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Share your recipes August 2014

Guest Recipe

Aunt Peggy’s Macaroni Salad

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From: Peggy Place
            Varysburg, NY

You will not believe how simple this cool weather dish is. I didn't learn to "cook" until I retired, then always made this salad for family gatherings.

When my nephew was baptized, I brought a bowl, the biggest bowl in my cupboard – you know the big one in the set you figure you will never use! I think I used 2 pounds of macaroni since my sister-in-law has a large family.

So there was all this food on the table – enough for an army. I waited my turn in line for hot dogs and hamburgers on the grill and then went to get "my salad." I gasped. It was GONE. Totally gone. Not even one piece of macaroni left.

Everyone always wanted my recipe, but when I gave it to them they didn't believe I was actually giving it to them. Judge for yourself:

(normally serves 6-8)

2 cups macaroni (cooked according to directions).

2 cans water-packed tuna (your choice).

Approx. 6 tablespoons of Miracle Whip (my choice) or mayonnaise, whichever you prefer.

Paprika to taste

4-6 hard boiled eggs.


Cook pasta according to directions. Drain pasta.

Drain tuna (this water can be added to the pasta after cooking to give it extra tuna flavor).

In a bowl, combine 2 tablespoons of mayonnaise with 2 cans of tuna and sprinkle paprika to taste. Mix together.

Add tuna mixture to cooked pasta and let sit in the refrigerator for about an hour.

Peel hard-boiled eggs and cut into slices (I use an egg slicer) spreading them across the top of the pasta/tuna mixture. Add remaining mayonnaise and mix all together.

Sprinkle with additional paprika to taste, and refrigerate until dinnertime.

Enjoy! We always do.