RECIPES OF MACARONI SALAD

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Hello Readers! Welcome back to today’s article that is on “Macaroni Salad”.

Macaroni salad as the name goes, is a type of pasta salad, usually served cold, made with cooked elbow macaroni and mostly prepared with mayonnaise.

it is often served as a side dish to barbecue, fried chicken, or other picnic stylish dishes. Such as any dish be it national or regional variations abound, but mind you, generally it is prepared with raw
diced onions, dill or sweet pickles, celery and seasoned with salt and pepper as well.

BRIEF HISTORY
In Australia, and in New Zealand it is commonly known as pasta salad which is made usually with cooked shell pasta pieces and it is the ones from supermarket.

Then In Philippines, macaroni salad is what it is known as, where by it has a mildly sweet flavor. Chicken is more often
used in the dish. It is served in parties and important gatherings.

Also In Puerto Rico macaroni salad mostly contain mayonnaise, mustard, can tuna or bits of spam ( so to say), onions, Cubanelle peppers and pimentos.

Lastly In Hawaii which is located in the United States, macaroni salad is a popular staple in plate lunches. I am sure you wouldn’t miss it for anything?
Now we head into the main post which is Recipes and Steps in preparing this dish.

RECIPES
i. Dry elbow macaroni (quantity of your choice), ensure to rinse, cook and drain out the water.
ii. 1/3 cup diced celery
iii. Minced red onion, (soaked in
cold water for 5 minutes, then drain)
iv. 1 tablespoon minced flat-leaf parsley
v. 1/2 cup diced vine-ripened tomato (it’s optional)
vi. Mayonnaise (to your taste)
vii. 3/4 teaspoon dry mustard
viii. 1 1/2 teaspoons sugar (you can use your own measurement)
ix. 1 1/2 tablespoons cider vinegar
x. 3 tablespoons sour cream
xi. Kosher salt, (to taste)
xii. Freshly ground black pepper.

PROCEDURE
1. Wash the macaroni into a clean sauce pan and place on heat, when cooked well, remove from the heat and then drain out the water.
2. In a clean large bowl, combine the macaroni, celery, onion, parsley and the tomato.

3. In another small clean bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour
cream and salt properly. Pour the dressing over the salad and stir to combine. Add salt, pepper and any other thing you wish to add to taste. After that you are free to Serve yourself.

N/B: You can Store the remainings while covered in the refrigerator, for up to 3 days.
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This is where i draw the curtains for the week! See you all next week, I’ll be back with Food Update On Monday!
Happy weekend in advance, have a great weekend

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