Yield: 4 Servings
|1 pounds||Elbow macaroni (small) cooked according to directions|
|4 \N||Hard boiled eggs; chopped|
|½ \N||Green pepper chopped|
|½ \N||Red pepper chopped|
|2 \N||Fresh tomatoes chopped|
|2 cups||Hellman`s mayonnaise (regular)|
|4 tablespoons||Cider vinegar|
|\N \N||Salt and pepper to taste|
Date: Wed, 17 Apr 1996 01:04:28 -0400 From: BobbieB1@...
~ G. Granaroli XBRG76A, - MM:MK VMXV03A Drain the pasta well. Mix in the oil and vinegar and mix well. Add all other ingredients and mix well.
Refigerate overnite. The next day, if it needs more mayo , add it and mix well. Adjust for salt and pepper. After it sits overnite, it tends to need more salt.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #108
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .