Creamettes Salad

This is the salad I most associate with my Grandmother’s front porch Sunday suppers – she called it Creamettes salad, because a form of the recipe was on the Creamettes elbow macaroni box (the first maker of elbow macaroni) back in the 50’s - when they finally took it off the box, I found I hadn't written the recipe down!  I still make it every summer.
Creamettes Salad
8 Servings
8 ounces elbow macaroni, shells or rotini
4 medium eggs, hard-boiled -- chopped
½ cup celery -- chopped
½ medium onion -- chopped
4 tablespoons dill pickle relish -- drained
1 cup green peas, frozen – thawed and drained (or fresh, uncooked)
4 ounces cheddar cheese -- 1/4" cubes
2 tablespoons cider vinegar
2 tablespoons salad oil
1 cup mayonnaise  - Grandma used Miracle Whip or homemade "cooked" dressing
1. Hard cook eggs; peel and chop. Set aside a couple slices for garnish. Refrigerate until ready to add to the salad.
2. Cook macaroni and drain it over peas to thaw them.  Do not rinse or cool.
3. In large bowl, combine macaroni and peas with celery, pickle, and onion. Pour oil and vinegar over the warm pasta and cover and chill 4 hours or overnight.
4. Add mayonnaise and fold in cheese and chopped egg. Garnish with egg slices.
• Serve with cold cuts and feather rolls with pickles and olives or tomato wedges, and fresh muffins or breadsticks.
• Cost 2010: $2.99 or 38¢ per serving
Per Serving : 446 Calories; 35g Fat (67.9% calories from fat); 12g Protein; 25g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 304mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

3 comments:

  1. Hi Sue, I am enjoying viewing your blog; especially the vintage recipes you've posted. Yesterday I made your Creamettes Salad, which my husband and I enjoyed. I did how ever, modify the recipe a bit to our liking. Sue, I'm looking forward to checking out the other recipes you have posted, as those recipes bring back memories of my childhood. Thanx for the recipe, Cindi

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  2. My recollection is that the recipe had elbow macaroni, peas, celery, a can of tuna fish, a cup or so of miracle whip and that's about it. I'm looking for the actual recipe from the box, not a modified versoin.

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    Replies
    1. This is a recipe they published on their box, but I'm sure you are thinking of Sea Island Salad, another salad recipe they also published on their box.
      Here it is verbatim from their 1972 cookbook. You should note that most cans of tuna are no longer 7 ounces. When they say salad dressing, they mean Miracle Whip or homemade cooked dressing.
      Sea Island Salad
      7 ounces Macaroni -- uncooked
      1 16 ounce can Green Peas -- drained
      1 cup Celery -- chopped
      7 ounces Canned Tuna -- drained and flaked
      1 medium Onion -- finely chopped
      1/4 cup Pimiento -- chopped
      2 tablespoons salad dressing
      3 large Eggs, Hard-boiled -- sliced
      Prepare macaroni according to package directions for salad use. Drain.
      Combine macaroni with peas, celery, tuna, onion and pimiento.
      Gently mix in salad dressing. Chill. Garnish with egg slices.
      Creamettes Encore Cook Book 1972 page 15

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