Amish Macaroni Salad

 

Sweet Amish Macaroni Salad

Ingredients:
1 lb salad macaroni
4 hard-boiled eggs (chopped)
1 small onion, finely diced
3 celery ribs, diced small
1 small sweet pepper, seeded and diced small (red or orange)

Dressing
2 cups light mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 tablespoons dill pickle relish
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika (to garnish)

Directions :
Cook the macaroni according to directions, drain well.

While pasta is cooking mix up all the dressing ingredients till well blended and set aside.

Chop up all the veggies.

When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don’t like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.

Refrigerate for at least one hour, the longer you let it set the better the flavor.

Celery Seed Salad Dressing

Celery Seed Salad Dressing

This recipe is the famous Celery Seed Dressing from the former Charter House Restaurant in Bellevue Ohio. Unless you are needing 0ne and one-half quarts of dressing, divide this recipe by halves or fourths. Also the dressing tends to be a little sweet. Adjust the sugar to your taste. I use 2 cups sugar for the full recipe. Yield 6 cups

I have divided the 2nd recipe for a 12 ounce recipe  (1 1/2 cups)

Ingredients:
2 tablespoons salt
1 1/2 tablespoons paprika*
3 tablespoons dry mustard
2 1/4 cups sugar
1 1/2 cups vinegar
6 tablespoons grated fresh onion
1/2 cup water
4 1/2 cups salad oil
2 tablespoons celery seed

Directions: 

Place ingredients in blender ot Vita-Mix reserving celery seed. Blend on high speed until well blended: add celery seed and place in container,  Refrigerate.

*Can be made without the paprika. Tasty on a vegetable or fruit salad.

The Original Recipe divided into 1/4 Recipe
Yield 1 1/2 cups   (12 ounces)
Ingredients:
1 1/2 teaspoons salt
1 1/8 teaspoons paprika
2 1/8 teaspoons dry mustard
1/2 cup sugar + 1 tablespoon
1 tablespoon + 3/4 teaspoon vinegar
1 tablespoons + 1 1/2 teaspoon grated fresh onion
2 tablespoons water
1 cup + 2 tablespoons salad oil
1 1/2 teaspoons celery seed

Directions: 

Place ingredients in blender or Vita-Mix reserving celery seed. Blend on high speed until well blended: add celery seed and place in container  Refrigerate.

Can be made without the paprika.  Tasty on a vegetable or fruit salad.

Tony Roma's Coleslaw

Tony Roma's Coleslaw

For one week, I will publish the seven most popular recipes posted on my blog.  The top visited recipe is Tony Roma's Coleslaw with 5,711 hits.  It was originally published February 28, 2008.

Ingredients:

Dressing

1 1/2 teaspoons minced parsley

1 Tablespoon fresh lemon juice

1/2 teaspoon minced onion

1/4 teaspoon celery seed

1/4 teaspoon white pepper

1 cup mayonnaise

1 1/2 teaspoon white vinegar

1/2 teaspoon salt

1/4 cup sugar

Coleslaw

1 head cabbage cored and shredded (About 2 1/2 pounds)

1 large carrot, shredded

***

Directions:

Combine all dressing ingredients in a large mixing bowl. Blend with a wire whisk. Refrigerate.

Combine the dressing with the carrots and cabbage. Mix thoroughly. Cover and refrigerate for at least 2 hours before serving to allow flavors to blend. Stir while serving or the dressing will settle.

If you are making smaller batches, the dressing will keep up to one week in the refrigerator.

German Potato Salad

Authentic German Potato Salad

Ingredients:

3 pounds medium red potatoes
5 bacon strips, diced

1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Directions
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.

In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. 

Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. 

Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. 

Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Test Kitchen Tips
I buy several pounds of bacon when it’s on sale. I put the strips in a single layer on jelly roll pans and pop them in the oven to bake at 350° until crisp. I then place the strips on paper towels to drain before storing them in single layers in a freezer container. It’s easy to remove only the number of strips I need for a quick breakfast, sandwich or salad. A short time in the microwave reheats the bacon. —Dale H. Holland, MI

Celery seed is a classic addition to seafood dishes, slaws and pickles. The seeds are herbaceous, crunchy and slightly bitter. They come from a type of flavorful Asian celery.