28 de mayo de 2017

Aunt Hattie's Garden Macaroni Salad RECIPE FOR TODAY

Aunt Hattie's Garden Macaroni Salad
1 C. salad macaroni (I used small shells for mine)
1/2 C. cucumber, diced
1/2 C. celery, diced
1/2 C. yellow bell pepper, diced
1/2 C. orange bell pepper, diced
2 green onions, chopped
2 large button mushrooms, stem removed and diced
1 tomato, seeded and chopped
1 boiled egg, peeled and chopped
1/4 C. mayo
1 tsp. yellow mustard
1/4 tsp. salt
1/4 tsp. pepper
pinch of sugar
Bring a pot of water to a boil and add in the cup of macaroni, cook until tender and drain. Run a little cold water over the pasta to stop the cooking process and drain again. Add the macaroni to a large bowl and combine the next 8 ingredients with the macaroni. Whisk together the mayo, mustard, salt, pepper and sugar. Pour over the salad and stir to combine well. Place in the fridge for at least an hour before serving.
Courtesy of (with Permission)https://www.facebook.com/JanetsAppalachianKitchen/?fref=ts

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