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Macaroni Salad for 100


Yield: 100 Servings

6 lb Macaroni; cooked and drained
5 Dozen hard boiled eggs; chopped or sliced
1 Bunch celery; chopped
3 large Onions; chopped
4 cup Radishes; sliced
6 large Cucumbers; peeled and chopped
1 tablespoon Celery salt
1 qt Mayonnaise or salad dressing
1 cup Milk
1/2 cup Vinegar mixed with 2 tablespoon sugar
1/4 cup Prepared mustard

Combine salad dressing, milk, vinegar mixed with sugar and mustard. Pour over macaroni and other ingredients mixed together. Best when made several hours ahead or the day before.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.