Salad recipes, 3/11/02 |

Salad recipes, 3/11/02

Macaroni Salad

6 oz. shell macaroni

1/3 c. mayonnaise

1 t. Worcerstershire sauce

1 t. mustard

Pinch of salt

Dash of pepper

1/2 c. chopped celery

2 Tbsp. onion, minced

1/4 c. sweet pickle, chopped

1 c. cooked ham, cubed

Cook macaroni in salted water; drain.

Add mayonnaise, Worcestershire sauce, mustard, salt and pepper to hot macaroni. Mix thoroughly.

Add celery, onion, sweet pickle and ham.

Serve warm or chilled.

Yield 6 servings.

Lois Dilky • Big Springs, Neb.

Seashell Salad

4 oz. small shell macaroni

1/3 c. plain low-fat yogurt

2 t. lemon juice

2 t. olive oil

1/2 t. dried dill weed

1/8 t. garlic powder

1 c. frozen peas, thawed

1/2 c. cauliflower florets, thinly sliced

1/4 c. celery

1/4 c. shredded carrot

Lettuce leaves

Cook macaroni in water; drain. Rinse with cold water and drain again. Cover and chill.

Combine yogurt, lemon juice, olive oil, dill weed, garlic powder, stirring with wire whisk. Salt and pepper to taste. Cover and chill.

Combine peas, cauliflower, celery and carrot; toss gently. Add reserved macaroni and yogurt mixture; toss gently.

Cover and chill. Serve on lettuce- lined salad plates.

Yield: 8 servings

Ethel Williams • Roanoke, Va.

Delectable Pasta Salad

1 c. pasta (small shells, large shells or bowties)

2 or 3 eggs , hard-boiled

1/2 c. Miracle Whip

1/4 c. milk

1 Tbsp. mustard

Build your own special salad by adding any of the following OPTIONAL items:

Onion, chopped ( I prefer green onions and include part of stems)

Dill pickle, finely sliced

Sweet pickle, finely sliced

Celery, finely chopped

Green or red pepper, finely chopped

Black olives, sliced

Green pimiento-stuffed olives, sliced

Cheese of choice, cubed

Sargento 4-cheese country

casserole cheese blend

Cook pasta of choice in salted boiling water; drain well; cool.

Mix pasta, chopped hard boiled eggs, and add as many of the optional items as you wish. (Be sure to add plenty of your favorite cubed cheese; it is the secret to good pasta salad!)

Mix Miracle Whip, milk and mustard to make dressing. (If it seems too thick, add a little more milk.) Toss gently with other ingredients.

Chill at least 1 hour to blend flavors. Sprinkle with paprika if desired.

Martha Strohman • Fort Collins, Colo.

Special Macaroni Salad

8 oz. elbow macaroni

1 c. mayonnaise

1/2 c. chopped sweet pickles

1/4 c. celery, chopped

1 (7-oz.) can tuna, drained

2 Tbsp. onion, chopped

1/4 c. pimiento olives, chopped

1 Tbsp. mustard

Cook macaroni. Drain; rinse in cold water. Chill.

Combine macaroni with other ingredients; toss gently.

Chill and serve.

Lois Dilky • Big Springs, Neb.

Lumaconi Salad

3/4 lbs. lumaconi (Large shell pasta)

1 green pepper, chopped

3 carrots, chopped

1/2 lb. fresh mushrooms,


Small onion, chopped

Tomato, chopped

4 oz. sour cream

1/2 c. mayonnaise

1 t. garlic salt

Grated Parmesan cheese

Cook macaroni in salted water with 2 Tbsp. butter added to water. Drain macaroni.

Toss with chopped vegetables. (You may add chopped black or pimiento olives if you wish.)


Mix sour cream, mayonnaise, garlic salt, curry powder. Sprinkle in Parmesan Cheese and mix thoroughly.

Yield: 4 generous servings

Ethel Williams • Roanoke, Va.


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