Macaroni Salad With Easy Kabobs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From a July 1961 insert entitled Good Housekeeping's recipes for summer living...when your dining room is all outdoors Ingredients:
3 quarts boiling water |
1 tablespoon salt |
8 ounces elbow macaroni |
10 ounces frozen peas, cooked, drained |
1 cup diagonally sliced celery |
1 cup snipped scallion |
1 teaspoon horseradish |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup mayonnaise |
20 pieces bologna (1-inch cubes) |
20 pieces green peppers (1-inch squares) |
10 stuffed olives |
3/4 cup french dressing |
10 wooden skewers (4 1/2-inch) |
Directions:
1. EARLY ON THE DAY.
2. 1. To rapidly boiling water add 1 tbs salt. Gradually add macaroni so that water continues to boil; cook, uncovered, stirring occasionally, until just tender. Drain, rinse in cold water, drain again.
3. 2. In large bowl, combine macaroni, peas, celery, scallions, horse-radish, 1 tsp salt, pepper and mayonnaise; refrigerate.
4. 3. In another large bowl, combine Bologna cubes, green-pepper squares, stuffed olives and French dressing. Refrigerate, stirring occasionally.
5. JUST BEFORE TERRACE SUPPER.
6. 1. Pour off and reserve French dressing from Bologna-and-stuffed-olive mixture; thoroughly toss most or all of this dressing with the macaroni mixture; turn into large salad bowl.
7. 2. On each wooden skewer, alternate Bologna cubes and green-pepper squares, topping them with a stuffed olive. Then press each of these kabobs, spoke fashion, into top of macaroni salad.
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