Macaroni Salad By Ida Mae Recipes

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IDA'S MACARONI SALAD



Ida's Macaroni Salad image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Ida Unger. So many of the recipes in the cookbook didn't specify serving yield. So, I am guessing on it for this recipe. Let

Provided by Sarah_Jayne

Categories     Pennsylvania Dutch

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb macaroni, cooked and drained well
1 onion, diced
1 cup celery, diced
1 small carrot, grated
3 hard-boiled eggs, diced
6 tablespoons mayonnaise
4 tablespoons vinegar
1 teaspoon yellow mustard
3 drops yellow food coloring
salt, to taste
sugar, to suit taste

Steps:

  • Mix mayonnaise, vinegar, sugar, salt and mustard together.
  • Add yellow food coloring to make it as yellow as you want.
  • Add the macaroni, onion, celery, carrot and boiled eggs. Mix well.

Nutrition Facts : Calories 393.5, Fat 8.8, SaturatedFat 1.8, Cholesterol 109.8, Sodium 162.4, Carbohydrate 63.7, Fiber 3.2, Sugar 4, Protein 13.6

MACARONI SALAD BY IDA MAE



Macaroni Salad by Ida Mae image

I was given this recipe in high school, and have tweaked it to my heart's content. Watch out---It doesn't last long.

Provided by dutchmom4

Categories     Pasta Shells

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 8

12 ounces small shell pasta (any macaroni would work)
cheddar cheese, diced
1 1/2 cups celery, diced
bacon, fried and diced
1 (16 ounce) can peas, drained*
1 piece green pepper, diced
salt & pepper
Miracle Whip or mayonnaise, thinned

Steps:

  • Cook macaroni according to package directions. Drain and cool.
  • Add remaining ingredients. Refrigerate a few hours to blend flavors.
  • NOTE: Taste salad after a few hours. May need to salt, pepper, add more mayonnaise, etc.
  • VARIATIONS:.
  • I have altered this recipe a variety of ways, depending on what I have in the house.
  • ~~ Ham instead of bacon.
  • ~~ 1/2 to 3/4 bag of frozen peas instead of can of peas (pour on hot macaroni in colander---the macaroni cools, the peas thaw). Then add remaining ingredients.
  • ~~ Add mustard, honey mustard, parsley flakes, dried onion, etc. to mayonnaise mixture.

Nutrition Facts : Calories 167.7, Fat 0.7, SaturatedFat 0.1, Sodium 15.3, Carbohydrate 33.2, Fiber 3.9, Sugar 3.6, Protein 7

CLASSIC MACARONI SALAD



Classic Macaroni Salad image

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  • In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

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