Salmon Macaroni Slaw Food

CREAMY SALMON MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse w/ cold water until cooled. Drain again.
• Place cooled drain macaroni in a large mixing bowl and add all remaining ingredients.
• Stir well to evenly mix.
• Chill about 2 hours before serving.

MACARONI COLESLAW

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts., In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

SALMON-MACARONI CASSEROLE

Steps:

• Cook the macaroni according to the package directions. Drain well, and set aside.
• Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Add salt, garlic salt, and pepper, stirring well.
• Combine the sauce, reserved macaroni, cheeses, salmon, and eggs in a large bowl; stir well. Spoon the mixture into a greased 11 x 7 x1 1/2 inch baking dish. Combine soft breadcrumbs (just put bread in a food processor to make these) and 2 tablespoons melted butter; Stir well. Sprinkle the breadcrumb mixture evenly over the casserole. Bake at 350 degrees for 1 hour or until set.

MARGIE'S SALMON MACARONI SALAD

Steps:

• In a large bowl combine salmon, green pepper, green onion, mayonnaise (or Miracle Whip), Worcestershire sauce, lemon pepper and lemon juice.
• Mix together.
• Add hot cooked macaroni and toss together.
• Salad can be served at once or refrigerated and served cold.

SALMON MACARONI SALAD

Steps:

• In large bowl, combine all ingredients. Mix well. Cover, chill thoroughly. Stir before serving.

SALMON MAC AND CHEESE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
• Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
• Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
• Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
• Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.