Macaroni Salad

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

Directions

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.

Broccoli and Cauliflower Salad

I'm just finishing making this one to go along with the fried chicken legs tonight. 

1 head cauliflower, cut in bite-size pieces
1 head broccoli, cut in bite-size pieces
2 Tbs bacon bits, I use the real bacon stuff, its best
1/2 tsp minced onion, ** I use vidalia onions exclusively in this house
8 oz mozzarella cheese, shredded

Dressing:
2 c mayo
2 Tbs vinegar
1/4 c sugar, I use a bit less
1/4 c parmesan cheese
pinch of salt

Mix dressing ingredients and pour over veggies.  Refrig overnight!

Seafood Pasta Salad

1/3 c. olive or salad oil 1/3 c. lemon juice 1/3 c. wine vinegar 1/2 tsp. salt Dash of white pepper 1/2 tsp. dry mustard 1/2 tsp. paprika 1/4 tsp. sugar 1/4 tsp. garlic powder   Combine ingredients in jar with tight lid. Shake well. Let stand 30 minutes or more for flavors to blend. Shake well just before using.   SALAD:   2 1/2 c. mixed, cooked or canned seafood 4 c. cooked pasta shells 3 green onions with tops, sliced 3 parsley sprigs, chopped 1/3 c. coarsely snipped fresh dill or 1 teaspoon dried dill weed 1/2 c. finely chopped celery Salad greens   Pour half the dressing over seafood and let marinate at least 30 minutes. Rinse pasta well with cold water; drain thoroughly. Add onions, parsley, dill, celery, and remaining dressing; mix well. Add seafood with dressing; toss lightly. Cover and refrigerate. When ready to serve, stir pasta salad and place in serving bowl. Add salad greens. If desired, garnish with fresh dill sprigs and black olives or cherry tomato halves. 6 to 8 servings.

Blue Cheese Dressing

1 1/2 cup sour cream
3 tablespoon buttermilk
1 cup mayonnaise
1 dash tabasco sauce
1 tablespoon garlic powder
1/2 tablespoon onion powder
8 ounces crumbled blue cheese

In mixing bowl, combine sour cream, buttermilk, mayonnaise, tabasco sauce, garlic powder and onion powder, blending well. Using a fork to mix in well while retaining chunkiness, add crumbled blue cheese. Dressing should be creamy but chunky. Cover and chill for at least 2-4 hours before serving.

Hearty Eight Layer Salad

1-1/2 cups uncooked small shell macaroni
1 tablespoon vegetable oil
3 cups shredded lettuce
3 hard-cooked eggs, sliced
1/4 teaspoons salt
1/8 teaspoons pepper
1 cup julienned fully cooked ham
1 cup julienned hard salami
1 package (10 ounces) frozen peas, thawed
1 cup mayonnaise
1/4 cups sour cream
1/4 cups chopped green onions
2 teaspoons dijon mustard
1 cup (4 ounces) shredded colby or monterey jack cheese
2 tablespoons minced fresh parsley

Cook macaroni according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. Place the lettuce in a 2 1/2-quart glass-serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and parsley.

Easy French Dressing

2/3 cup sugar
2/3 cup catsup
1 teaspoon salt
2 tablespoons paprika
1 cup vegetable oil
1/2 cup vinegar
2 tablespoons ground onion
Blend sugar, catsup, salt and paprika. Add oil, vinegar and onion; pour into bottle. Refrigerate. Shake well before using.

REAL German Potato Salad

8 boiled and peeled potatoes, cut into thin slices
1/2 apple, finely diced
1/2 onion, finely diced
2 tablespoons sweet relish
1 teaspoon spicy mustard
2 tablespoons pickle juice or 1/2 teaspoon vinegar and 1/2 teaspoon sugar
4 tablespoons heaping no fat miracle whip
Paprika, salt & pepper, to taste
4 hard boiled eggs, diced


1. Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hours, best overnight.

Blue Cheese Dressing

1 teaspoon minced garlic
1/4 teaspoon dry mustard, preferably coleman's
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground white pepper
2 tablespoons red wine vinegar
1/2 teaspoon worcestershire sauce
1 dash hot pepper sauce
1/2 cup sour cream
1 1/2 cups mayonnaise
1/4 cup buttermilk
1/4 pound maytag blue cheese, crumbled


In a bowl, whisk together garlic, mustard, black pepper, and white pepper and whisk in the vinegar, worcestershire sauce, and hot pepper sauce. Add the sour cream mayonnaise, buttermilk and whisk the dressing until it is combined well. Fold in the blue cheese and chill the dressing, covered, overnight. The dressing keeps, covered and chilled, for 1 week.

Blender Dressing

1/2 cup sugar
1/4 cup vinegar
2 tablespoons lemon juice
1/2 cup oil
1 small onion, quartered
1 teaspoon salt


Place all ingredients in the blender. Blend until smooth.