Ozark Macaroni Salad 16 ounces elbow macaroni 2 cups diced ham 1 pound cheddar cheese, cubed 1 1/2 cups chopped bread-and-butter pickles
Dressing: 1 cup sour cream 2 cups Hellman's mayonnaise 2 tablespoons prepared mustard 4 tablespoons sugar 1 teaspoon salt or seasoning salt 1/2 teaspoon pepper Approximately 1/2 cup pickle juice to thin Cook macaroni in boiling, salted water until tender. Drain and rinse with cold water. Drain again. Combine cooked macaroni with remaining salad ingredients in a very large bowl. Using a whisk, combine dressing ingredients. If dressing is too thick, add more pickle juice. Add dressing to salad ingredients and toss until well combined. This makes a huge bowl of salad. Recipe can be halved easily. note: You can add cold sweet peas, scallions or celery. The dressing also is good for potato salad, although you might want to use a different pickle. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
