Memorial Day is that first big picnic and three day outting holiday of the year in the states. And I have many fond memories of the family gatherings at local parks, the smell of burgers and hot dogs on the grill – juicy watermelon dripping down my chin, mom’s macaroni salad and of course the waiting for nightfall so we could light our sprinklers. It’s all part and parcel of this holiday.
Though, I would ask, that we all take a moment of silence to thank God for those who have spilled blood and given their lives so we can celebrate this holiday. And to say a prayer of thanks and Godspeed to all our troops worldwide – who carry on the tradition of standing the watch.
It’s days like these that I wish I had the wherewithall to send a home made bbq to Iraq and Afghanistan – with vat’s of mom’s special macaroni salad on ice. Unfortunately, I haven’t so…I offer the recipe instead. I suppose it is possible that one or two of our troops might find the recipe and be able to convince somebody to make it for them???
2lbs of large elbow macaroni
1/2 small brown onion, minced fine
3 stalks minced celery
1 very small jar of pimentos
2 large dill pickles, minced fine (are you sensing a trend here?)
3 large hard cooked eggs minced fine
1/4 cup of dill pickle juice
3 TBS yellow mustard
1 can of tuna (optional)
1-2 cups of whole egg mayo (depending on how dry or wet you like your mac salad)
Cook elbow macaroni and drain and rinse. Place in large bowl in fridge and let completely cool. Once mac is cooled pull out of fridge and set aside (it works well if you make the mac the night before and leave in fridge over night – cooled mac does not absorb the liquids as much and keep the salad much more moist). Take mayo, mustard, pickle juice and mix in separate bowl, set aside.
To the mac, add the celery, onion, egg, pimentos, pickles and tuna (if you are using) and toss thoroughly. Then again, put in fridge for about an hour. This lets the flavors marry and seep into the mac first.
Then pull out of fridge and add ‘sauce’, again tossing thoroughly. Sprinkle with paprika on top, cover with plastic wrap and keep cool until ready to serve. If you find that the mac has absorbed the liquid too much and is a little dry, just add a little water to bring it back up. Quite yummy.
Have a safe and happy Memorial Day.