Macaroni Salad Recipe
"This hearty noodle salad is sure to please appetites of all ages...and it serves lots!" LaVerna Mjones notes from Moorhead, Minnesota.
This recipe is:
Quick
34 Servings
Prep: 15 min. + chilling
Ingredients
2 pounds uncooked elbow macaroni
12 hard-cooked eggs, chopped
2-1/2 pounds fully cooked ham, cubed
1 package (16 ounces) frozen peas, thawed
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
1 jar (4 ounces) diced pimientos, drained
4 cups mayonnaise
Directions
Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours. Yield: 34 (1-cup) servings.
Nutrition Facts: 1 serving (1 cup) equals 380 calories, 26 g fat (4 g saturated fat), 102 mg cholesterol, 615 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.
Macaroni Salad published in Country Woman July/August 1997, p43
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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