Prep 15 mins
Cook 15 mins
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Mrs. Alice (Podgie) Meyer. She didn't specify the number of servings this recipe makes. So, I am using guesswork. Chill time is not included in cooking time.
- 1 lb shrimp, shelled
- 1 1⁄2 cups macaroni, cooked and drained
- 4 ounces American cheese, cubed
- 1⁄2 cup celery, chopped
- 2 tablespoons onions, chopped
- 1⁄4 cup green pepper, chopped
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 3 tablespoons vinegar
- 3⁄4 teaspoon salt
- Cut up shrimp.
- Toss shrimp,cheese, onion, celery and onion with the macaroni.
- Blend remaining ingredients and toss with shrimp mixture.
- Chill before serving.
I didn't especially care for this, I think it was the sour cream and cheese that turned me off. Without those two things I think this would make a good basic recipe. I would make this again eliminating these two things. It definitely needs salt and pepper. Made for Chef Alphabet Soup.
This salad was easy and good. I am not a pepper lover, so I made recipe with out it. Still very good. Will make again.
This is very much like the macaroni salad my mom always made. I did omit the shrimp as I was serving this with BBQ sandwiches and wanted a side salad. I also stirred in a bit of sugar & black pepper. Made for ZWT4.