Ingredient:
- 2 12oz packages of elbow macaroni
- 6 hard boiled eggs
- 1 cup thinly sliced celery
- 1 red bell pepper, medium chopped
- 1 green bell pepper, medium chopped
- 2 tomatoes, medium chopped
- 1 can drained tuna fish
- 1 1/2 cups mayonnaise or Miracle Whip
- salt and pepper to taste
Direction:
Boil the macaroni until tender; then place the pan in the sink and run cold water over the macaroni until it is completely cooled down. Boil the eggs ahead of time, and run cold water over them until they are completely cool. Chop up the eggs into bite-sized peices.
Put the vegetables, eggs, tuna, and mayonnaise in to a very large bowl.
Stir until slightly mixed. Add macaroni and stir until completely mixed.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |