"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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This recipe for LORINDA WRIGHT'S MACARONI SALAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, January 26, 2009


8 oz pkg shell macaroni - cooked
onion to taste
3 hard boiled eggs
1/2 c diced celery
1 carrot - grated
3/4 c sugar
3/4 c water
2 Tbsp flour
1 tsp salt
1/4 c vinegar
dash of pepper
yellow mustard
1/2 c mayonnaise

Boil sugar, water, flour, salt, vinegar and pepper until thick. Take off stove and add enough yellow mustard to make a creamy color. After cooled, beat in 1/2 cup mayonnaise or Miracle Whip©. Mix everything together and refrigerate. This also makes a great potato salad dressing mixture, also.




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