Oh pshaw, on Sat 11 Nov 2006 10:02:42p, cybercat meant to say...

> I just got a craving.
>
> YES it is crap food! But I want it.
>
> What I have in mind is the kind with a mayo-thinned-with-vinegar dressing
> and bits of shredded cheddar. And little crunchy bits of ... what?
Celery?
> Sweet onion? It seems onion would be too strong.
>
> Anyway, I have never made it, and I want to make some tomorrow.
>
> Anyone have a good recipe?

I don't really use a recipe, but for the dressing I generally use about 2
parts mayo to 1 part sour cream and a teaspoon or so of mustard. In the
macaroni I put some or all of the following, whatever I have on hand or on
a whim... celery, celery seed, finely chopped scallion (much milder than
onion), diced seeded cucumber, shredded carrot, finely chopped stuff
olives, green pepper, choped pickle or relish, fresh dill weed, salt,
pepper... probably other things if I spot them in the fridge.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

I just got a craving.

YES it is crap food! But I want it.

What I have in mind is the kind with a mayo-thinned-with-vinegar dressing
and bits of shredded cheddar. And little crunchy bits of ... what? Celery?
Sweet onion? It seems onion would be too strong.

Anyway, I have never made it, and I want to make some tomorrow.

Anyone have a good recipe?

Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to say...

> Don't forget the boiled eggs. (diced)
>

That's one thing you wn't find in mine. Can't stand boiled eggs in macaroni
or potato salad.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

Don't forget the boiled eggs. (diced)

--
Vikki in WA State


"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Sat 11 Nov 2006 10:02:42p, cybercat meant to say...
>
> > I just got a craving.
> >
> > YES it is crap food! But I want it.
> >
> > What I have in mind is the kind with a mayo-thinned-with-vinegar
dressing
> > and bits of shredded cheddar. And little crunchy bits of ... what?
> Celery?
> > Sweet onion? It seems onion would be too strong.
> >
> > Anyway, I have never made it, and I want to make some tomorrow.
> >
> > Anyone have a good recipe?
>
> I don't really use a recipe, but for the dressing I generally use about 2
> parts mayo to 1 part sour cream and a teaspoon or so of mustard. In the
> macaroni I put some or all of the following, whatever I have on hand or on
> a whim... celery, celery seed, finely chopped scallion (much milder than
> onion), diced seeded cucumber, shredded carrot, finely chopped stuff
> olives, green pepper, choped pickle or relish, fresh dill weed, salt,
> pepper... probably other things if I spot them in the fridge.
>
> --
> Wayne Boatwright
> __________________________________________________
>
> Keep emotionally active. Cater to your favorite
> neurosis.
>

cybercat wrote:
> I just got a craving.
>
> YES it is crap food! But I want it.
>
> What I have in mind is the kind with a mayo-thinned-with-vinegar dressing
> and bits of shredded cheddar. And little crunchy bits of ... what? Celery?
> Sweet onion? It seems onion would be too strong.
>
> Anyway, I have never made it, and I want to make some tomorrow.
>
> Anyone have a good recipe?

Yes. I recommend you sprinkle yer salad liberally with rat poison
pellets. Bon apetit!

On 12 Nov 2006 07:11:56 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to say...
>
>> Don't forget the boiled eggs. (diced)
>>
>
>That's one thing you wn't find in mine. Can't stand boiled eggs in macaroni
>or potato salad.

Macaroni salad - no way, but potato salad wouldn't be potato salad
without eggs.

--
See return address to reply by email

cybercat wrote:
> I just got a craving.
>
> YES it is crap food! But I want it.
>
> What I have in mind is the kind with a mayo-thinned-with-vinegar dressing
> and bits of shredded cheddar. And little crunchy bits of ... what? Celery?
> Sweet onion? It seems onion would be too strong.
>
> Anyway, I have never made it, and I want to make some tomorrow.
>
> Anyone have a good recipe?

I use Miracle Whip. Yah - I know.

Celery, carrots (shredded), a tad of green onion and red or green bell
pepper. I use no cheese.

YUM!!

-L.

Wayne Boatwright wrote:
> Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to say...
>
> > Don't forget the boiled eggs. (diced)
> >
>
> That's one thing you wn't find in mine. Can't stand boiled eggs in macaroni
> or potato salad.

I am soooo with you. If I want egg salad, I'll make egg salad.

