"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
8 oz uncooked shell macaroni 3 oz blue cheese 4 c seedless red grapes crumbled 1/2 c chopped gr. onions 3 T lemon juice 1 med. clove garlic minced 1c mayonaise 1/2 c toasted walnut or salt & pepper pecan halves to taste
1. Cook macaroni and drain. While hot, add grapes, onion, cheese, salt pepper and garlic. Stir until cheese is melted. 2. Combine lemon juice and mayo and stir into macaroni. Refrigerate in covered container for several hours or overnight. 3. Toss before serving and then add nuts.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.