This is a simple, inexpensive but very good summer salad. Picnic is the right description – it’s well received at picnics and reunions – the ingredients are all old favorites. I especially like it with Cooked Dressing; that delicious homemade dressing that tastes something like deviled eggs. I make the dressing in my double boiler the night before, as well as cooking the macaroni and assembling most of the salad; ready to simply serve the next day with a minimum of fuss. Use the leftover salad dressing in deviled eggs, as sandwich spread or in another salad. It keeps for at least a week.
12 ounces Macaroni -- elbow or shells
2 Tablespoons Olive Oil
2 Tablespoons Cider Vinegar
1 cup Celery -- thinly sliced
1/2 cup Onion -- thinly sliced
1 cup Cheddar Cheese -- 1/2" cubes
1/4 cup Pickle Relish -- sweet or dill
2 cups Cherry Tomatoes -- halved
1/3 cup Cooked Dressing – or mayonnaise or Miracle Whip
Prepare macaroni, drain and cool. Combine olive oil and vinegar and add to the macaroni.
Combine celery, onion, cheese, and pickle; add to mixture.
Cover and refrigerate overnight. Fold in just enough cooked dressing to moisten macaroni mixture. Add tomatoes just before serving.
Yield: "2 1/4 quarts"
2 tablespoons Sugar
2 tablespoons Flour, All-purpose
1 teaspoon Salt
1 teaspoon Dry Mustard
2 large Egg Yolks -- slightly beaten
3/4 cup Milk (I have used skim milk, whole milk and it’s really good with half and half)
4 tablespoons Vinegar – mild (we like cider vinegar)
1/2 -1 Tablespoon Butter
Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes. Add vinegar and butter; mix well and cook until thick. Cover with plastic wrap right on the top of the mixture while cooling it. Chill; stir before using.
67¢ per cup Only 25 Calories per tablespoon
"Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"