Macaroni and Cheese Salad

Macaroni and Cheese is an all time comfort food, when it hot, cheesy and ready for any meal. Children love it and sometime only food they will eat. So give the kids a treat and have macaroni and cheese with vegetables. They need their vegetables too.

This is an old favorite summer recipe I recently found in an old cookbook box. Macaroni and Cheese is easily made and a real keeper without the mayonnaise to worry about on an outdoor picnic. It is also very good for a week night dinner.

Macaroni and Cheese Salad

Julia Ann

Macaroni and fresh vegetables with a spicy cheese and mustard dressing. A good dish for picnics and carry-ins; will become your summertime favorite.

5 from 1 vote

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Prep Time 30

Refrigeration 8

Total Time 8 30

Course Salads

Cuisine American

Servings

Calories 74 kcal

Equipment

Large kettle to cook macaroni
Large bowl to prepare salad

Ingredients

1½ cups dry macaroni
4 cups water
¼ cup celery diced
¼ cup carrots shredded
¼ cup yellow onion, diced
¼ cup green pepper diced
¼ cup pickle relish sweet relish
1 10½ can cheddar cheese soup
¼ cup vegetable oil
2 tbsp vinegar cider or wine
1 teaspoon sugar
1 teaspoon prepared mustard Dijon mustard an option
1 teaspoon Worcestershire sauce
1/4 teaspoon each salt and pepper
1-2 tbsp black olives sliced

Instructions

Bring water to boil, add macaroni to boil 9 to 10 minutes.
Drain macaroni, put in bowl and cool in refrigerator for 30 minutes.
Chop vegetables.
Mix soup and seasonings, beat with mixer until well blended.
Add vegetables and the dressing into macaroni.
Option to decorate with sliced black olives on top before chilling 8 hours

Nutrition

Sodium: 126mgCalcium: 6mgVitamin C: 4mgVitamin A: 712IUSugar: 1gFiber: 1gPotassium: 41mgCholesterol: 1mgCalories: 74kcalSaturated Fat: 6gFat: 7gProtein: 1gCarbohydrates: 3gIron: 1mg

Keyword , cheese, , vegetables, macaroni

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I am always planning a full meal with whatever dish I will be serving. With the macaroni and cheese salad, think of a casual menu such as Barbeque chicken wings, a green salad and Platte County Pie.

Canning Maple Mesquite Bar-B-Que Sauce

Spinach-Romaine Lettuce Salad

Platte County Pie

Let me know if you try the Mararoni and Cheese salad.

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Brings you great recipes for your cooking experience.

©2007-2021 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Crustless Spinach Quiche

Crustless Quiche — Luncheon of Crustless Spinach Quiche

Everyone needs a Go-To-Recipe for those quick meals, whether it be brunch, lunch, or supper/dinner. Crustless Spinach Quiche is the just the right dish for such a time. This Quiche easy to assemble and bake; serve a green salad or a fruit gelatin salad and crusty bread for a light and filling meal.

Honey Whole Wheat Bread just out of the oven.

Recipe for the Crustless Spinach Quiche

1Tablespooon vegetable oil
1 small onion chopped
1/4 cup chopped mushrooms
10 ounce frozen chopped spinach, thawed and drained
5 eggs beaten
3 cup cheddar cheese or white sharp cheddar cheese
1/8 teaspoon black pepper
Optional additional: Tabasco Sauce, Italian Herbs blend
9-inch pie pan, greased
Oven 350 F

July 4Th Lunch Idea — Crustless Spinach Quiche

Skillet Chocolate Fudge

Valentine's Treat — Valentine’ THE HOLIDAY FAVORITE

Valentine’s Day and Christmas

Valentine and Christmas Candy or any candy is now my favorite, however this was one recipe which begs to be tried. Skillet Chocolate Fudge is an old recipe found in a box of recipes stored and forgotten. It is easy and quick; it does not use a candy thermometer to know when it is ready. Using the electric skillet at 280 F does it for you.

Here Is Skillet Fudge!

Please note due to technical problems, use only 1 line of ingredients when you see duplication of same ingredient.

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

A quick and easy chocolate fudge recipe made in a skillet.

Author: Julia Ann

Recipe type: Candy

Cuisine: American

Serves: 2 pounds

Ingredients

2 cups sugar
3 tablespoons butter
½ teaspoon salt
1 cup evaporated milk
½ cup miniature marshmallows
1½ cups semi-sweet chocolate bits
⅔ cup chopped pecans
1 teaspoon vanilla extract

Instructions

Prepare a 9 x 9 inch pan lined with aluminum foil and/or well buttered.
Combine the first 4 ingredients into an electric skillet.
Set the temperature at 280 F.
Stirring to blend, bring the ingredients to a boil.
Boil for 5 minutes while stirring constantly.
Turn the skillet off.
Add the marshmallows, chocolate chips and vanilla.
Stir until the marshmallows and chocolate chips are melted and blended smoothly.
Pour the candy into the prepared pan.
Cool.
If poured into pan lined with aluminum foil,, lift out and cut into squares.

