Classic Macaroni Salad
4 cups uncooked elbow
macaroni
1 cup mayonnaise
⅔ cup white sugar
¼ cup distilled white
vinegar
2 ½ Tbsp. prepared
yellow mustard
1 ½ tsp. salt
½ tsp. ground black
pepper
2 stalks celery, chopped
1 large onion, chopped
1 green bell pepper,
seeded and chopped
¼ cup grated carrot
(Optional)
2 Tbsp. chopped
pimento peppers
(Optional)
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl.
Stir in celery, onion, green pepper, carrot, and pimentos.
Refrigerate salad for at least 4 hours before serving, but preferably overnight.
Strawberry Pretzel Salad
1 ½ cups crushed
pretzels
¾ cup butter, melted
4 ½ Tbsp. white sugar
2 (8 ounce) packages
cream cheese,
softened
1 cup white sugar
1 (8 ounce) container
frozen whipped
topping, thawed
2 cups boiling water
1 (6 ounce) package
strawberry flavored
Jell-O
1 (16 ounce) package
frozen strawberries
Preheat the oven to 350 degrees.
Mix together pretzels, melted butter, and 4 1/2 tablespoons sugar in a medium bowl until well combined. Press into the bottom of a 9×13-inch dish.
Press into the bottom of a 9×13-inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth.
Fold in whipped topping and spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
Stir together boiling water and gelatin mix in a second large bowl. Mix in frozen strawberries; stir until thawed.
Pour over cream cheese mixture in the dish. Refrigerate until completely chilled, at least 1 hour.
Refrigerate until completely chilled, at least 1 hour.
Sweet Restaurant Slaw
1 (16 ounce) bag
coleslaw mix
2 Tbsp. diced onion
⅔ cup creamy salad
dressing
½ cup white sugar
3 Tbsp. vegetable oil
1 Tbsp. white vinegar
½ tsp. poppy seeds
¼ tsp. salt
Combine coleslaw mix and onion in a large bowl.
Whisk salad dressing, sugar, vegetable oil, vinegar, poppy seeds, and salt together in a medium bowl until blended. Pour dressing over coleslaw mixture and toss to coat.
Chill at least 2 hours before serving.
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