Tuesday, August 7, 2012

Aunt Mary Margaret's Macaroni Salad

Aunt Mary Margaret's Macaroni Salad

   I was taught to make this by my great-aunt Mary Margaret Groah.
It is a favorite of my daughter's and I taught her to make it on Thursday.
She was not too sure about tackling that cooked egg dressing, but it isn't that hard. We messed up and used Jumbo elbow macaroni instead of regular, but it still tasted fine.
She remarked about how much sugar was in it. I said this is a Cash family recipe and "them damned Cash's puts sugar in everthang" according to Grandma Edna.
Serves enough to feed Coxey's Army. 
1 full box regular sized elbow macaroni

1 red pepper diced

1yellow pepper diced

1/4 vidalia onion finely minced

1 large tomato diced

3 stalks celery finely sliced into C's

2 eggs

1/2 cup sugar

1/4 cup vinegar--guess cause I don't measure

Mayonnaise-I don't measure

Mustard-I don't measure

1 tsp celery seed



Marzetti Slaw Dressing--I don't measure

 Bring lightly salted water to boil in large kettle

Add full box of macaroni noodles and stir to prevent sticking

Boil until tender using care not to overcook

Drain water off in colander and rinse pasta immediately in COLD running water

Allow to drain completely.

Soon as pasta can be handled use clean hands to stir and loosen noodles gently or gently shake colander.

Place in large bowl

Add diced veggies

*Mary Margaret's Cooked Egg Dressing*

In small sauce pan add 2 eggs, 1/2 cup sugar and vinegar to taste

Bring to a boil stirring constantly

Cook until thick and lemony yellow.

Add mayonnaise, mustard and marzetti dressing (optional) to taste

Add salt and pepper to taste

Stir in celery seed (optional)

Stir mixture well and chill for several hours before serving.

Reserve any extra dressing to add to salad later if needed. The pasta will soak up some of it.

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