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Pitchwood Salad 

Note: Named after Mom ("Ralph") and Dad's endearing summer island retreat. Mom's fallback when the hoards descend for the Fourth of July. Even if you don't use this recipe, try marinating the macaroni in the frig--it really makes for a creamier salad. If you're hurried, mix in some of
the side dishes after marinating. I skip the pepperoni and, in addition to the other garnishes, add blanched broccoli or green beans for one of my low-cholesterol standbys for lunch.

8 oz elbow macaroni, cooked according to package directions
2 T oil
1 T lemon juice

1/2 cp mayonnaise
1/4 cp sour cream
seasoning salt
1/4 t dry mustard
1 t prepared mustard
2 T onions, chopped
1 T parsley

1 green pepper

1. Marinate cooked macaroni in oil and lemon juice 1 hour in refrigerator.
2. Add remaining ingredients, except green pepper and celery and marinate another hour.
3. Add green pepper and celery and serve with side dishes of:

black olives
sharp cheddar
red kidney beans
cherry tomatoes