-L.

Wayne Boatwright said...

> Oh pshaw, on Sat 11 Nov 2006 10:02:42p, cybercat meant to say...
>
>> I just got a craving.
>>
>> YES it is crap food! But I want it.
>>
>> What I have in mind is the kind with a mayo-thinned-with-vinegar
>> dressing and bits of shredded cheddar. And little crunchy bits of ...
>> what?
> Celery?
>> Sweet onion? It seems onion would be too strong.
>>
>> Anyway, I have never made it, and I want to make some tomorrow.
>>
>> Anyone have a good recipe?
>
> I don't really use a recipe, but for the dressing I generally use
> about 2 parts mayo to 1 part sour cream and a teaspoon or so of
> mustard. In the macaroni I put some or all of the following, whatever
> I have on hand or on a whim... celery, celery seed, finely chopped
> scallion (much milder than onion), diced seeded cucumber, shredded
> carrot, finely chopped stuff olives, green pepper, choped pickle or
> relish, fresh dill weed, salt, pepper... probably other things if I
> spot them in the fridge.


LET'S ALL GO TO WAYNE'S HOUSE,
LET'S ALL GO TO WAYNE'S HOUSE.
LET'S ALL GO TO WAYNE'S HOUSE,
AND HAVE OUR SELVES SOME MACARONI SALAD AND WAFFLES.
....WITH CHEESE AND MAPLE SYRUP!!!

Andy
Just hungry at the moment

Old-Fashioned Macaroni Salad

4 Cups Cooked Elbow Macaroni
1 1/2 cups sliced celery
1/2 cup cut-up scallions
1/4 cup sliced radishes
2 Tblsp. snipped parsley
1 cup mayo
2 Tblsp. vinegar
2 tsp. mustard
1/2 tsp. celery seeds
1 1/2 - 2 tsp. salt
1/8 tsp. fresh ground black pepper

Combine ingrediaents; refrigerate. Garnish with sliced hard-boiled
eggs and sprinkle with paprika, for decoration.

This is exceptional!!

@@@@@ Now You're Cooking! Export Format

Carla's Macaroni Salad

pasta, salads

1 16 oz macaroni cooked
1 pint mayonnaise
1 can eagle condensed milk
1 cup vinegar
4 carrots, grated
1 onion, chopped
1 pepper, chopped

Mix all ingredients and chill overnight.

Yield: 6 servings


** Exported from Now You're Cooking! v5.73 **




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

cybercat wrote:
> I just got a craving.
>
> YES it is crap food! But I want it.
>
> What I have in mind is the kind with a mayo-thinned-with-vinegar
> dressing and bits of shredded cheddar. And little crunchy bits of ...
> what? Celery? Sweet onion? It seems onion would be too strong.
>
> Anyway, I have never made it, and I want to make some tomorrow.
>
> Anyone have a good recipe?

I was curious about the responses you were going to get from this topic.
It's been an interesting read, so far.

In Hawaii if you order "plate lunch" you get two scoops rice, macaroni salad
and whatever meat you decide; kalbi ribs, shoyu chicken, chicken katzu, etc.
In any case, macaroni salad is *always* there. Sometimes it's potato-mac
salad, but the mac is there every time.

Based upon all the responses I've read, Ward Abbott's "Carla's Macaroni
Salad" sounds pretty much like what you get in most restaurants in Hawaii.
Lots of mayo, slight tang, peppers, carrots... it's got to be the one.

Mac salad is an absolute staple in the islands.

http://starbulletin.com/1999/03/17/features/story1.html

kili
--
http://www.caringbridge.org/visit/kilikini

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
8.19...
> Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to say...
>
>> Don't forget the boiled eggs. (diced)
>>
>
> That's one thing you wn't find in mine. Can't stand boiled eggs in
> macaroni
> or potato salad.
>
> --
> Wayne Boatwright
I don't like hard cooked eggs in macaroni or potato salad either. I think
the dressing makes the whites hard or rubbery.
Janet

