustard, pickle juice, salt and
pepper to taste. At this time, chop 5 of the 6 hard-boiled eggs and mix
into the salad gently. Slice the ramaining egg to garnish the top, the
sprinkle with paprika.
NOTE: Just after mixing the ingredients together the salad will taste mustardy and salty. The next day these tastes will have blended in with the others and will taste diffeerent.
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* Exported from MasterCook *
Fredia's Macaroni Salad
Recipe By :Fredia Wikstrom
Serving Size : 12 Preparation Time :0:45
Categories : Salads-Slaws-Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups macaroni -- uncooked
1 cup celery -- chopped
1 cup mushroom -- sliced
1/2 cup red or green bell pepper -- chopped
1 cup onion -- minced
1/2 cup sweet pickles or relish -- minced
1/2 cup sweet pickle juice
6 large eggs -- cooked and chopped
1 1/2 cups mayonnaise -- divided
1/4 cup mustard
3/4 cup olive -- sliced
1/4 cup pimiento -- diced
1/2 cup parsley -- minced
2 tablespoons garlic salt -- to taste
salt and pepper -- to taste
NOTE: This makes approximately 24 cups.
Day before:
Cook macaroni, drain and cool; put into a LARGE bowl. Mix all other
ingredients thoroughly with macaroni, except 1/2 cup of mayonnaise and
hard-boiled eggs.
The day you wish to serve the macaroni salad, mix in the 1/2 cup
mayonnaise (more if needed), additional mustard, pickle juice, salt and
pepper to taste. At this time, chop 5 of the 6 hard-boiled eggs and mix
into the salad gently. Slice the ramaining egg to garnish the top, the
sprinkle with paprika.
NOTE: Just after mixing the ingredients together the salad will taste mustardy and salty. The next day these tastes will have blended in with the others and will taste diffeerent.
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Don't wait too long to tell someone you love them.
Billy
Billy