Ranch Macaroni Salad With Tomatoes And Corn` Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Elbow Macaroni,
1 1/2 cup: Corn Kernels, Fresh Or
Thawed Frozen,
4: Plum Tomatoes, Ripe And
Seeded,
Chop into 1/2" pcs.,
2 Ribs: Celery, chopped
4: Scallions, chopped
1 cup: Ranch Dressing, (see
Recipe),
1/4 tsp: Salt,
1/4 tsp: Pepper, freshly ground
Directions:
1. In a large pot of boiling salted water, cook the macaroni until
just tender, about 6 mins. Drain well, rinse under cold water until
cool, and then drain again. Place in a large bowl.
2. Add the corn, tomatoes, celery, and scallions and toss well. Add
the dressing, salt, and pepper and mix gently. Cover tightly with
plastic wrap and refrigerate until well chilled, at least 2 hours or
overnight. Serve chilled. Makes 8 servings from National Cowboy Hall
of Fame of Oklahoma City, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking
Source from luhu.jp
just tender, about 6 mins. Drain well, rinse under cold water until
cool, and then drain again. Place in a large bowl.
2. Add the corn, tomatoes, celery, and scallions and toss well. Add
the dressing, salt, and pepper and mix gently. Cover tightly with
plastic wrap and refrigerate until well chilled, at least 2 hours or
overnight. Serve chilled. Makes 8 servings from National Cowboy Hall
of Fame of Oklahoma City, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking
Source from luhu.jp