kilikini wrote:
> cybercat wrote:
> > I just got a craving.
> >
> > YES it is crap food! But I want it.
> >
> > What I have in mind is the kind with a mayo-thinned-with-vinegar
> > dressing and bits of shredded cheddar. And little crunchy bits of ...
> > what? Celery? Sweet onion? It seems onion would be too strong.
> >
> > Anyway, I have never made it, and I want to make some tomorrow.
> >
> > Anyone have a good recipe?
>
> I was curious about the responses you were going to get from this topic.
> It's been an interesting read, so far.
>
> In Hawaii if you order "plate lunch" you get two scoops rice, macaroni salad
> and whatever meat you decide; kalbi ribs, shoyu chicken, chicken katzu, etc.
> In any case, macaroni salad is *always* there. Sometimes it's potato-mac
> salad, but the mac is there every time.
>
> Based upon all the responses I've read, Ward Abbott's "Carla's Macaroni
> Salad" sounds pretty much like what you get in most restaurants in Hawaii.
> Lots of mayo, slight tang, peppers, carrots... it's got to be the one.
>
> Mac salad is an absolute staple in the islands.
>
> http://starbulletin.com/1999/03/17/features/story1.html

What, no diced Spam in your Hawaiian mac salad?

Here's one very similar to mine, only I don't care for the eggs in mac
salad... I do prefer the small shell pasta rather than elbows (shells
hold more dressing), and I do like tuna in mine but I also like a can
of those baby shrimp. And I like a goodly amount of finely minced
curly leaf parsley mixed in too... flat leaf doesn't work. I also
don't like the pasta cooked too soft as it will soften up in the fridge
as it absorbs the dressing... and over cooked pasta all clumps
together, I like mac salad so the pasta remeains individual.

http://lindseysluscious.blogspot.com...oni-salad.html

Sheldon

Oh pshaw, on Sun 12 Nov 2006 12:43:13a, meant to say...

> On 12 Nov 2006 07:11:56 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to
>>say...
>>
>>> Don't forget the boiled eggs. (diced)
>>>
>>
>>That's one thing you wn't find in mine. Can't stand boiled eggs in
>>macaroni or potato salad.
>
> Macaroni salad - no way, but potato salad wouldn't be potato salad
> without eggs.
>

I don't mind sliced hard boiled eggs used as a garnish for the potato
salad, but the egg whites become rubbery when mixed into the salad and
dressing.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

Oh pshaw, on Sun 12 Nov 2006 12:47:34a, -L. meant to say...

>
> Wayne Boatwright wrote:
>> Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to
>> say...
>>
>> > Don't forget the boiled eggs. (diced)
>> >
>>
>> That's one thing you wn't find in mine. Can't stand boiled eggs in
>> macaroni or potato salad.
>
> I am soooo with you. If I want egg salad, I'll make egg salad.
>
> -L.
>

Exactly!


--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

Oh pshaw, on Sun 12 Nov 2006 03:25:48a, Andy meant to say...

> Wayne Boatwright said...
>
>> Oh pshaw, on Sat 11 Nov 2006 10:02:42p, cybercat meant to say...
>>
>>> I just got a craving.
>>>
>>> YES it is crap food! But I want it.
>>>
>>> What I have in mind is the kind with a mayo-thinned-with-vinegar
>>> dressing and bits of shredded cheddar. And little crunchy bits of ...
>>> what? Celery? Sweet onion? It seems onion would be too strong.
>>>
>>> Anyway, I have never made it, and I want to make some tomorrow.
>>>
>>> Anyone have a good recipe?
>>
>> I don't really use a recipe, but for the dressing I generally use
>> about 2 parts mayo to 1 part sour cream and a teaspoon or so of
>> mustard. In the macaroni I put some or all of the following, whatever
>> I have on hand or on a whim... celery, celery seed, finely chopped
>> scallion (much milder than onion), diced seeded cucumber, shredded
>> carrot, finely chopped stuff olives, green pepper, choped pickle or
>> relish, fresh dill weed, salt, pepper... probably other things if I
>> spot them in the fridge.
>
>
> LET'S ALL GO TO WAYNE'S HOUSE,
> LET'S ALL GO TO WAYNE'S HOUSE.
> LET'S ALL GO TO WAYNE'S HOUSE,
> AND HAVE OUR SELVES SOME MACARONI SALAD AND WAFFLES.
> ...WITH CHEESE AND MAPLE SYRUP!!!
>
> Andy
> Just hungry at the moment

Come onna my house!

