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MACARONI SALAD
Yield: 12 servings
3 cups uncooked elbow macaroni
1 TBL oil
1
⁄2 cup onions
1 cup celery
1
⁄2 cup green pepper
3 hard-boiled eggs
1
⁄2 cup carrots
1
1
⁄3 cups sugar
1
⁄2 cup vinegar
2 eggs
1
1
⁄2 tsp salt
1 cup salad dressing
1
1
⁄2 tsp prepared mustard
1-5
1
⁄3 oz can evaporated milk
Cook macaroni, drain and stir in oil. Using the chopping bl a d e, chop onions,
c e l e r y, green pepper and eggs on Speed 2 until chopped. Using the coarse
gra t i n g disk, grate carrots. Add to macaroni.
To make dressing, combine sugar, vinegar, eggs, and salt. Bring to a boil over
medium heat, stirring frequently. Cool and stir in rest of dressing ingr e d i e n t s.
Pour over macaroni, refri g e rate seve ra l hours.
Dressing
SQUASH CASSEROLE
Yield: 6 servings
1 onion
3 carrots
6 cups unpeeled zucchini or
yellow squash
1 can cream of chicken soup
1 cup sour cream
6 oz stuffing mix
(chicken or herb)
1
⁄2 cup butter, melted
Temperature: 350°F/177°C Time: 25-30 minutes
Using the chopping bl a d e, coarsely chop onions. Using the coarse grating disk,
grate carrots. Remove carrots and onions from bowl and set aside. Using the
coarse slicing disc, slice squash.
Boil vegetables for 5 minutes. Drain and set aside. Combine soup and sour cream.
Stir into vegetables. Combine stuffing mix with melted butter and spread half on
the bottom of a 9x13-inch greased pan. Spoon vegetable mixture on top and
sprinkle with remaining stuffing mix. Bake as directed.