Zippys Macaroni Salad Recipes

ZIPPY'S MACARONI SALAD

Steps:

• Cook macaroni according to package instructions. You want the macaroni cooked but not soggy. Rinse cooked macaroni with cold water, drain and put aside in refrigerator until completely cooled.Mince onions, carrots and celery until extremely fine. I like to use a food processor. Once macaroni is completely cool (cold is best), add mayonnaise, salt, pepper and onion, celery, carrots. Mix well. Add additional mayonnaise if necessary, especially before serving.*notesdo not overcook macaronibe sure to rinse, drain and cool macaroni before mixingonly use best foods mayonnaise, that is what Hawaii uses...no miracle whip!!Before serving, always finish salad by adding more mayonnaise if necessary, salt and pepper.

ZIPPY'S MAC SALAD

Steps:

• Mix together macaroni, tuna, vegetables and sunflower seeds.
• In separate bowl, stir together mayonnaise, mustard, vinegar, lemon juice and oil.
• Add to macaroni mixture and mix well.
• Season with salt and pepper.

ZIPPY MACARONI AND CHEESE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions; drain. Add cottage, mozzarella and cheddar cheeses; set aside., In a large saucepan, combine cornstarch and milk until smooth. Stir in onion, green pepper, mustard, salt and pepper flakes. Bring to a boil; cook and stir 2 minutes or until thickened. Pour over macaroni mixture; gently stir to coat., Transfer to a greased 2-qt. baking dish. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and the top is golden brown.

ZIPPY MEXICAN SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water to cool quickly, drain well.
• Meanwhile, in large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt and hot sauce.
• Add cooled pasta and remaining ingredients; blend well. Cover; refrigerate.

ZIPPY EGG SALAD

Steps:

• Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
• Stir eggs and celery into the mayonnaise mixture until well coated.
• Cover bowl with plastic wrap and refrigerate until chilled before serving.

ZIPPY CUCUMBER SALAD

Steps:

• Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
• Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
• Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.