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

Oh pshaw, on Sun 12 Nov 2006 06:48:36a, Janet B. meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 8.19...
>> Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to
>> say...
>>
>>> Don't forget the boiled eggs. (diced)
>>>
>>
>> That's one thing you wn't find in mine. Can't stand boiled eggs in
>> macaroni or potato salad.
>>
>> --
>> Wayne Boatwright
> I don't like hard cooked eggs in macaroni or potato salad either. I
> think the dressing makes the whites hard or rubbery.
> Janet

Yes, that's the problem.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

In article >,
"cybercat" > wrote:

> I just got a craving.
>
> YES it is crap food! But I want it.

Huh? Crap food? Why is that?

> What I have in mind is the kind with a mayo-thinned-with-vinegar dressing
> and bits of shredded cheddar. And little crunchy bits of ... what? Celery?
> Sweet onion? It seems onion would be too strong.
>
> Anyway, I have never made it, and I want to make some tomorrow.
>
> Anyone have a good recipe?

I don't really use a recipe, and my macaroni salad turns out great. I
just take two cups of mayo and put it in a bowl, then I drizzle in a bit
of plain white vinegar, a few sprinkles of celery seed and dried dill.
Add some salt if you want, but I never do. Stir thoroughly and taste. If
the texture is right, you are done. Add this into a big bowl of boiled
and drained macaroni, along with one shredded carrot, a finely diced
white onion, and, some diced celery, then stir. Stir some more. Then
sprinkle the top with paprika and let it chill for a few hours. Add more
mayo mixture if you prefer. Works great and it couldn't be easier.

Now that I am careful about what I eat, I use Dreamfields wheat pasta
for this and low fat mayo. The result is great! I have made this recipe
for parties and it is always a big hit, even when I make it with healthy
ingredients.

In article >,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to say...
>
> > Don't forget the boiled eggs. (diced)
> >
>
> That's one thing you wn't find in mine. Can't stand boiled eggs in macaroni
> or potato salad.

I agree. As is the case with most types of dishes, everyone has his or
her own unique twist to it. Macaroni salad is one of those dishes where
you just make it the way you want; there's no "official" recipe. I just
like my macaroni salad simple, without a lot of stuff in it.

"Sheldon" > wrote in message
oups.com...
>
> kilikini wrote:
> > cybercat wrote:

> >
> > Mac salad is an absolute staple in the islands.
> >
> > http://starbulletin.com/1999/03/17/features/story1.html
>
> What, no diced Spam in your Hawaiian mac salad?
>
> Here's one very similar to mine, only I don't care for the eggs in mac
> salad... I do prefer the small shell pasta rather than elbows (shells
> hold more dressing), and I do like tuna in mine but I also like a can
> of those baby shrimp. And I like a goodly amount of finely minced
> curly leaf parsley mixed in too... flat leaf doesn't work. I also
> don't like the pasta cooked too soft as it will soften up in the fridge
> as it absorbs the dressing... and over cooked pasta all clumps
> together, I like mac salad so the pasta remeains individual.
>
> http://lindseysluscious.blogspot.com...oni-salad.html
>
> Sheldon
>

Ah, Sheldon, you think like I do. I use shells with tuna or shrimp, too.
Parsley is good, peas are good, celery is a must. One of my favorite
summertime meals is tuna or shrimp pasta salad. :~)

kili
--
http://www.caringbridge.org/visit/kilikini

Oh pshaw, on Sun 12 Nov 2006 09:31:23a, meant to say...

> On 12 Nov 2006 15:59:33 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Oh pshaw, on Sun 12 Nov 2006 12:43:13a, meant to say...
>>
>>> On 12 Nov 2006 07:11:56 +0200, Wayne Boatwright
>>> <wayneboatwright_at_gmail.com> wrote:
>>>>
>>>>That's one thing you wn't find in mine. Can't stand boiled eggs in
>>>>macaroni or potato salad.
>>>
>>> Macaroni salad - no way, but potato salad wouldn't be potato salad
>>> without eggs.
>>>
>>
>>I don't mind sliced hard boiled eggs used as a garnish for the potato
>>salad, but the egg whites become rubbery when mixed into the salad and
>>dressing.
>
> AFAIC the only way to get a rubbery egg white is to overcook the egg
> in the first place.
>
> I only use maybe 3 eggs max so you don't really notice them. I make
> eggs for the yolks which I smash into oblivion and mix in with a
> little mustard and mayo for the dressing. I'm not a big fan of egg
> whites, so I quarter them and they sort of disappear into the salad.

