Friday, March 6, 2009

Macaroni Salad

1 cup elbow macaroni
12 oz. chopped ham
1 cup cubed cheddar cheese
1/2 cup biased-cut celery slices
1/3 cup chopped green peppers
1/4 cup sliced green onions
2 tablespoons chopped pimento
1/4 cup chopped dill pickles

Mix mayonnaise and canned milk to nice consistency. Add salt, and pepper, and celery salt to taste. Pour over salad and stir all together.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 73)

No comments: