Aunt Tonys Macaroni Salad Recipes

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THE FAMOUS MACARONI SALAD



The Famous Macaroni Salad image

A basic recipe that has been in my family for years and is so simple to make.

Provided by Kay Little

Categories     Salad

Time 20m

Number Of Ingredients 6

3 cups dry elbow macaroni, cooked, rinsed, and drained
1/2 cup sweet pickle relish
1/2 cup onion, finely chopped
1 teaspoon coarse black pepper
3/4 cup Mayonnaise
6 eggs, boiled and chopped

Steps:

  • In a large bowl, combine cooked macaroni, pickle relish, onion, black pepper, and mayonnaise, toss together until all of the ingredients are distributed well.
  • Add chopped boiled eggs and fold in being sure not to mash them too much. Refrigerate until serving.

Nutrition Facts : Calories 297.40, Fat 19.95, SaturatedFat 3.73, Carbohydrate 21.62, Fiber 1.25, Sugar 5.92, Protein 7.84, Sodium 302.59, Cholesterol 148.54

AUNT WOOFIE'S MACARONI SALAD



Aunt Woofie's Macaroni Salad image

I have been making my Macaroni Salad like this for years. . The juice from the green olives and pickles really add to the flavor of the salad. Slice the olives and pickles before measuring them. This is really good if you make it the night before you are going to serve it. It gives the different flavors and juices a chance to blend really well. I don't like my pasta salads with a lot of mustard so I use horseradish sauce. You can replace it with more mustard if you want. I use the mustard for color only. Prep time is approximate. Cook time is the refrigeration time. This recipe can easily be doubled.

Provided by AuntWoofieWoof

Categories     Lunch/Snacks

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup uncooked salad macaroni (or any kind of macaroni)
2 quarts water, in a pan
1 1/4 cups mayonnaise or 1 1/4 cups Miracle Whip
2 tablespoons horseradish sauce (optional)
1 tablespoon brine, from green olives
1 tablespoon brine, from pickles
1/2 tablespoon sugar
1 teaspoon prepared mustard (for color, you can add more if you want.)
1/4 cup milk (if needed)
2 tablespoons sliced green olives
2 tablespoons sliced black olives
4 tablespoons chopped hamburger dill pickle slices
2 tablespoons chopped green onions
2 hard-boiled eggs, diced
1 hard-boiled egg, sliced
paprika (optional)

Steps:

  • Bring water to a boil and add macaroni.
  • Cook until macaroni is done.
  • Drain, rinse and set aside.
  • In a medium sized bowl mix next 6 ingredients together until well blended.
  • If the mixture is too thick add the milk a little at a time until desired consistency is reached.
  • Add the sliced black and green olives, chopped pickles, chopped onion and chopped egg.
  • Stir until well blended.
  • Add the macaroni and mix well until the macaroni is covered with the mixture.
  • You may need to add a little bit more milk to make it easier to mix together.
  • Add a tablespoon or so at a time.
  • Garnish with the egg slices.
  • Sprinkle with Paprika if desired.
  • Refrigerate for at least one hour or overnight before serving.

Nutrition Facts : Calories 472.2, Fat 30.6, SaturatedFat 5.4, Cholesterol 180.2, Sodium 826, Carbohydrate 41, Fiber 1.4, Sugar 7.6, Protein 9.5

AMERICAN MACARONI SALAD



American Macaroni Salad image

Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic � it's perfect for an outdoor barbecue spread.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Steps:

  • In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

AUNT TC'S POTATO SALAD



Aunt TC's Potato Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
10 pounds red potatoes
2/3 cup sweet pickle relish
1/2 cup yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika, plus additional for sprinkling
12 large hard-boiled eggs, quartered
1/2 red onion, diced
1/2 green bell pepper, diced
3 to 4 cups mayonnaise

Steps:

  • Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
  • Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.

JUDY'S MACARONI SALAD



Judy's Macaroni Salad image

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

Steps:

  • Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

AUNT FANNIE'S DINNER



Aunt Fannie's Dinner image

A quick and easy dinner. This goes great with garlic bread and a salad.