I have on occasion mashed yolks and mixed them into the dressing. That's a
nice enrichment However, I could find a bit egg white in a salad no
matter how small. Funny, when I've tried using the white, it went into the
salad tender and came out rubbery. I don't know why, but I don't much
care, since I don't like them anyway. OTOH, I love devilled eggs.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

On 12 Nov 2006 15:59:33 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Sun 12 Nov 2006 12:43:13a, meant to say...
>
>> On 12 Nov 2006 07:11:56 +0200, Wayne Boatwright
>> <wayneboatwright_at_gmail.com> wrote:
>>>
>>>That's one thing you wn't find in mine. Can't stand boiled eggs in
>>>macaroni or potato salad.
>>
>> Macaroni salad - no way, but potato salad wouldn't be potato salad
>> without eggs.
>>
>
>I don't mind sliced hard boiled eggs used as a garnish for the potato
>salad, but the egg whites become rubbery when mixed into the salad and
>dressing.

AFAIC the only way to get a rubbery egg white is to overcook the egg
in the first place.

I only use maybe 3 eggs max so you don't really notice them. I make
eggs for the yolks which I smash into oblivion and mix in with a
little mustard and mayo for the dressing. I'm not a big fan of egg
whites, so I quarter them and they sort of disappear into the salad.

--
See return address to reply by email

"cybercat" > wrote in message
...
>I just got a craving.
>
> YES it is crap food! But I want it.

Why is it crap food?

>
> What I have in mind is the kind with a mayo-thinned-with-vinegar dressing
> and bits of shredded cheddar. And little crunchy bits of ... what? Celery?
> Sweet onion? It seems onion would be too strong.
>
> Anyway, I have never made it, and I want to make some tomorrow.
>
> Anyone have a good recipe?


Nearly everyone has a recipe for macaroni salad! Here's the one I make.


Ms P


* Exported from MasterCook *

Mom's pasta salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups small macaroni
1 med to large cucumber -- peeled, seeded and diced
1/2 pound baby carrots
1 medium bell pepper -- diced

3/4 cup mayonnaise
3 tablespoons sugar
2 tablespoons red wine vinegar

Microwave the carrots about 5 minutes. Slice them into small rounds. Cook
pasta and drain.

Mix the mayo, sugar and red wine vinegar. Adjust to taste.

Mix pasta and vegetables, pour dressing over pasta and mix well.

Source:
- - - - - - - - - - - - - - - - - - -




>
>

Wayne Boatwright wrote:
> Oh pshaw, on Sat 11 Nov 2006 10:43:07p, Vikki In WA State meant to say...
>
>> Don't forget the boiled eggs. (diced)
>>
>
> That's one thing you wn't find in mine. Can't stand boiled eggs in macaroni
> or potato salad.

Amen! ghastly addition to a potato or macaroni salad, IMO.
I also don't like sickly sweet relish or pickle or any of the other
things like this added. I find it overwhelms the flavor too much. I
want to taste a potato salad, not a pickle salad with potatoes in it.

minced celery, onion, even small diced seeded cucumbers are good in
potato salad. Celery seed garnish, mayo type dressing and I'm set.

minced carrots and green or red pepper in moderation aren't bad
additions either.

sf wrote:

> AFAIC the only way to get a rubbery egg white is to overcook the egg
> in the first place.
>
> I only use maybe 3 eggs max so you don't really notice them. ]

I notice 'em. I dislike the flavor and they're not hidden. You just LIKE
'em so you think no one notices, lol

Oh pshaw, on Sun 12 Nov 2006 08:40:02p, Bob Terwilliger meant to say...

> sf replied to Wayne:
>
>>> I don't mind sliced hard boiled eggs used as a garnish for the potato
>>> salad, but the egg whites become rubbery when mixed into the salad and
>>> dressing.
>>
>> AFAIC the only way to get a rubbery egg white is to overcook the egg
>> in the first place.
>>
>> I only use maybe 3 eggs max so you don't really notice them. I make
>> eggs for the yolks which I smash into oblivion and mix in with a
>> little mustard and mayo for the dressing. I'm not a big fan of egg
>> whites, so I quarter them and they sort of disappear into the salad.
>
>
> I agree; I've never had a problem with rubbery egg whites when the eggs
> aren't overcooked to begin with. But this makes me wonder how tofu would
> work in macaroni salad. Has anybody tried that?

