 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This salad is a complete meal, or it can be served as a side dish. When I was young, this was the only salad dressing my mother ever made. Ingredients:
6 eggs, beaten |
1/3 cup sugar |
1/3 cup cider vinegar |
1 teaspoon salt |
4 cups cooked elbow macaroni |
3 hard-cooked eggs, chopped |
1-1/4 cups cubed fully cooked ham |
1 cup (4 ounces) cubed process cheese (velveeta) |
2 celery ribs, thinly sliced |
1 medium onion, chopped |
3/4 cup sweet pickle relish |
3/4 cup sliced pimiento-stuffed olives |
1/3 cup mayonnaise |
Directions:
1. In a saucepan, combine the eggs, sugar, vinegar and salt; cook and stir over low heat for 10 minutes or until mixture is thickened and a thermometer reads 160°. Cool completely, stirring several times.
2. In a bowl, combine the macaroni, hard-cooked eggs, ham, cheese, celery, onion, pickle relish and olives. Stir mayonnaise into cooled egg mixture; pour over macaroni mixture. Stir to coat. Cover and refrigerate for at least 2 hours. Yield: 6-8 servings.
|
|