Source: U.S. Department of Defence
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Macaroni Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 034 00
MACARONI SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
141 cal
20 g
3g
6g
26 mg
217 mg
14 mg
Ingredient
Weight
Measure
Issue
WATER,BOILING
29-1/4 lbs
3 gal 2 qts
SALT
7/8 oz
1 tbsp
OIL,SALAD
5/8 oz
1 tbsp
4-3/8 lbs
1 gal 3/4 qts
MACARONI NOODLES,ELBOW,DRY
EGG,HARD COOKED,CHOPPED
1-1/4 lbs
1 qts
1-7/8 lbs
1 qts 3-1/8 cup
2-5/8 lbs
CELERY,FRESH,CHOPPED
ONIONS,FRESH,CHOPPED
1-3/8 lbs
3-7/8 cup
1-1/2 lbs
PICKLE RELISH,SWEET
1-1/3 lbs
2-1/2 cup
SALAD DRESSING,MAYONNAISE TYPE
2 lbs
1 qts
PIMIENTO,CANNED,DRAINED,CHOPPED
6-3/4 oz
1 cup
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
VINEGAR,DISTILLED
6-1/4 oz
3/4 cup
PAPRIKA,GROUND
1/8 oz
1/3 tsp
Method
1 Add salt and salad oil to water; heat to a rolling boil.
2 Slowly add macaroni while stirring constantly, until water boils again. Cook about 15 minutes or until tender; stir occasionally.
DO NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly.
4 Combine macaroni, chopped eggs, celery, onions, pickle relish, Salad Dressing, pimientos, pepper, and vinegar. Toss lightly.
5 Garnish with paprika.
6 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 141 cal |
| Carbohydrates: | 20 g |
| Protein: | 3g |
| Fat: | 6g |
| Cholesterol: | 26 mg |
| Sodium: | 217 mg |
| Calcium: | 14 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER,BOILING | 29-1/4 lbs | 3 gal 2 qts | |
| SALT | 7/8 oz | 1 tbsp | |
| OIL,SALAD | 5/8 oz | 1 tbsp | |
| MACARONI NOODLES,ELBOW,DRY | 4-3/8 lbs | 1 gal 3/4 qts | |
| EGG,HARD COOKED,CHOPPED | 1-1/4 lbs | 1 qts | |
| CELERY,FRESH,CHOPPED | 1-7/8 lbs | 1 qts 3-1/8 cup | 2-5/8 lbs |
| ONIONS,FRESH,CHOPPED | 1-3/8 lbs | 3-7/8 cup | 1-1/2 lbs |
| PICKLE RELISH,SWEET | 1-1/3 lbs | 2-1/2 cup | |
| SALAD DRESSING,MAYONNAISE TYPE | 2 lbs | 1 qts | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 6-3/4 oz | 1 cup | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| VINEGAR,DISTILLED | 6-1/4 oz | 3/4 cup | |
| PAPRIKA,GROUND | 1/8 oz | 1/3 tsp |
| Method: | |
|
1 Add salt and salad oil to water; heat to a rolling boil. 2 Slowly add macaroni while stirring constantly, until water boils again. Cook about 15 minutes or until tender; stir occasionally. DO NOT OVERCOOK. 3 Drain. Rinse with cold water; drain thoroughly. 4 Combine macaroni, chopped eggs, celery, onions, pickle relish, Salad Dressing, pimientos, pepper, and vinegar. Toss lightly. 5 Garnish with paprika. 6 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence