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Macaroni Salad
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Recipe Information
Virginia Hood

  • 1-1/2 cups (350 ml) macaroni
  • 6 cups (1425 ml) water
  • 1 tsp (5 ml) salt
  • 3 hard cooked eggs (sliced)
  • 1/4 cup (60 ml) diced green pepper
  • 1/2 cup (125 ml) canned peas (drained
  • 1/4 cup (60 ml) grated carrots
  • 1 cup (225 ml) diced onions
  • 1/2 cup (125 ml) diced celery
  • 1 tsp (5 ml) sugar
  • 1 tbsp (15 ml) milk
  • 1 tbsp (15 ml) prepared mustard
  • 2 tbsp (30 ml) vinegar
  • 1 tsp (5 ml) salt
  • 2 tbsp (30 ml) sweet pickle relish
  • 1/3 cup (80 ml) mayonnaise
  • 1/8 tsp (1 ml) pepper
  • paprika
  • Cook macaroni in boiling water with salt, drain.
  • Add remaining ingredients, sprinkle with paprika.
  • All my family loves this, is easy to make and great with barbecue

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