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Cooking directions:
    Bring 4 quarts of salty water (1 tsp. salt) to a rapid boil.
    Stir in 12 oz. of elbow macaroni (approximately 1½ cups),
    and return to a rapid boil.
    Cook uncovered, stirring occasionally, for 6-8 minutes.
    Drain well (use a colander), cool while preparing other ingredients.

In a large bowl, add 1 grated carrot, 10 midget sweet pickles (diced), 1-2 Tbsp. of pickle
juice, and 3-4 heaping Tbsp. of Miracle Whip® or mayonnaise, then add a 6.5 oz. can of tuna
(drained, flaked with a fork).

Add the cooked macaroni, ½ tsp. salt and dash of pepper, then mix all ingredients

Chill several hours or overnight (allows the macaroni to absorb the Miracle Whip® or
mayonnaise), then serve on a bed of lettuce. Some people (including my grandchildren!)
like to eat the salad with potato chips.


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