offer in compromise

Cold Tropical Macaroni Salad

"Apple, pineapple, peas, hard-cooked eggs and pasta in a creamy dressing."

      Prep Time:                    Cook time:            Ready in:
     1 Day 1 Hr 15 Min       10 mim                 1 Day 1 Hr 25 Min

     Ingredients

• 1 (16 ounce) package macaroni
• 10 hard-cooked eggs, peeled and chopped
• 1 (16 ounce) jar creamy salad dressing
• 1 onion, thinly sliced
• 1 apple, cored and chopped
• 1 (8 ounce) can pineapple chunks, drained
• 1 (15 ounce) can peas, drained

     Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large bowl combine pasta, eggs, dressing, onion, apple, pineapple and peas. Chill 2 hours in refrigerator. Serve cold.

    Nutritional Information

    Amount Per Serving  Calories: 726 | Total Fat: 30.8g | Cholesterol: 378mg

Macaroni Salad

"This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too."

Prep Time:   Cook Time:      Ready In:
15 Min             30Min              45 Min

      Ingredients

• 1 (16 ounce) package macaroni
• 4 eggs
• 1 cup mayonnaise
• 1/2 cup sour cream
• salt and pepper to taste
• 1/4 teaspoon ground mustard
• 2 tablespoons sweet pickle juice
• 1 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 cup pimento-stuffed green olives
• 1/4 cup chopped sweet pickle
• 2 carrots, grated
• 1 green bell pepper, chopped
• 2 tablespoons celery seed

     Directions

1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
2. Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
3. In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.
4. In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.

    Nutritional Information

     Amount Per Serving  Calories: 692 | Total Fat: 40.4g | Cholesterol: 172mg