1 (8 oz.) pkg. small shell macaroni
1 small bag frozen peas
1 1/2 to 2 cups cooked ham (or other meat)
1/2 cup diced celery
1/2 cup diced cheddar cheese
Cook the macaroni as directed on the package. Put the frozen peas in a colander. When the macaroni is cooked, pour the hot macaroni over the peas and let it drain. Cool.
Then mix all of the ingredients together in a bowl, using enough Miracle Whip to blend. Season to taste. (If you wish, experiment with the dressing by mixing ranch and Miracle Whip.)
“Early Easter, Early Spring!” That’s what my dad used to say.
Easter is April 8 this year. I’m not sure if that’s considered early, but this has been such an odd weather year that there may be a foot of snow by Easter. One thing is for sure- we’ll be planning our Easter dinner menu before long.
This week’s column features two salad recipes. This first one, for “Ham Salad” might be served with dinner or it might be made up the following day in order to use up ham (or even turkey or chicken) leftovers.
To make “Ham Salad”, you will need the following ingredients: 1 (8-oz.) package small shell macaroni; 1 small bag frozen peas; 1 1/2 to 2 cups diced ham (or other meat); 1/2 cup diced celery; 1/2 cup diced cheddar cheese; and Miracle Whip. Note: Use cooked meats.
Cook macaroni as directed on the package. When it has cooked, put the frozen peas in a colander. Pour the hot macaroni over the peas; let drain and cool.
In a large bowl, mix all of the ingredients together with enough Miracle Whip salad dressing to blend. (You might experiment with a mixture of ranch and Miracle Whip dressings.) Season to taste. Refrigerate.
I found this next recipe when I was looking through my file of salads. I have no idea where I got the recipe; I had copied it onto a piece of white typing paper.
First the directions for making the salad and then some comments.
To make “Sunshine Salad”, you will need: 1 can (20-oz.) pineapple tidbits; 1 can (11 oz.) mandarin oranges; 1 small package instant lemon pudding; 1 cup quartered strawberries; and 1 cup sliced ripe bananas.
Drain the pineapple and mandarin oranges. Reserve the liquid.
Prepare the pudding using the liquid from the fruit rather than milk. In a bowl, combine everything but the bananas. Fold in the pudding.
Chill at least 2 hours. Fold in the bananas just before serving.
I love lemon so my mouth watered when I thought about this recipe. I had to go into Craig for another errand so while I was there, I bought the salad ingredients. All the way home I thought about how this salad might taste- kind of like lemon pie, I imagined.
At home, I mixed up the salad and tasted it. I was disappointed. The pudding was a little too lemony for my taste buds.
However, I refrigerated the salad, and this morning before typing this column I took another taste. After “chilling” overnight, the salad has a more pleasing flavor.
If I were to make this salad with lemon pudding again, I think I’d use a mixture of milk and fruit juices when preparing the pudding. I did try making a little bit of salad by using banana cream pudding and milk and then adding drained pineapple, mandarin oranges, and the strawberries. It was good.
If you try making this salad, let me know what you think! Also, if you have Easter dinner recipes you’d like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.
Click here to have the print version of the Craig Daily Press delivered to your home.