Tag: summer

Macaroni Salad With Tuna

My mom started making this version of macaroni salad when my brother and I were little. We used to only make egg based macaroni salad, but then my mom found a recipe for imitation crab salad, and from there it became a tuna salad since tuna is a lot cheaper than even imitation crab. The tuna gives the macaroni salad a light flavor that is refreshing in the summer. We’ve also added celery to this in the past, especially if you or your family doesn’t like the flavor of onion.

  1. Boil 1 1/2 cup macaroni until al dente. Strain pasta and rinse with cold water.
  2. Transfer into large serving bowl. Add 1 1/2 cup mayo, 2 Tbsp Dijon mustard, 2 tsp garlic powder, 1 can of strained tuna, and 1/2 cup diced onion. Stir.
  3. Serve right away or refrigerate before serving.
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Christmas Leftovers: Ham Salad

Ham salad has been one of the foods that my mom has had since she was a little girl. This was the recipe her mom and grandmother used during the great depression to make ham last a few extra meals. For this recipe, they would use their own recipe for Thousand Island pickles, however, you can also use sweet relish or sweet pickles to accomplish the same task, however I canned some Thousand Island pickles this summer, so I’ll be using those. You will also see that I am using toast. I always freeze my bread since it’s just me and my husband and we don’t want to waste food, and toasting tends to work really well in cooking/heating up the bread again.

  1. Cut ham into cubes. Approx. 4 slices cut into 1″ x 1″ cubes (1 1/2 cup)
  2. Place these into a chopper, blender, or meat grinder. For chopper/blender, pulse until all of the ham takes on the small pebbly texture, or until you’ve chopped all of the cubes.
  3. Take sweet pickles (1/2 cup) and process into a relish.
  4. Finally, Mix Ham (1 1/2 cup), Relish (1/2 cup), and Mayo (1 cup). Chill or serve immediately on bread or toast.
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Deviled Eggs

My family has been making deviled eggs for almost every picnic and family party since I was a child. We’ve made them on the trunk of our car before, tried to transport them made, and made them at home and stuffed them at our destination. My family also tends to make our deviled eggs more liquidy than others do.

  • Hard boil the half the number of deviled eggs you want. I used 3 for this recipe. (Boil water, and once boiling lower eggs into water using a spoon and set a timer for 15 minutes. After 15 minutes, immediately submerge in cold water, and refresh with more cold water if it begins to warm for about 10 minute.)
  • Peel 3 eggs and rinse under cold water to remove excess shell/shell fragments. Place eggs on plate and cut the eggs in half with a butter knife. Cut from top to bottom of egg slowly to not damage the egg white.
  • Once cut in half, grab another bowl, and place egg yolks into the bowl. The easiest way to do this is to invert the egg half over the bowl, and gently pull back on the egg whites around the edge of the yolk. If it’s really stuck, you can also lightly tap the back side of the egg while holding back the yolk till it falls out.
  • Mash up the yolks with a fork. Add 1 tsp of mustard powder, 1 1/2 Tbsp of yellow mustard, and 1 cup of mayo or equivalent. Mix and adjust to your taste.
  • Using 2 spoons or a piping bag, fill the egg halfs. Reserve extra filling to add to potato salad, make a sandwich, smear over ham, or enjoy on it’s own as a snack.
  • Finish the deviled eggs by gently taping some paprika over top. Refrigerate covered or serve right away.

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