"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Jeaneen Waddell's Macaroni Salad Recipe

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This recipe for Jeaneen Waddell's Macaroni Salad, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Linda Taylor
Category:
Category:
Ingredients:  
Ingredients:  
1 box seashell macaroni
2 c. celery, chopped
4 hard-boiled eggs
4 oz. American cheese, chopped
1 small onion, finely chopped
2 T. sugar
2 T. vinegar
1/4 c. mustard
Directions:
Directions:
Cook macaroni, drain, and add other dry ingredients. Mix the sugar, vinegar, and mustard mixture and add to the macaroni mixture. Place in refrigerator and when ready to serve add the dressing to the amount to be served. This makes a large recipe and may be kept in the refrigerator several days if you don't add the salad dressing until serving.

Dressing:
1/2 c. sugar
2/3 c. salad oil
1 tsp. dry mustard
1/3 c. vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. grated onion or onion juice
Mix the sugar, mustard, salt, onion and celery seed. Add oil and vinegar slowly and beat with an electric mixer on low for 15 minutes. Yes, it takes 15 minutes. This may sound like a lot of trouble but you'll find it is worth it. Very good macaroni salad.

 

 

 

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