Post by chief_cook2 on Dec 29, 2002 17:16:07 GMT -6
Serves 100
6 gal. water
1/3 C. salt
5 lb. 4 oz elbow macaroni
3 lb. mayonnaise or salad dressing
1 lb. shredded carrots
1 lb. chopped celery
8 oz. chopped fresh onions
8 oz. undrained sweet pickle relish
2 T. black or white pepper
2 T. dry mustard
2 tsp. salt
1 T. paprika
Heat water to rolling boil. Add salt. Slowly add macaroni. Stir constantly, until water boils again. Cook for 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Add mayonnaise or salad dressing. Mix. Add carrots, celery, onions, pickle relish and seasonings. Toss lightly. Garnish with paprika. Cover. Refrigerate until ready to serve.
Serve portions with a 1/2 cup scoop.
6 gal. water
1/3 C. salt
5 lb. 4 oz elbow macaroni
3 lb. mayonnaise or salad dressing
1 lb. shredded carrots
1 lb. chopped celery
8 oz. chopped fresh onions
8 oz. undrained sweet pickle relish
2 T. black or white pepper
2 T. dry mustard
2 tsp. salt
1 T. paprika
Heat water to rolling boil. Add salt. Slowly add macaroni. Stir constantly, until water boils again. Cook for 10-12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well. Add mayonnaise or salad dressing. Mix. Add carrots, celery, onions, pickle relish and seasonings. Toss lightly. Garnish with paprika. Cover. Refrigerate until ready to serve.
Serve portions with a 1/2 cup scoop.