This is a delicious summer salad that has simple ingredients I always keep on hand! We like it best with homemade cooked dressing. I cook the dressing, eggs and macaroni the night before I serve it. I adapted this from a little recipe booklet "Tried and True from Creamettes 1981". If you make the homemade dressing, use the leftover for sandwiches or anywhere else you use mayonnaise or Miracle Whip, it keeps several days.
Bacon 'n' Egg Macaroni Salad
7 Ounces Rotini -- Elbow Macaroni
2 Tablespoons Olive Oil -- or salad oil
2 Tablespoons Cider Vinegar
6 Slices Bacon -- crumbled, reserve 2 tbsp. for garnish
3 Large Eggs, Hard-cooked – chopped*
1/2 Cup Celery -- chopped
1/3 Cup Onion -- chopped
3/4 Cup Salad Dressing -- or mayonnaise
1/4 Teaspoon Pepper
Cook macaroni as package directs, rinse and drain. Combine with the olive oil and cider vinegar and chill 2 hours or overnight.
Cook bacon until crisp; crumble, reserve 2 tablespoons for garnish.
In a large bowl, combine all ingredients; mix well.
Cover and chill until serving time; stir before serving and garnish with reserved bacon.
Yield: Serves 6
*To cook your eggs, place them in a small saucepan, cover with water, bring to a boil, cover and set aside for 15 minutes; drain and run cold water over them to stop cooking. Refrigerate until use.
Cooked Dressing
2 tablespoons Sugar
2 tablespoons Flour, All-purpose
1 teaspoon Salt
1 teaspoon Dry Mustard
2 large Egg Yolk -- slightly beaten
¾ cup Skim Milk
4 tablespoons Vinegar -- mild
1/2 Tablespoon Butter -- up to 1 tbsp.
Mix dry ingredients; add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly. Add vinegar and butter; mix well and cook until thick.
67¢ per cup Only 25 Calories per tablespoon
Yield: "1 cup"
"Betty Crocker Good and Easy p152 or Better Homes and Gardens New Cook Book 1968"
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