DELUXE CHICKEN MACARONI SALAD

4 oz. salad macaroni

2 c. diced cooked chicken
1 c. chopped apples
1 c. diced celery
3/4 c. chopped nuts
1/2 c. diced sweet pickles
2 tbsp. chopped onion
1/2 c. mayonnaise
1 tbsp. prepared mustard
2 tbsp. lemon juice
1 tsp. salt
1/8 tsp. pepper
Pimiento strips
Cook any one of the small size macaroni varieties in boiling salted water until tender. Drain. Combine chicken, apples, celery,
nuts, pickle and onion. Mix salad dressing, mustard, lemon juice, salt and pepper. Combine chicken mixture, macaroni and
salad dressing. Chill well. Garnish with pimiento strips. Serves 4. Chilling over a period of several hours allows absorption
and blending of all ingredients.

Ingredients:
1 (356 g) can chicken breasts, in broth
1 cup whole wheat elbow macaroni
3/4 cup fresh tomato, cubed
1/2 cup cheddar cheese, cubed (we like sharp)
1/2 cup cucumber, sliced into half rounds
1/2 cup celery, sliced
1/4 cup green onion, sliced

Dressing

1/2 cup plain fat-free yogurt

2 tablespoons fat-free mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (or course ground black pepper)
lettuce, enough to line a platter

Directions:
Drain the chicken and reserve the broth.

Add the chicken broth to the saucepan you will cook the macaroni in; add enough water to just cover the macaroni; cook macaroni al dente, drain and
run under cold water; cool completely.

Break up the chicken and add to a large bowl, add the cooled macaroni, tomato, cheese cubes, celery, cucumber and green onion; mix well.

In a small bowl whisk together the yogurt, mayonnaise, mustard and pepper; pour over the chicken/macaroni mix and stir lightly until well coated.

Line platter with crisp lettuce leaves and fill with salad. Refrigerate for at least one hour.
 MACARONI FRUIT SALAD

SALAD:
1 pkg. miniature marshmallows
1 can fruit cocktail, drained
1 can crushed pineapple
1 can mandarin oranges, drained
2 chopped apples
1 pkg. macaroni rings (salad macaroni)
CUSTARD:
4 eggs
1/2 c. lemon juice
1 c. sugar
SALAD: Mix all together with custard and let stand overnight in the refrigerator. When ready to serve, whip 1 pint cream and
fold in.

CUSTARD: Boil until thick. Beat until smooth with egg beater.

Ingredients

1 cup Macaroni
2 tbsp Milk Maid
1 tbsp Cream
1/3 can Tropical Fruit Cocktail
1/3 can Sea Coconut
1/2 can Palm Fruit
1/3 can Fruits of Your Choice(i used Rambuthan)
10g salt

Method:

 Cook the macaroni with enough water and salt,drain it.Cool it in tap water.
 Drain the syrup from the fruit.You can drain them by putting them all together in a strainer and leaving them there for a
few minutes to drain any excess syrup.
 Place the Cooked Macaroni in a bowl.
 Add the fruits in over the macaroni.
 Add the Cream.
 Add the condensed milk
 Mix them well.Keep the bowl in the fridge for 1/2 an hour.

Ingredients

 1 package Creamette Rings (7 ounce pkg)

 1 egg, beaten

 1/2 cup sugar

 1 tablespoon flour

 1/4 teaspoon salt

 1 can crushed pineapple drained (reserving liquid) (large can)

 8 ounces Cool Whip

 1 can mandarin oranges, drained (16 ounce can)

 1 cup miniature marshmallows

Directions

 Prepare Creamette Rings according to package directions. Drain.

 Cook together egg, sugar, flour, salt and reserved pineapple juice until smooth and thickened.

 Blend into cooked rings. Chill 1 hour.

 Remove from refrigerator. Combine rings, pineapple, Cool Whip, fruit cocktail and marshmallows.

 Chill before serving. 6-8 servings.