Week 31 - Macaroni Salad

 Macaroni Salad

Week 31 of 52

Salad #5

This macaroni salad recipe comes from "Cheese and Ways to Serve It". Published in 1931 by the Kraft-Phenix Cheese Corporation of Chicago. The copy I have belonged to a lady named Thelma Clark. This cute, tiny cookbook has a number of things I like. One, it is really old, literally. It is 89 years old. It's artwork reflects the dress of the early 1930s. It has pictures of products from the Kraft-Phenix Cheese line. And I also like the font it is printed in.  I liked this macaroni salad and even better, after it had chilled overnight. It's pretty perfect for a hot Summer day. There is no added salt or seasoning, so season to taste with your favorite seasoning, if you like. I thought it was nice though without any added seasoning. Use less or more of the celery or green pepper if you like. Make this and enjoy! 

Ingredients:

2 cups cooked macaroni

1 cup chopped celery (I used two stalks)

1 green pepper, chopped

2 pimentos, choppped (I used 1 tablespoon from a jar of diced pimentoes)

6 sweet pickles, chopped (I used 1 tablespoon of sweet relish)

1 cup grated Kraft cheese (The original says you could use Velveeta and I'm sure you could, but that's not for me. I used 1 cup finely shredded Monterrey-Jack cheese)

Kraft Kitchen Fresh Mayonnaise or French Dressing (I used 1 cup mayonnaise)

Directions:

Boil macaroni to desired 'doneness'. While your macaroni is cooking, wash and chop your veggies.  Add each veggie ingredient to a large bowl. Add in your mayonnaise. Stir completely, so that all ingredients are coated with mayonnaise. Drain and rinse your cooked macaroni with cold water. Drain again, making sure to completely drain excess water.  Serve immediately, or chill for two or more hours.  The original recipe says you can serve this salad over lettuce, so feel free to do that. 

Green Pepper, Celery, Pimento, Sweet Pickle Relish

Celery, Green Pepper, Pimento, Sweet Pickle Relish, Cheese

Macaroni Salad