Ros Macaroni And Smoked Ham Salad Food

RO'S MACARONI AND SMOKED HAM SALAD

Steps:

• 1. Cook macaroni as per directions. After macaroni is done I rinse under cold water to stop cooking process and cool it off before adding the other ingredients.
• 2. Dice green onions and tomato and place in large bowl. Chop smoked ham into small bite size chunks and place into bowl. Add cooled macaroni and mix. Add half of the Miracle Whip, pepper and celery seeds to the macaroni mixture and chill.
• 3. I usually make this in the morning and later on that evening or the next day I add more of the remaining Miracle Whip to the salad since the macaroni absorbs the dressing. Mix well and serve.
• 4. I have also made this with regular diced ham (if I didn't have a ham already smoked) and I have also added a package of Oscar Mayer real bacon bits to the macaroni salad along with the ham to give it a differant twist.

MACARONI HAM SALAD

Steps:

• In a large bowl, combine all ingredients except the mayo.
• After mixing everything, add enough mayo to suit your tastes.
• Chill at least 2 hours before serving.

HAM MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water. Pat dry with a paper towel.
• Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.

MACARONI-HAM SALAD

Steps:

• After the macaroni is cooked, while it is still hot, and has been drained, drizzle with oil and vinegar.
• Add onion pepper, and cheese.
• Toss with peas, ham and celery.
• Stir in mayo.
• Serve on lettuce if you prefer.

HAM AND MACARONI SALAD

Steps:

• Dice ham into 1/2-inch cubes.
• Combine ham and cheese with macaroni, celery, onion and pickle.
• Mix mayonnaise and mustard; then stir into macaroni mixture, mixing well.
• Chill well until ready to serve, several hours for maximum flavor!
• Serve in a lettuce lined bowl, and garnish with fresh parsley, if desired.
• Tip: Elbow macaroni doubles in volume when cooked, so start with 1 cup dry macaroni to yield 2 cups needed for this recipe.

SMOKED MACARONI SALAD

Steps:

• In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well.
• In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed.
• Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with green onions before serving.

MACARONI/HAM PASTA SALAD

Steps:

• Arrange outside leaves of lettuce in a salad bowl. Shred inside leaves; toss with remaining ingredients. Chill before serving.

TURKEY MACARONI SALAD

Steps:

• In a large bowl mix all ingredients except the macaroni till well combined. Then toss in the macaroni. Chill for a couple hours to overnight.
• Season with salt if desired.
• Toss before serving.

MACARONI, PINEAPPLE, AND HAM SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
• Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.