Provided by Diane Schwenke

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

½ cup uncooked elbow macaroni
1 ½ pounds ground beef
½ onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 25.7 g, Cholesterol 68.9 mg, Fat 14.3 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 564.3 mg, Sugar 5.7 g

AUNT ANNIE'S MACARONI & CHEESE RECIPE - (4.3/5)



Aunt Annie's Macaroni & Cheese Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 9

16-oz. pkg. elbow macaroni, cooked
1 c. mayonnaise
10-3/4 oz. can cream of mushroom soup
4-oz. jar chopped pimentos, drained
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. butter, softened
16-oz. pkg. shredded Cheddar cheese
10 to 12 saltine crackers, crushed

Steps:

  • In a large bowl, mix together all ingredients except cracker crumbs. Spread in a greased 13"x9" baking pan. Sprinkle with cracker crumbs. Bake, uncovered, at 325 degrees for 25 minutes, until bubbly and golden. Serves 8 to 10.

AUNT JUNE'S MACARONI SALAD



Aunt June's Macaroni Salad image

My Aunt June departed this earth recently and will be sorely missed. She was well known for her hospitality and had a way of making everyone feel welcome. Everyone loved her macaroni salad. It never lasted long at reunions and holidays. I usually make this without measuring so I hope I got the amounts right. Any ingredient can be adjusted to your taste. June used half the jar of pimientos and 6 eggs. I like a whole jar of pimento and a dozen eggs. The flavors are even better the next day. Preparation time includes cooking time.

Provided by P.B.andJayne

Categories     Grains

Time 50m

Yield 22 , 22 serving(s)

Number Of Ingredients 9

1 lb salad macaroni, cooked and rinsed
6 -12 eggs, hard boiled
2 cups mayonnaise
4 dill pickles, cubed
1/2 cup sweet pickle relish
4 ounces pimiento, sliced
4 ounces black olives, sliced
3/4 teaspoon celery salt, to taste
3/4 teaspoon onion salt, to taste

Steps:

  • Mix everything together ending with the eggs (If you want to keep them intact.)
  • Adjusting seasonings according to taste.
  • Refrigerate before serving.

Nutrition Facts : Calories 196.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 63.2, Sodium 425.9, Carbohydrate 23.8, Fiber 1.1, Sugar 3.4, Protein 4.8

AUNT PEARL'S FAVORITE COLD PASTA SALAD



Aunt Pearl's Favorite Cold Pasta Salad image

Aunt Pearl's favorite pasta salad is a dreamy blend of hot, cold, creamy and crunchy-thanks to cayenne pepper, fridge time, dressing and shredded cabbage.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

1/3 cup MIRACLE WHIP Dressing
1 tsp. ground red pepper (cayenne)
4 cups cooked small shaped pasta
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup raisins
1/2 cup cashews

Steps:

  • Mix dressing and pepper until blended.
  • Combine remaining ingredients in large bowl. Add dressing mixture; toss to coat.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

AUNT GERT'S MACARONI SALAD (PAULA DEAN) RECIPE - (4.4/5)



Aunt Gert's Macaroni Salad (Paula Dean) Recipe - (4.4/5) image

Provided by rrxing

Number Of Ingredients 8

16 oz mayonnaise
1 medium onion, chopped
1 cup diced celery
1 cup sugar
1 cup cold water
1/2 cup white vinegar
2 cloves garlic, minced
16 oz pasta (radiatore, cooked)

Steps:

  • Combine all ingredients. Add pasta last. Mix well. Refrigerate overnight. Mixture will be soupy at first, but it will thinken as it chills.

AUNT MARION'S FRUIT SALAD DESSERT



Aunt Marion's Fruit Salad Dessert image

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! -Marion LaTourette, Honesdale, Pennsylvania

Provided by Taste of Home

Categories     Desserts     Lunch     Side Dishes

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-sized pieces
FRUIT SAUCE:
1 cup cold whole milk
3/4 cup sour cream
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix

Steps:

  • In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts : Calories 218 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 3g fiber), Protein 2g protein.

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