I am going to jump in here with Julie's idea of 'recipe of the week', and add this salad for our selection this week. Tuesday night we hosted a barbecue at our house for our Bible Study Group. One lady brought a delicious macaroni salad. The title of the recipe was 'Mom's Best Macaroni Salad', and it really was the best I've ever had. She told me she got the recipe from 'allrecipes.com', so I borrowed the photo from them, and the recipe I printed off to keep for myself. Here it is, and it's worth the chopping work!
Mom's Best Macaroni Salad
Prep Time: 30 Minutes Servings: 16
16 oz. uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery, chopped fine
2 cups mayonnaise
1 (14 oz) can sweetened condensed milk
1/2 cup white vinegar
salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, vinegar, salt and pepper. Add the macaroni, toss gently, then cover and refrigerate for at least 8 hours. A good way to do this, is to make it up a day ahead of time, and stir occasionally to blend the flavors. The macaroni absorbs some of the liquid.
This salad has such a sweet, creamy taste and texture...yum. Try it out for your next potluck!