Oh, gawd, even worse. that stuff does not belong macaroni salad. Ugh!

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

On Sun, 12 Nov 2006 20:06:37 -0500, Goomba38 >
wrote:

>sf wrote:
>
>> AFAIC the only way to get a rubbery egg white is to overcook the egg
>> in the first place.
>>
>> I only use maybe 3 eggs max so you don't really notice them. ]
>
>I notice 'em. I dislike the flavor and they're not hidden. You just LIKE
>'em so you think no one notices, lol

Actually, the best I can say is I tolerate them. I want the yolk to
flavor the mayo and being the daughter of a depression era mother, I
was well trained not to waste food - so the whites go in the potato
salad. Like I said before, there aren't very many.

--
See return address to reply by email

sf replied to Wayne:

>> I don't mind sliced hard boiled eggs used as a garnish for the potato
>> salad, but the egg whites become rubbery when mixed into the salad and
>> dressing.
>
> AFAIC the only way to get a rubbery egg white is to overcook the egg
> in the first place.
>
> I only use maybe 3 eggs max so you don't really notice them. I make
> eggs for the yolks which I smash into oblivion and mix in with a
> little mustard and mayo for the dressing. I'm not a big fan of egg
> whites, so I quarter them and they sort of disappear into the salad.


I agree; I've never had a problem with rubbery egg whites when the eggs
aren't overcooked to begin with. But this makes me wonder how tofu would
work in macaroni salad. Has anybody tried that?

Bob

Oh pshaw, on Sun 12 Nov 2006 10:04:17p, cybercat meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>> I don't really use a recipe, but for the dressing I generally use about
>> 2 parts mayo to 1 part sour cream and a teaspoon or so of mustard.
>
> Hmm, this sounds interesting, especially if I use my favorite Grey
> Poupon Country Style.

That's an excellent choice.

> In the
>> macaroni I put some or all of the following, whatever I have on hand or
>> on a whim... celery, celery seed, finely chopped scallion (much milder
>> than onion)
>
> This might be what I am thinking of, that I have had, that was
> onion-like but not too strong.
>
>>, diced seeded cucumber,
>
> Why seeded?

The pulpy part where the seeds are can make the salad watery. I usually
nalf the cucumber lengthwise and scrape out this part with a spoon, then
cut the cucumber as desired.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
> I don't really use a recipe, but for the dressing I generally use about 2
> parts mayo to 1 part sour cream and a teaspoon or so of mustard.

Hmm, this sounds interesting, especially if I use my favorite Grey Poupon
Country Style.

In the
> macaroni I put some or all of the following, whatever I have on hand or on
> a whim... celery, celery seed, finely chopped scallion (much milder than
> onion)

This might be what I am thinking of, that I have had, that was onion-like
but not too strong.

>, diced seeded cucumber,

Why seeded?

"-L." > wrote in message
oups.com...
>

> I use Miracle Whip. Yah - I know.

My husband loves the stuff, but I am a Hellmann's woman.

>
> Celery, carrots (shredded), a tad of green onion and red or green bell
> pepper. I use no cheese.

Sounds perfect. Bits of red pepper, especially. But I have to have
some bits of sharp cheddar.

In article >,
"Bob Terwilliger" > wrote:

> sf replied to Wayne:
>
> >> I don't mind sliced hard boiled eggs used as a garnish for the potato
> >> salad, but the egg whites become rubbery when mixed into the salad and
> >> dressing.
> >
> > AFAIC the only way to get a rubbery egg white is to overcook the egg
> > in the first place.
> >
> > I only use maybe 3 eggs max so you don't really notice them. I make
> > eggs for the yolks which I smash into oblivion and mix in with a
> > little mustard and mayo for the dressing. I'm not a big fan of egg
> > whites, so I quarter them and they sort of disappear into the salad.
>
>
> I agree; I've never had a problem with rubbery egg whites when the eggs
> aren't overcooked to begin with. But this makes me wonder how tofu would
> work in macaroni salad. Has anybody tried that?

Yes. I didn't make the macaroni salad, but I had some at a party that
included tufu and it was horrible, but I don't like tufu.

"nickynick8807" > wrote in message
oups.com...
> Old-Fashioned Macaroni Salad
>

[snip recipe]

Thanks, Nicky! I saved it to my recipe folder.