Kinda Amish Macaroni Salad Food

AMISH MACARONI SALAD

Steps:

• Cook macaroni noodles according to package instructions. Set aside to cool.
• In a large bowl, combine the hard-boiled eggs, onion, celery, red pepper, and dill pickle relish.
• In a separate container, mix together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
• Pour the dressing mixture over the vegetables. Add the macaroni and mix until well combined.
• Cover the bowl and refrigerate for at least one hour. Serve chilled.

AMISH MACARONI SALAD

Steps:

• Cook pasta to al dente, drain, rinse with cool water.
• In a large bowl whisk together the salad dressing (Miracle Whip), mustard, sugar, vinegar and salt. Mix in hard boiled eggs, onion, celery, red pepper, and relish.
• Fold in cooked noodles and gently stir until fully combined.
• Chill at least 2 hours (but overnight is best!).

AMISH MACARONI SALAD

Steps:

• Cook macaroni as directed on package; Drain& cool.
• In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
• In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
• Fold the dressing gently into the macaroni salad mixture.
• Place into your serving bowl and garnish with the reserved slice egg and paprika.
• Let sit overnight for the best results.
• NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.

SWEET AMISH MACARONI SALAD (DONE MY WAY)

Steps:

• Cook the macaroni according to directions, drain well.
• While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
• Chop up all the veggies.
• When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don't like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
• Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long! Servings are approximately Does not include cook time or the chill time.

AMISH MACARONI SALAD

Steps:

• Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
• In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

AMISH MACARONI SALAD

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onions, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in the macaroni until well blended. Cover and chill for at least 1 hour before serving.

AMISH MACARONI SALAD

Steps:

• Place 4-6 eggs in a pot of cold water. Bring to a boil over high heat. Once boiling, turn off the water, cover the pot, and allow the eggs to sit in the hot water for 11 minutes, then place the eggs in an ice bath or rinse with cold water until they are cool. Refrigerate until you are ready to use.
• While the eggs are cooking mix together all of the dressing ingredients in a large bowl until smooth and then set it aside.
• Bring 4-6 quarts of water to a boil in a large pot. Add 1 Tbsp of salt and then add the pasta to the water. Boil the pasta according to the package instructions until it is al dente (approximately 7 minutes). Drain the pasta and lightly rinse it with cold water. Allow the pasta to come to room temperature before incorporating it into your salad.
• While the pasta water is heating and the pasta is cooking, chop all of the vegetables.
• Fold the cooked and cooled pasta into the dressing. Next, fold in the vegetables. Finely chop the eggs and fold them in. Serve immediately, but it is best served chilled. Store in the refrigerator for up to five days.

CREAMY AMISH MACARONI SALAD

Steps:

• Cook and drain macaroni. Cool. Add eggs, celery, and onion. Mix salad dressing, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Then served chilled its even better if made the night before!

AMISH MACARONI SALAD

Steps:

• Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add macaroni. Cook as directed on the package until al dente, about 10 minutes. Drain into a colander and rinse with cold water. Let dry completely.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, sugar, mustard, vinegar, and paprika.
• Add the cooked macaroni to a large bowl. Stir in the eggs, carrots, green pepper, onion, and dressing. Dust with additional paprika on top, if desired.
• Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).

AMISH MACARONI SALAD

Steps:

• Bring a large pot of water to a boil over medium heat. Add the macaroni and cook according to package directions. Drain and place in a large bowl. Rinse with cold water.
• Add the Miracle Whip, sugar, mustard, vinegar, salt, and celery seed to a small bowl and whisk to combine.
• Chop the eggs, onion, celery, and pepper into small pieces. Add to the bowl of macaroni with the pickle relish.
• Pour the dressing over the pasta and stir well to coat. Taste and add additional salt, if needed.
• Cover and refrigerate for at least one hour. Sprinkle with paprika before serving.

GRANDMA'S MACARONI SALAD

Steps:

• In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
• In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
• Refrigerate for at least 4 hours before serving. Preferably overnight.
• Stir before serving.

AMISH MACARONI SALAD

Steps:

• Boil 4 cups of macaroni noodles. Drain and rinse with cold water. Make sure to shake off as much extra water as possible before moving on. Set macaroni noodles aside.
• In a bowl, add cut up hard boiled eggs, chopped celery, diced red pepper, diced onion and sweet relish to a large mixing bowl.
• Mix all ingredients well.
• Measure and stir in mustard, mayonnaise, sugar, salt and coriander and mix well. Make sure all ingredients are fully incorporated.
• Dump in cooled and boiled macaroni noodles. Stir all ingredients together very well.
• This salad does best if you can cover and refrigerate overnight so the sugar can dissolve, however, it is fine to eat immediately if necessary. As with all macaroni salads, serve chilled.
• If time in fridge, give it a good stir before serving to pull up any settling of mayo and mustard dressing.

KINDA AMISH MACARONI SALAD

Steps:

• Combine mayonnaise, vinegar, sugar and mustard; Chill in refrigerator until needed.
• Cook macaroni as directed on package, just until tender; drain and cool.
• Combine macaroni with celery, carrots, onions and eggs.
• Pour mayonnaise mixture over all and stir to mix well.
• Refrigerate overnight in tightly sealed container.
• It may seem a bit wet at first, but after it chills overnight, it's just right.
• There's no salt in this recipe-- if you must, add 1/2 teaspoon to the mayonnaise mixture.
• We're not sodium restricted and we like it just fine without.

ZESTY AMISH MACARONI SALAD

Steps:

• Mix sugar, vinegar and flour. Cook to boiling and cook and stir until thick. Cool completely.
• Add butter, mustard and mayonnaise to above mixture.
• Add to macaroni (be sure macaroni is completely cooled first!).
• Stir in chopped eggs, celery, carrots, and onions.