Bacon 'n' Egg Macaroni Salad


This is a delicious summer salad that has simple ingredients I always keep on hand!  We like it best with homemade cooked dressing.  I cook the dressing, eggs and macaroni the night before I serve it.  I adapted this from a little recipe booklet "Tried and True from Creamettes 1981".  If you make the homemade dressing, use the leftover for sandwiches or anywhere else you use mayonnaise or Miracle Whip, it keeps several days.

                       Bacon 'n' Egg Macaroni Salad
  7        Ounces  Rotini -- Elbow Macaroni
  2        Tablespoons  Olive Oil -- or salad oil
  2        Tablespoons  Cider Vinegar
  6        Slices  Bacon -- crumbled, reserve 2 tbsp. for garnish
  3        Large  Eggs, Hard-cooked – chopped*
     1/2 Cup  Celery -- chopped
     1/3 Cup  Onion -- chopped
     3/4 Cup  Salad Dressing -- or mayonnaise
     1/4 Teaspoon  Pepper
Cook macaroni as package directs, rinse and drain.  Combine with the olive oil and cider vinegar and chill 2 hours or overnight.  
Cook bacon until crisp; crumble, reserve 2 tablespoons for garnish.
In a large bowl, combine all ingredients; mix well.
Cover and chill until serving time; stir before serving and garnish with reserved bacon.
Yield:  Serves 6
*To cook your eggs, place them in a small saucepan, cover with water, bring to a boil, cover and set aside for 15 minutes; drain and run cold water over them to stop cooking.  Refrigerate until use.                 

                             Cooked Dressing
  2         tablespoons  Sugar
  2         tablespoons  Flour, All-purpose
  1         teaspoon  Salt
  1         teaspoon  Dry Mustard
  2         large  Egg Yolk -- slightly beaten
     ¾     cup  Skim Milk
  4         tablespoons  Vinegar -- mild
     1/2  Tablespoon  Butter -- up to 1 tbsp.
Mix dry ingredients; add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly.  Add vinegar and butter; mix well and cook until thick.
67¢ per cup   Only 25 Calories per tablespoon
Yield:  "1 cup"
Per Tablespoon: 25 Calories; 1g Fat (37.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 144mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
                                   
  "Betty Crocker Good and Easy p152 or Better Homes and Gardens New Cook Book 1968"

6 comments:

  1. Well, it's getting to be time for those cold pasta salads! This sounds like a good one. Hugs, Ilene

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    1. It's finally starting to be hot enough here! I made this salad again this week...it is a good one.

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  2. Oh, that's different. Sounds good! Will have to run it by hubby to see what he thinks before I go thru all the trouble of making it. I was thinking of making my crab salad the other day, but it was kind of cold here so hubby asked for crab chowder instead.

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    1. It's a salad my husband asked for again...one of the complaints Myrna and I get is that we often try something new and don't make favorites like this often enough.

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  3. That's funny, Sue! Too much like our house!

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  4. Rose L.
    I think this salad would be excellent for my neighbour's party I will make it for that,also will try it out for my self first it sound delicous. It is something different than the usual macaroni salads. thank you so much.

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