My grandma would make this Macaroni salad for any family get together. We lost my grandma a few years ago, but when I make this recipe it makes me think of her. I’ve never tasted a macaroni salad that tastes like this one! This recipe can make a lot if you need it to for a party, or you can make a smaller serving as well. It’s one of my favorite family recipes and I hope you all like it as well!
Marzetti Cole Slaw Dressing or Mayo
Spanish Green Olives, sliced
Green Onions, diced
Hard Boiled Eggs, diced
Salt + Pepper
For this recipe the ingredients aren’t exact, it usually depends on how big of a serving you are making. So while making this, add in how much feels right.
Let’s Get Cooking
Start off by cooking the macaroni per the boxes instructions.
While the macaroni is cooking, prep the rest of the ingredients. Dice the hard-boiled eggs, dice the celery and green onion, and slice the green olives.
Once the macaroni is finished cooking, rinse and let it cool.
Place the macaroni salad into a large bowl. Start with about 1 cup of Marzetti Cole Slaw dressing, or mayo. As the day goes on you may need to add in more dressing. Combine the dressing with the macaroni, making sure everything is covered.
Add in green onions + olives + celery + hard-boiled egg+ paprika + salt + pepper.
Mix well to combine.
And guess what, thats it! The recipe is complete. I hope you love this recipe as much as I do, it’s one of those meals that just brings me happiness.
We are bringing it back to my Polish/Slovak roots this week with these two recipes. First this week is Stuffed Cabbage! This comes from my Grandpa Hanigosky, it’s hand written and I am only given amounts, so the technique of bringing it all together was up to me (& my moms childhood memories of making these) to bring it all together. The only way to eat these is with a big gob of mashed potatoes and some corn.
3 lbs Ground Beef
1 TBSP Lawreys Seasoning Salt
1 TSP Garlic Powder
1 TBSP Parsley
1 Cup of Rice, boiled for 2 minutes
1/4 Cup Sugar
2 8oz Can Tomato Soup
1 Large Cabbage/2 Small/Medium Cabbage
Let’s Get Cooking
First things first, we need to boil that cabbage, it’s gonna make your house smell a little but just get over that now. Get the water boiling and core out the hard stem so that the leaves can be pulled off, drop the cabbage in one at a time. Be sure to watch the cabbage during this, removing from water to remove the soft outer leaves. While making this I noticed I would be removing the cabbage from the water and putting it back in. You’re making sure that these leaves will be able to roll. You won’t end up using the smaller cabbage leaves so leave them attached to the main stem, keep them we will be using them later!
Grab out a large mixing bowl and place all ingredients in, besides the cabbage. Make sure to boil the rice for 2 minutes before adding. Mix the ingredients well.
Preheat the oven to 350F
Once everything is all mixed together, scoop out some of the meat mixture and form a log. Grab a cabbage leaf and place the meat log [gross I know] on the end, where the stem would have been. Roll the stem side over the meat log, then fold in the two sides and complete the roll. Continue until you use up all the meat mixture. If you have any left over leaves, chop them up so they can be placed over the rolls in the pan.
Grab a deep roasting pan with a lid. Place cabbage rolls in the pan, you’re going to have to stack them on top of each other. Place left over chopped leaves on top if you have any. Pour over the tomato sauce & cover.
Cook for about 30 minutes.
When serving make sure you get all the yummy gravy over top everything! I hope you enjoy some of my family’s traditional recipes!