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Total Time
30mins
Prep 30 mins
Cook 0 mins

From a July 1961 insert entitled "Good Housekeeping's recipes for summer living...when your dining room is all outdoors"

Ingredients Nutrition

Directions

  1. EARLY ON THE DAY.
  2. 1. To rapidly boiling water add 1 tbs salt. Gradually add macaroni so that water continues to boil; cook, uncovered, stirring occasionally, until just tender. Drain, rinse in cold water, drain again.
  3. 2. In large bowl, combine macaroni, peas, celery, scallions, horse-radish, 1 tsp salt, pepper and mayonnaise; refrigerate.
  4. 3. In another large bowl, combine Bologna cubes, green-pepper squares, stuffed olives and French dressing. Refrigerate, stirring occasionally.
  5. JUST BEFORE TERRACE SUPPER.
  6. 1. Pour off and reserve French dressing from Bologna-and-stuffed-olive mixture; thoroughly toss most or all of this dressing with the macaroni mixture; turn into large salad bowl.
  7. 2. On each wooden skewer, alternate Bologna cubes and green-pepper squares, topping them with a stuffed olive. Then press each of these kabobs, spoke fashion, into top of macaroni salad.