Oh my word...I'm posting an entry! I think I'll faint! I had my two little grandsons for the entire weekend...need I say more? Dear Hubby told me after they went home yesterday, "I'm worn out just from watching YOU all weekend!" But they were darling. And they were good. I took two Wal-Mart sleeping pills and went to bed at 5 pm last nite. Slept like the dead until Dear Hubby woke me at 4 this morning. It wasn't just the boys that tired me out...I'm used to Dylan's busyness...but I was fighting a nasty bladder infection all last week and the antibiotics for those always make me really queasy. Just ask Dear Hubby! I get carsick from them, seriously.
Anyway. Enough about that. I have had several commenters and emailers asking me for my macaroni salad recipe. I'm going to attempt to write it out for you here. I say that because it's all in my head and I don't go by any given recipe...I go by sight and smell. My daughter or Dear Hubby do the taste testing for me since I have no sense of taste. So...it's not even in any particular recipe form. I'll just write it out as I'm "preparing" it in my head:
Macaroni Salad ala MissKris
1 pkg. salad macaroni - 12 oz, I think - or small elbow macaroni if salad macaroni isn't available. I cook it according to package directions, then drain it in a colander and rinse it with cold water until the macaroni is cold to the touch. I boil 4 large eggs until hardboiled, then rinse them off until they're cold...or make them the nite before and store in the fridge. I put the macaroni in a big bowl...I think the key to a good salad is to have plenty of room to mix the ingredients together very thoroughly. I chop up the eggs into fairly small chunks and mix them in with the macaroni. Then I salt and pepper it all - can't really say how much, just until I know it's "right". I then take 4 dill pickles and chop them up fine on my chopping board, then dump them in with the macaroni and eggs. Mix them together well. Then I finely dice between 1/4-1/3 cup of yellow onion, dicing it up in the pickle juice left on the chopping board and mix that into the bowl very thoroughly. I never ever use mayonnaise! I use Miracle Whip Light. I have no 'given' amount of that, either. I start out with one heaping mixing spoon of it and mix it in thoroughly with all the ingredients. Then I just add and mix more until it 'looks' right, which is just a little on the creamy side because the macaroni, as it 'mellows' in the refrigerator, absorbs a lot of the Miracle Whip. Now it's ready for the taste test. Sometimes it's fine...sometimes it might need a little more pepper or pickle. Maybe even a little more Miracle Whip. Then it's all mixed again very thoroughly, I cover the bowl with saran wrap, and stick it in the fridge. I usually make it a day ahead of when I plan on serving it, or very early in the morning on the serving day. I don't know why it seems to popular, it's so simple, but if I have any 'secret' to it, it's the thorough mixing and serving it well-chilled.
And that's it.
So....hopefully you'll have better luck than my mom-in-law and sisters-in-law have had making it. And, honestly, this is exactly the way I make it. Every time.