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Category:Salads - Author:N/A- Contributor:
Macaroni Salad
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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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
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{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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