Macaroni Salad. An Easy Classic!

Macaroni Salad - An Easy Classic!

Hi folks! Its been a while since I've posted. During the recent Christmas season, I had opportunity to put together some of the easy classics that we all enjoy. Whether it be summer or winter, macaroni salad is a favorite when you have a gathering. I was surprised that although some had eaten it all their lives, they did not know how easy it is to prepare it. Well, to make sure that such a classic survives the test of time and doesn't disappear into obscurity, I've written it down for others to enjoy.

Ingredients:
2-cups dry elbow macaroni
2/3 cup yellow onion - diced medium to fine
2/3 cup celery - sliced thin
2/3 cup green bell pepper (or add some red/orange pepper for color)
1/4 cup carrot - shredded
1/4 cup tomato (diced fine and seeds/juice removed) (option ingredient)
1/4 tsp salt
1/4 tsp pepper
1 cup mayonnaise (add last)


Cook macaroni to tender, usually 7-9 minutes after boiling starts. Drain and chill. I speed up the chilling process by submerging the cooked macaroni into ice cold water and leave it there while I cut up the other ingredients. Once chilled, remove and drain the macaroni well.

Add the mayo last. 

Mix all ingredients with the drained macaroni except the mayo. Add the salt and pepper slowly as you mix to insure good distribution of the seasoning.

Finally add the mayo, stir well and chill. The macaroni may tend to absorb some of the mayo as it sits, so you may need to add a tablespoon or two back to the dish before you serve it. Macaroni salad is always best the following day, so I tend to make it a day before I need it.

Anyway, feed back is always enjoyed. Please let you friends know about my site and feel free to write in if their is anything you would like to see on Cooking With Harv.

Thanks again, Take care. Just Harv.

mitchellhw@comcast.net

Chill and Serve! 

Smoked CoHo Salmon Pizzas!

Smoked Salmon and Cream Cheese Pizza!

Hi folks. I didnt create these, but I surely do enjoy them! If you like the taste of smoked Coho salmon and cream cheese, then I guarantee you'll LOVE

these kinda pizzas!
The preparation of these magical little discs of culinary pleasure is so easy yet the reward is tremendous!



Here's all you'll need;

* - 1 - 6 oz. Coho Salmon fillet (crumbled)
* - 1 block cream cheese (softened)
* - 1 tbsp. capers
* - 1/2 cup dice red onion
* - 1/2 cup grated cheddar cheese
* - 1/2 cup diced bell pepper
* - 1 tbsp. dill weed
* - 1/2 cup thin sliced tomatoes
* - 3 tbsp. Jalapeno jelly
* - 2 10" flour tortillas
* - Salt to taste

Preheat your oven to 425F.

Spread the softened cream cheese over each tortilla to a thickness of about a nickel. Some may like more, some less.

Spread the crumbled salmon generously over each pizza.

Spread the remaining ingredients across the pizzas. I prefer to put the jalapeno jelly on right after the salmon. I use a small spoon to ship the jelly into a thinner consistency. Then I use the same spoon to drizzle the jelly across the pizzas. You dont need complete covereage; just a dab will do ya'.

Once all the ingredients are in place, bake them at 425F for 12-15 minutes or until you see the exposed edges of the tortillas begin to brown.

Your done! allow them to cool for a minute or so before cutting. This allows the cream chesse to stabilize and not drip. Use caution...these are
delicious and you may not want to share with those around you!

Enjoy......Just Harv.