#3869 - Ham Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup diced cooked ham
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup sweet pickle relish
1 - 2oz. jar diced pimentos (well drained)
4 hard boiled eggs (peeled and chopped)
1 cup mayo
2 TBSP French's yellow mustard
1/2 tsp. salt
1/4 tsp. pepper

Cook macaroni in salted water according to box directions--drain well but DO NOT RINSE. In a large bowl add drained macaroni, diced ham, chopped celery, chopped onions, sweet pickle relish and chopped pimentos--toss to mix. In a separate bowl add mayo, mustard, salt, pepper and chopped eggs--stir to mix. Add mayo mixture to macaroni mixture--stir carefully. Cover and refrigerate until cold.

#3844 - Quick Macaroni Salad

(by Shirley McNevich)

1 box Kraft macaroni and cheese dinner (blue box)
1/2 cup mayo
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon (cooked and crumbled)
1 tomato (chopped)

Prepare macaroni and cheese dinner according to directions, then dump it into a large glass bowl. Cool to room temperature, then stir. Add mayo, relish, chopped onions--stir to mix. Cover and refrigerate overnight. When ready to serve add the crumbled bacon and chopped tomatoes--stir well.

#3359 - Steak Sauce Egg Salad

(by Shirley McNevich)

5 hard boiled eggs
3 TBSP mayo (more as necessary)
2 TBSP Dijon mustard
2 TBSP sweet pickle relish
1 tsp. A1 steak sauce
1/4 tsp. paprika
1/4 tsp. dill weed
salt and pepper (to your taste)
a pinch of cayenne pepper

Peel the hard boiled eggs and chop the eggs. In a bowl add chopped eggs, mayo, mustard, relish, steak sauce, paprika, dill week, salt, pepper and cayenne pepper--stir well. If too dry add a little more mayo and stir again. Refrigerate until cold.