Appetizers:

Vegetable Macaroni Salad

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This makes a large amount and the recipe can be divided in half or adjusted to size of group serving.

Ingredients

1 pound small shell macaroni
1 head cauliflower
1 cucumber
4 stalks celery
1 large green pepper
1 large onion
4 carrots
1 (14 ounce) can sweetened Eagle Brand milk
1 cup vinegar
1 cup sugar
2 cups real mayonnaise
Salt and pepper to taste

Instructions

Cook, drain and cool macaroni. Chop cauliflower, cucumber, celery, green pepper and onion. Shred carrots and combine vegetables with macaroni. In another bowl, combine condensed milk, vinegar, sugar, mayonnaise, salt and pepper. Mix, then combine with the vegetables and macaroni. Chill covered for 24 hours.

Genevieve Waldbusser, Prophetstown