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"