How Old Fashion Macaroni Salad

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I love the recipes of old-fashioned as I like to go back to basics sometimes. Here are some recipes for old fashion macaroni salads that are very good. These are the days when we never heard of "noodle." We had good old-fashioned macaroni salad. It 's still worth today. The first recipe below is what I can AF macaroni salad. The AF stands for Air Force U.S. Air Force. When I got married in the '60s during the Vietnam War, my husband was in the Air Force. Money was tight, and we got to eat, and I learned to cook with a very small grocery budget. In fact, all my friends husband very jealous of him. You see, I do not like the steak so that it could have been a once in a while even on a tight budget. This salad recipe was given days to me during this tight budget. It 's still a good recipe for those on a tight budget during our economic crisis.

AF MACARONI> Salad

I call it my recipe macaroni salad Air Force since 1960, to me recipe from a lady who was working in a restaurant in New Mexico, when I arrived there as a young bride in Air Force

2 cups cooked macaroni
1 / 2 cup diced Cheddar cheese
1 / 3 cup diced green pepper
3 tablespoons finely chopped onion
1 / 2 cup mayonnaise or salad dressing
1 / 4 cup chopped mustard (or sweet taste of cucumber)
1 / 4 teaspoonSalt

Mix all ingredients together. Cover and chill in refrigerator for at least a couple of hours before serving.

CLASSIC MAYO macaroni salad

1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1 / 4 teaspoon pepper
8 oz macaroni, cooked, drained
1 cup celery, sliced
1 cup chopped green bell pepper
1 / 4 cup chopped onion

In a large bowl, combine the mayonnaise, vinegar, preparedMustard, sugar, salt and pepper, stirring with a whisk. Stir in the macaroni bell pepper and onion. Mix well. Cover bowl and refrigerate until serving.

Have fun!

How to Make Old Fashion Macaroni Salads

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I love old fashion recipes as I really enjoy going back to the basics sometimes. Here are some recipes for old fashion macaroni salads that are very good. These are from the days when we never heard of "pasta salad". We had good old fashion macaroni salad. It is still worth having today. The first recipe below is what I can AF Macaroni Salad. The AF stands for Air Force as in the United States Air Force. When I married back in the 60s, during the Viet Nam War, my husband was in the Air Force. Money was tight and we learned to eat, and I learned to cook, on a very small grocery budget. In fact, all my husband's friends were very envious of him. You see, I don't like steak so he was able to have one once in awhile even on a tight budget. This salad recipe was given to me during those tight budget days. It is still a good recipe for those on tight budgets during our current economic downturn.

AF MACARONI SALAD

I call this recipe my Air Force Macaroni Salad since the recipe was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force bride in the 1960s.

2 cups cooked macaroni
1/2 cup diced cheddar cheese
1/3 cup diced green bell pepper
3 tbsps finely chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup chopped sweet pickle (or sweet pickle relish)
1/4 tsp salt

Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.

CLASSIC MAYO MACARONI SALAD

1 cup mayonnaise
2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard,sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Enjoy!

Pasta Salad Recipe - Are You Tired of Rice and Potatoes?

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Every cook seeks to add some variety to the side dish menu. So often potatoes and rice are the traditional sides appearing on the dinner plate. Why not serve up some delicious tasty pasta salad? This recipe is very easy, and you can alter it to incorporate ingredients you have on hand.

This dish is best served warm, but don't toss the leftovers. They are also good cold, or you can do a quick warm in the microwave. Don't warm too long, though, because you don't want to "cook" the mayonnaise. You can mix up different pastas, using some colored rotini for some flair.

I often mix together traditional "white" enriched pasta along with some whole grain or spinach varieties. My family will eat spinach and whole wheat pasta if it is not the only pasta in the dish, so just toss some of those along with the regular pasta, adjusting the ratios as desired.

This recipe is very flexible, allowing you to utilize leftovers and food you have on hand. Summer garden vegetables work great in this recipe. If you don't have the exact ingredients listed, feel free to substitute items you do have, using your culinary creativity.

Eight ounces of pasta makes about 4-6 side dish servings. You can increase or decrease quantities as needed.

Ingredients:

* 8 ounces of pasta (mix different pastas together such as elbow macaroni, piccolini, and colorful rotini)
* Red and/or yellow bell pepper
* Green onions
* Celery
* Black Olives
* Bacon (4-5 slices per 8 ounces pasta)
* Salt, Pepper, Italian Seasoning
* Mayonnaise
* Freshly grated Parmesan Cheese

Directions:

1. Cook bacon and set aside to drain.
2. Dice all of the vegetables into small dice. Total of all vegetables is 1 cup per 8 ounces of pasta, no need to get too exact here.
3. Assemble the vegetables on a plate, sprinkle with Italian Seasoning (be generous), salt and pepper, and set aside. If you want to spice things up a little, add some crushed red pepper flakes.
4. This pasta dish is best served warm, so finish other dinner preparations.
5. About 15 minutes before dinner, cook pasta according to directions.
6. Drain pasta, DO NOT RINSE.
7. Add vegetables and crumbled bacon to pasta.
8. Add mayonnaise to pasta and stir, use about 1/2 cup per 8 ounces of pasta, or according to taste.
9. Stir gently with rubber spatula.
10. Add grated Parmesan Cheese to top and pepper again (fresh ground black pepper is best).
11. Serve immediately (again, best served WARM).

Be creative and add other ingredients you have on hand. You can add leftover meat, green olives, or small cheddar cheese squares. If you are a gardener, this is a great way to utilize your vegetable bounty. Hot peppers, yellow squash, zucchini, tomatoes, snow or English peas, and eggplant are delicious in this salad.

Old Fashion Chicken Recipes - chicken breast roast chicken and macaroni pie and Miz Rowena

Chicken has a family and a favorite chef waiting since our early days. It is sometimes very difficult to improve with the old way of my grandmother's recipes. Here are two chicken recipes from my vintage recipe collection. Roasted chicken breast is a plate of chicken rice. Add a salad or a side dish of vegetables and have a meal. This dish goes together quickly and bake for 2 hours. Put in oven and forget about dinner until just a few minutes before it happens. Casserole Miz Rowena'sis an ideal way for diabetics to enjoy macaroni and cheese.

OVEN chicken breasts

8 chicken breasts
Salt
Pepper
1 can of cream of celery
1 can cream of mushroom soup
1 1 / 4 cups milk
2 cups instant rice
1 / 2 envelope dry onion soup mix

Preheat oven to 325 degrees.

Place chicken, skin-side in a greased oblong baking dish. Season with salt and pepper. In a medium bowl, whisk together both soups, milkand rice. The mixture over the chicken. Sprinkle dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours.

MIZ Rowena's MACARONI CHICKEN & Casserole
This recipe is an old newspaper clipping Southern Indiana.

2 to 3 cups diced chicken (or turkey), which has been boiled
2 cups, including elbow macaroni
1 can chicken broth, undiluted
1 can cream of mushroom soup, undiluted
2 cups milk
1 / 2 poundVelveeta cheese, cubed
1st / 2 cup diced onion
4 boiled eggs, optional

Mix all ingredients together in a large bowl with a lid. Cover and refrigerate overnight or at least a half day. Remove from refrigerator 30 minutes before the cooking time. A little 'grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in preheated oven at 350 degrees for 1 hour.

Note: modern day advantage: You can melt the cheese in milk in the microwave before mixing theIngredients.

Enjoy!