Recipe for...dilled macaroni-chicken salad


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	dilled macaroni-chicken salad This recipe is rated : 0 Recipe Ingredients 8 ounces elbow macaroni -- uncooked 1 cup cooked and chopped chicken breast 1/2 cup evaporated skimmed milk 3 tablespoons white wine vinegar 2 tablespoons chopped green onions 1 tablespoon vegetable oil 1 tablespoon chopped pimientos 2 teaspoons sugar 1 teaspoon dried dill weed 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper Cooking Procedures Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine milk and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours. Yield: 5 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: tance, I have often made of little remnants of different kinds of cooked food the most palatable of soups. Bones left over, cooked or not, ought to be cracked, and added to the contents of the soup kettle. The superfluous fat of a roast is better trimmed off when raw, and prepared for future use by cutting it in squares, and rendering or " trying it out." Have the clean drippings poured through a fine sieve into a bowl, and set away in a cool place. The fat left after the meat has been
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