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| Hawaiian
Macaroni Salad |
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| 8 Cups Cooked
Macaroni 3 Potatoes 3 Eggs 1 Large Yellow Onion 2 Stalks Celery 1 Large Carrot 2 Cups Frozen Peas 1 Small Can Tuna Best Foods Mayonnaise 2 Tbsp. French's Mustard (regular, not powdered) 2 Tbsp. Lemon Juice Salt White Pepper Strain frozen peas in cold water until they don't freeze together. (Not in hot water, it'll taste better cold.) After you cook da macaroni, rinse with cold water then refrigerate. Boil the potatoes and eggs then rinse and let sit in cold water for 15 minutes. (Note: the potatoes should not be overcooked and mushy, but should hold it's form when cut. Check if done with a wooden skewer.) Peel of skin and shell when cold. Mince the yellow onion, and celery (very small). Cube the potatoes about 1/2 in squares and dice the eggs very small until they are almost minced. In a large bowl, combine: macaroni, potatoes, eggs, onion & celery and mix until blended. In a small bowl, combine: tuna and some mayonnaise. Break apart big chunks of tuna and mix until smooth. Combine tuna mixture into macaroni mixture and mix gently, not smashing the potatoes. Add more mayonnaise and stir, repeating until macaroni mixture is thoroughly covered, but not "dripping" with mayo. The "creamier" the appearance, the better. Add mustard and stir until completely blended. Use a cheese grater to grate the carrot into the salad and mix thoroughly when done. Add lemon juice and salt & pepper to taste. Mix thoroughly and chill before serving. |
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