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
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:
red kidney beans