Subject: Macaroni Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 20 2001 - 01:22:26 EST
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F O O D F U N N Y
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Today we not only have a food funny, but it's a dog food funny,
complete with preamble. Thanks to reader Pam Johnson for sharing
this with us:
Dear Chef:
I enjoy your ezine very much. The recipes are great! One of my
favorite things is to read about beautiful Nell
( http://worldwiderecipes.com/nell.htm ). We have two beautiful, sweet,
charming, loving Labs in our family, a Black Lab named Sadie, and a
Yellow Lab, named Rosie. I enjoyed the story of the pizza bones for
two reasons: because I know how Labs love to eat - anything and
everything, and also how "Lab people" love to talk about their Labs.
I have a Lab food story for you. Our Sadie loves tomatoes. We have a
fence around our vegetable garden... to keep the dogs out of course.
One day I noticed the gate open and found Sadie with her nose in a
tomato bush, then she picked the biggest, ripest tomato she could
find, the one I had been waiting to pick till it was just right. She
brought her treasure out to the grass and proceeded to devour it. She
will do this if we don't keep things closed up - only the nice juicy
ripe ones for this girl. Now I slip them to her for a treat. She
also likes apples and will go back to the orchard and pick them right
off the tree, ripe or not. The other day my children commented that
Sadie did not seem to be feeling well. She was not finishing her
food, which for her is highly unusual, plus they observed her eating
grass. I kept finding apples on the lawn. I finally figured out she
has been eating green apples off the trees and they must be upsetting
her tummy.
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T O D A Y ' S R E C I P E
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No soul food menu would be complete without macaroni salad. It is
frequently served as a side dish with barbecued chicken and ribs, and
provides the primary source of starch in many meals.
Macaroni Salad
1 cup (250 ml) mayonnaise
1/4 cup (60 ml) cider or other white vinegar
2 Tbs (30 ml) mustard, preferably Dijon-style
1 lb (450 g) macaroni, cooked according to package
directions and thoroughly drained
4 ribs celery, finely chopped
1 medium onion, finely chopped
1 red bell pepper (capsicum), seeded and finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 cup (60 ml) finely chopped fresh parsley
1 tsp (5 ml) celery seed
Salt and freshly ground pepper to taste
Blend the mayonnaise, vinegar, and mustard together until smooth.
Combine with the remaining ingredients and toss to thoroughly combine.
Refrigerate for 24 hours and adjust seasoning before serving. Serves
6 to 8.
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