My oldest daughter was finally going to be blessing my husband and I with our first grandbaby.
I was so thrilled when she told us, I nearly passed out! I couldn’t wait to help her with all the planning, organizing, and buying of all the things the baby would need. She knew that I was going to go overboard. I had been asking for kids from her for what seemed like forever. Secretly, I already had purchased a few things and stored them up in the attic.
After I brought those baby items down, she knew she had to do something to help keep me busy. That’s why she decided to put me in charge of the baby shower. There was a lot to do in that category.
I planned everything from the decorations down to the food. The most popular entree on the table was the macaroni salad. It was the first bowl that got emptied out!
Amish Macaroni Salad Recipe
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)
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)
How to make it :
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.