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Lehighton Macaroni Salad Recipe

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This recipe for Lehighton Macaroni Salad, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Rambo (Martha's Lineage)
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 cup of sugar
cup of vinegar
cup of water
3 tablespoons of mayonnaise
1 teaspoon of salt
2 tablespoons of butter
1 12 oz. can of evaporated milk
1 green pepper
3 carrots
2 small onions
1 box of Creamettes or any other elbow noodles.

Directions:
Directions:
Boil noodles and drain. Grind up the carrots, onion, and green pepper in food grinder or food processor. Mix into the noodles. Mix in a bowl two beaten eggs, the sugar, the vinegar, a quarter cup of water, and one teaspoon of salt. In a frying pan melt the butter and then add the ingredients from the bowl. Stir and bring to a boil. Remove from the burner and let it cool for about 10 minutes and then stir in the evaporated milk. Stir and mix in three heaping tablespoons of mayonnaise. Stir in the sauce with the noodles and ground up vegetables.

This can be served as a hot side dish, but I prefer it chilled and served with hot dogs, hamburgers, or grilled chicken.

Personal Notes:
Personal Notes:
When she was a young married woman, my mother, Martha Schantz Rambo, was given this recipe by her good friend, Betty Hallman. Betty was given this recipe by her mother who lived in Lehighton. Hence the name, Lehighton Macaroni Salad. Everyone makes macaroni salad, but this one is different because it uses a cooked sauce.

 

 

 

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