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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 24,322 of 26,839   
   Dave Drum to All   
   Salad Bar - 20   
   07 Oct 25 02:54:23   
   
   TZUTC: -0700   
   MSGID: 156507.cooking@1:218/700 2d4c7caa   
   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   BBSID: REALITY   
   CHRS: CP437 2   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Macaroni Salad   
    Categories: Pasta, Vegetables, Dairy   
         Yield: 9 servings   
       
   MMMMM--------------------------MACARONI-------------------------------   
              Salt   
         1 lb Elbow noodles   
         2    Celery ribs; fine diced   
         1    Red bell pepper; fine diced   
       1/2 c  Shredded carrots   
       1/2 c  Fine diced red onion   
      
   MMMMM--------------------------DRESSING-------------------------------   
         1 c  Mayonnaise   
       1/2 c  Sour cream   
       1/4 c  Apple cider vinegar   
         1 tb Granulated sugar   
         1 tb Dijon or yellow mustard   
         1 ts Kosher salt; more as needed   
       1/2 ts Black pepper; more as   
              - needed   
       
     Bring a large pot of salted water to a boil. Cook   
     noodles until a little past al dente, then rinse under   
     cold water and drain. Once the noodles are cool enough   
     to handle with your hands, transfer them to a large   
     bowl.   
        
     Add the celery, bell pepper, carrots and onion to the   
     cooled noodles; toss to combine.   
        
     Prepare the dressing: In a medium bowl, whisk together   
     mayonnaise, sour cream, vinegar, sugar, mustard, salt   
     and pepper.   
        
     Pour dressing over the pasta mixture and toss until   
     everything is well coated. Taste and season with more   
     salt and pepper, if desired. Cover bowl with plastic   
     wrap and chill for at least 1 hour before serving.   
        
     By: Millie Peartree   
        
     Yield: 8 to 10 servings (3 quarts)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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