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| Aunt Tony with Cousin Judy and Ron |
My Grandma Sadie and Aunt Tony have both passed on and I wish I had paid more attention in the kitchen. Let me interject here that there are only a few foods that I don't care for, raw cabbage and macaroni salad. I DO however, take exception to this fantastically creamy and easy to make salad. Cousin Judy gave me the recipe a few days ago and I made it for the first time for our 4th of July dinner. It was heavenly and brought back loads of beautiful memories spending time with cousins, aunts, uncles and my grandparents. The celery seed is really the key ingredient that pushes this recipe over the top!
I found that it was just as good for breakfast the next day and only got better sitting overnight in the fridge. The ingredients are so simple and are common in most pantries.
Here's what you need: That's it! So simple.
Because it's just Jim and I, I only used 1/2 a box of macaroni which still made enough to feed 6-8. Imagine using the entire 1 lb. box! That feeds 16-20 people.
8 oz. macaroni
1 to 1 1/2 cups REAL mayo (don't use salad dressing)
4 boiled eggs, chopped
1 4 oz. jar diced pimentos
1 TBSP celery seed
salt and pepper to taste
cream or half & half (maybe....if it is not moist enough---I didn't have to use it)
Paprika (optional) to lightly dust the top
Boil macaroni in salted water for 8-10 minutes.
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| Boil in salted water 8-10 min. |
Drain in a colander and rinse under cold water. Allow the macaroni to cool. I don't know why but Judy said this makes a big difference so I did it.
Add chopped eggs, pimentos, celery seed and mayo. Mix together. It should be creamy. Add salt and pepper to taste. If needed, add a teaspoon or so of cream to make moist. Pour into a pretty dish and top with a light shake of paprika to give color.
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| Yes, this an old fashioned vintage Pyrex dish! |