Notes

Milk chocolate, dark chocolate or white chocolate chips can be used in place of the semi-sweet chocolate chips. ......................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

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There are so many fudge recipes available on the internet, cookbooks, newspapers and magazines. I am certainly this has been viewed and used many times. My original recipe was published in a small booklet put up by the Indiana Public Service in 1977. What is so special about this, I made it and it fudged! I hope you try it and enjoy.

Happy Holidays to you from cookbookinabox!

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

cookbookinabox BBQ Sauce

Here is the “go-to barbecue sauce” for all seasons: cookbookinabox® BBQ Sauce, a sweet, tangy and lip-smacking sauce for chicken, beef, pork of other meats if you desire. This is a great sauce to use as a condiment on eggs, fried potatoes, or sandwiches.

Turkey and Sausage Meatloaf with cookbookinabox BBQ Sauce

In the good old summertime we think of picnics, parties, and patio barbecues. Some sauces are terrific to add to poultry and meats baked in the oven or in slow-cookers all year around.

: Slow cooking chicken wings in cookbookinabox BBQ Sauce

: cookbookinabox BBQ Chicken Wings

cookbookinabox BBQ Sauce

Julia Ann

A sweet, spicey and tangy sauce to dress up meats for indoor or outdoor barbecue. It also makes a great condiment for sandwiches, use in sloppy joes, on omelets, and fried potatoes.

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Prep Time 20

Cook Time 20

Total Time 40

Course sauce/condiment

Cuisine American

Servings cups

Ingredients

2 cups ketchup
1/4 cup molasses mild flavor
1/4 cup lemon juice
1/4 cup light brown sugar
3 tablespoons soy sauce light sodium
1/4 teaspoon of hot pepper sauce
1/4 cup Dijon mustard
1/4 teaspoon granulated onion
1 tablespoon Worcestershire sauce
optional 1/4 teaspoon powdered garlic
optional 1 tablespoon mesquite liquid smoke

Instructions

Mix ingredients in a medium heavy pan;
Whisk to blend well.
Heat the sauce over mediium heat, whisking to prevent sticking.
Cover while simmering over low heat for 20 minutes.
Pour into a quart or 2 pint jars, put on lids and allow cool.
Keep in the refrigerator and ready for use.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Tried this recipe?Let us know how it was!

Check out another great sauce: Maple Mesquite Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

Sugar Cookie Recipe

Sugar Cookies are special treats for holidays.

Shamrock Sugar Cookie Recipe

To add a special flare to a holiday it is fun to have special Sugar Cookies Recipe to highlight the day, especially if you have children. I missed February with red hearts Sugar Cookies, so I tried for March with the green Shamrocks.

A perfectly cut shamrock for coloring.

Since my children are out of state and my grand-girls do not live nearby, I am not as prone to make the rolled cookies. We are kids at heart, so my husband and I enjoyed every Shamrock Sugar Cookie.

Thanks to Betty Crocker for this Sugar Cookie recipe.

See the How-to Make Sugar Cookies, a blog in pictures.

Sugar Cookie Recipe

Julia Ann

A Sugar Cookie recipe to make for any holiday with a cookie cutter and iced with an easy creamy icing.

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Prep Time 4

Cook Time 6

Total Time 10

Course Dessert

Cuisine American

Servings dozen

Ingredients

COOKIE DOUGH
1 ½ cups sifted confectioners’ sugar
1 cup butter
1 egg
1 teaspoon vanilla
½ teaspoon almond flavoring
2 ½ cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar
CREAMY I
1 cup sifted confectioners’ sugar
¼ teaspoon salt
½ teaspoon vanilla or almond, peppermint, coconut or lemon
1 ½ tablespoon cream or 1 tablespoon of water
food coloring

Instructions

COOKIES
In mixing bowl, cream sugar and butter.
Add egg and flavorings, mix thoroughly.
In smaller bowl, measure the flour, soda and cream of tartar together, whisk or sift.
Blend in the dry ingredients.
Refrigerate 2-3 hours.
Preheat the oven to 375 F.
Divide dough in half and roll 3/16-inch thick on lightly floured pastry cloth.
Cut with cookie cutter or cut shapes with a knife.
Sprinkle with sugar.
Place on lightly greased baking sheet or on pans lined with parchment paper.
Bake 7 to 8 minutes or delicately golden.
Makes 5 dozen 2 to 2 1/2 inch cookies.
CREAMY ICING
Blend sugar, salt, flavoring (try almond, peppermint, coconut or lemon)
Add cream to make it easy to spread.
Tint with a few drops of food coloring.
Spread on cookies with spatula or pastry brush.
Makes icing for 3 to 5 dozen cookies, depending on size.

Notes

Mary’s Sugar Cookie Recipe from Betty Crocker’s Cooky Book. 1971…..Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”Netta Belle’s Choice®The Art of Gourmet Cookery® and cookbookinabox®. All rights reserved.

Tried this recipe?Let us know how it was!

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

cookbookinabox® – The Art of Gourmet Cookery

Great recipes for your cooking experience. Welcome to my kitchen.

Macaroni and Cheese Salad