Amish macaroni salad includes sugar and vinegar

RECIPE FINDER

August 26, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

For more than a year, Marguerite Schroff of Baltimore says she has been seeking a recipe for Amish macaroni salad.

Her search may have ended.

We have two macaroni salad recipes, selected by Chef Syglowski of the Baltimore International Culinary College from the many sent in by readers. The first was sent in by Susan Foose of Timonium, who adapted it from "Cooking Favorites of Manchester," which was published by the Ladies Auxiliary of Union No. 1 Fire Company in Manchester, Pa.

Amish macaroni salad

Serves 12 to 14.

3/4 cup sugar

1/2 pound cooked macaroni

1/4 cup flour

1/4 cup vinegar

1 1/2 cups water

1 cup mayonnaise

1/4 cup yellow mustard

1/2 cup diced celery

1/2 cup diced onion

1/4 cup grated carrot

1/2 teaspoon celery seed

parsley as desired.

Boil together sugar, flour, vinegar and water. Cool and mix with the mustard and mayonnaise.

Add remaining ingredients and pour over drained and chilled macaroni which has been cooked in salted water until tender.

(Ms. Foose suggested that diced hard-boiled eggs, green pepper and pimento may be added.)

A macaroni salad recipe sent in by Mary C. Paulus of York, Pa., was the chef's second choice.

Macaroni salad

Serves 12 to 14.

8 ounces or two cups uncooked macaroni

jTC 1 cup celery, chopped very fine

1/4 cup green pepper, chopped very fine

1 tablespoon pimento, chopped very fine

1 small onion, chopped very fine

1 cup grated Cheddar cheese

1 1/2 cups of your favorite salad dressing or mayonnaise.

Cook macaroni according to package directions and drain. Add vegetables and mix. Then add cheese and dressing.

Chef Syglowski, with the help of chefs and students at thBaltimore International Culinary College, tested these recipes.

Note: One of our readers complained that the batter for browrim cookies, published in August 5 Recipe Finder, was too runny and spread all over her cookie sheet. The chef says that this batter is supposed to be runny and therefore recommends it be dropped on the cookie sheet by the teaspoonful or even one-half teaspoon. The cookies, he says, cook quickly in a hot oven, 375 to 400 degrees.

Recipe finder

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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