Frank's Recipes! Macaroni Salad for 100

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Macaroni Salad for 100

Servings: 100 Portions
Portions: 2/3 Cup each

1 gallon (4 lb) macaroni
1/2 cup (5 oz) salt
4 gallon water, boiling
24 eggs, whole, hard cooked
3 quart (4 lb) celery, fresh, chopped
3 cups (1 lb) onions, green, finely chopped
1 1/4 cups (2 1/2 oz) parsley, fresh, finely chopped
3 cups (1 lb) peppers, sweet, fresh, finely chopped
1 1/4 quart (2 lb) pickles, cucumber, sweet, finely chopped
2 3/4 cups (1 lb 5 oz or 3/4-No. 2 1/2 can) pimientos, canned, drained, finely chopped
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
3 1/4 cups water, warm
1 quart (2 lb) salad dressing
1 tablespoon mustard, ground
1 teaspoon pepper, black
3 tablespoon (2 oz) salt
1 cup vinegar
2 tablespoon paprika, ground

Add 1/2 cup salt to 4 gallon boiling water. Add macaroni slowly to salted water. Cook 15
minutes or until tender. Drain. Wash in cold water; drain thoroughly. Set aside to
chill.

Chop 18 eggs. Cut 8 eggs in thin crosswise slices; set aside.

Combine macaroni, chopped eggs, celery, onions, parsley, peppers, pickles, and
pimientos. Reconstitute milk and 3 1/4 cups warm water. Combine milk, dressing, mustard,
pepper, 3 tablespoon salt, and vinegar; blend well. Pour over macaroni mixture; toss lightly.
Garnish salad with egg slices and paprika.

NOTE:
If desired, salad may be served on lettuce leaf. 5 lb 8 oz fresh lettuce A.P. will
yield4 lb trimmed lettuce.

2 lb (2 quart ) cucumbers, unpeeled, diced and 2 lb (1 1/2 quart ) radishes, sliced thin, may
be used as a substitute for celery, fresh, chopped.

3-7 oz can canned pimientos may be used.

4 lb (5 3/4 quart ) shell macaroni may be used.