Monthly Archives: May 2012
Here's a recipe for traditional macaroni salad. There are so many wonderful macaroni salad recipes but sometimes I like to make the macaroni salad that was "The" macaroni salad of my childhood.
There isn't anything fancy about this recipe, but it delivers simple, great taste and is perfect served along with a sandwich or a burger.
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red or Vidalia onion
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced red or green pepper
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- kosher salt to taste
- Freshly ground black pepper
In a large bowl combine the macaroni, celery, onion, parsley and peppers, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
Baked Stuffed Founder is a tasty light dinner option for those nights when you are looking for something healthy. You can easily substitute Tilapia for Flounder if you prefer it.
I like to serve this meal with a nice salad filled with fresh summer produce. I top the fish with lots of fresh squeezed lemon and a bit of tarter sauce.
- 1/2 cup Chopped Celery
- 1/2 cup Chopped Green Onions
- 1 Clove; Minced Garlic
- 1 stick Butter (1/4 lb)
- 1-1/2 cups Moistened Cubes of Bread
- 1/2 lb Chopped Boiled Shrimp
- 1/2 lb Crab Meat
- 2 tbs Chopped Parsley
- 1 Slightly Beaten Egg
- Salt, Pepper and Cayenne Pepper
- 4 Medium Size Flounders
- Sauté celery, onion and garlic in 1/2 of butter over low heat.
- Add bread, shrimp, crabmeat, parsley and egg; mix well.
- Season with salt, black pepper and cayenne.
- Split thick side of flounder, lengthwise and crosswise, and loosen meat from bone of fish to form a pocket for stuffing.
- Brush well with melted butter; salt and pepper, and stuff pocket.
- Melt remaining butter in a shallow baking pan.
- Place fish in pan; do not overlap.
- Cover and bake in 375F oven for 25 minutes, or until fish flakes very easily with a fork.
- Remove cover; bake another 5 minutes.
Yield: 4 Servings
- 4 medium carrots, roughly chopped
- 1-inch knob of fresh ginger, roughly chopped
- 1 shallot, sliced
- 1 clove garlic
- 3 tablespoons rice vinegar
- 1 tablespoons sesame oil
- 1 teaspoon soy sauce
- 1 tbsp. peanut butter
- 1 tbsp. sugar
- 1 tbsp. chopped peanuts
- 1/4 cup vegetable oil
- Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.
- Slowly add vegetable oil and continue processing until smooth.
- Add water to thin, if desired.
- Refrigerate in an airtight container up to 1 week.