Recipe Talk

Hi all: I am looking for a home recipe for Macaroni & Cheese Salad. You can buy it at your supermarket's deli counter. Most times it is made by Johnston or Ziggy. Does anyone have a copy of this recipe? Help please. Thanks.

CREAMY MACARONI AND CHEESE SALAD

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8 oz. macaroni twists, cooked

as directed

1 c. grated Parmesan cheese

1 green pepper, chopped

1 c. chopped green onion

1 c. sliced radishes

1/4 c. chopped parsley

1 c. (8 oz.) buttermilk and

onion salad dressing

2 tomatoes, cut in small

wedges

Combine macaroni, cheese, green pepper, green onion,
radishes and parsley in a large bowl. Add salad dressing and
stir until blended. Garnish with tomato wedges. Makes 6 to 8
servings.
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DELI SALAD

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2 c. chopped onions

2 Tbsp. vegetable oil

3/4 tsp. caraway seed, crushed

2 (16 oz.) cans sauerkraut,

rinsed and drained

12 to 16 oz. sliced corned

beef pastrami

curly endive or lettuce leaves

Dilled Potato Salad or Mustard

Potato Salad

3 hard-cooked eggs, cut into

quarters

dill or parsley sprigs

rye or pumpernickel

Saute onions in oil in large skillet until tender, about
5 minutes. Stir in caraway seed; saute 1 minute. Remove from
heat; add sauerkraut and toss. Spoon sauerkraut mixture into
endive-lined serving platter. Arrange corned beef slices on
sauerkraut; spoon potato salad into center. Garnish with
hard-cooked eggs and dill. Serve with rye rolls.

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MANHATTAN DELI SALAD

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1 pkg. (12 oz.) spiral pasta

1 1/4 c. pitted olives, sliced

1 c. chopped green or red

pepper

1/4 lb. hard salami, cut in

thin strips

1 small red onion, cut into

rings

1/4 to 1/2 c. grated Parmesan

cheese

1/4 c. chopped parsley

3/4 c. Italian dressing

Cook pasta according to package directions. In large
bowl, combine olives, green or red pepper, salami, onion,
cheese, parsley and Italian dressing. Add pasta and toss well.
Serve at room temperature or chilled. Makes 6 servings.

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DELI PASTA SALAD
(Serves 8)
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7 oz. Rotella pasta, cooked

6 oz. Monterey Jack, in cubes

6 oz. sliced salami, cut in

strips

1 thinly sliced zucchini

1/2 c. red or green pepper

1 small red onion, sliced and

separated into rings

1/4 c. sliced black olives

1/4 c. Parmesan cheese

1/4 c. snipped parsley

2 tomatoes, cut in wedges

Combine ingredients in large bowl.

Dressing:

1/4 c. olive oil

1/4 c. wine vinegar

2 Tbsp. water

1 1/2 tsp. dry mustard

1 tsp. crushed oregano

1 tsp. crushed basil

1 clove minced garlic

Pour dressing over pasta mixture. Toss lightly to coat.

Cover and chill for 4 hours or overnight.

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PASTA DELI SALAD

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1/2 lb. pkg. Creamette rainbow
rotini

1 (9 oz.) pkg. frozen
artichoke hearts, cooked
and drained

1 (5 oz.) pepperoni stick,

sliced

1 c. sliced cauliflowerets

1 c. small broccoli flowerets

1 c. diced Monterey Jack

cheese

1 medium carrot, grated

3 green onions, sliced

1 c. Italian dressing with

cheese

Mix ingredients as listed: rotini, artichoke hearts,
pepperoni, cauliflowerets, broccoli, cheese, carrot, onions and
dressing. Let stand for several hours or overnight. Flavor
improves with age.

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DELI-STYLE CUCUMBER SALAD

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1 large cucumber, sliced very

thin

1 Tbsp. finely chopped onion

1/3 c. sugar

1/3 c. vinegar

4 Tbsp. cold water

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. salad oil

Make a marinade of all ingredients except oil. Cover;
let stand overnight, stirring occasionally. Add salad oil
before serving.

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DELI DRESSING

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1/2 c. mayonnaise

1/2 c. sour cream

3 Tbsp. vinegar

2 Tbsp. sugar

1 small onion, grated

(optional)

Put in jar and shake well. Refrigerate.

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CREAMY COLESLAW

(Hollywood, Florida, Deli Style)
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1/2 c. mayonnaise

1 Tbsp. milk

1 tsp. prepared white

horseradish

3/4 tsp. sugar

1/2 tsp. salt

1/8 tsp. pepper

1 lb. green cabbage

1 tsp. grated onion

1 medium carrot, grated

In large bowl, mix all ingredients except cabbage.
Thinly slice leaves of cabbage with sharp knife and add to
mixture. Toss to coat. Chill and serve.

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SUMMER PASTA SALAD

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1 lb. linguine

1 (6 oz.) pitted ripe olives,

sliced

5 oz. green olives (already

sliced in jar)

1 medium onion, diced fine

1 green pepper, diced fine

4 to 5 medium tomatoes,

chopped coarsely

1/2 tsp. garlic powder

1 1/2 tsp. basil

1/2 lb. mushroom salad (from

deli counter)

1 1/2 tsp. parsley flakes

2 oz. grated Parmesan cheese

16 oz. red wine vinegar and

oil salad dressing

Boil linguine in salted water until done and drain in a
colander. Rinse with water until pasta is just warm, then let
drain. Transfer linguine to large mixing bowl or salad bowl
while still slightly warm. At this time, add 1/3 of the salad
dressing and mix well so that the noodles do not stick together
and then cut through noodles with a sharp knife a few times
each way. Add spices and mix well again.
Add sliced olives (black and green), diced green pepper,
diced onions and tomatoes; mix well while pouring in the
remaining salad dressing. Add mushroom salad and grated
cheese, a little at a time, while mixing into salad. Refriger-
ate until ready to serve.
Note: Red wine vinegar may be served with salad for
those wishing to add some to their serving.

I am looking for the same recipe. If you find it could you send it to me at hedderson600@hotmail.com and if i find it i will send it to you.

Thanks