A few weeks ago, our good friends Greg and Cauleen traveled back east to visit family in Lancaster, PA. They brought us back some great foodie souvenirs including the cookbook from which I prepared the above macaroni salad and an array of Kitchen Kettle Village goodies.
Kitchen Kettle website tells me that they’ve been preserving the bounty of Lancaster County PA for over 50 years and offer an assortment of jams, jellies, sauces, relishes and baked goods including a Shoofly pie that they’ll ship to your doorstep if you’d like. They also have a recipe section for their products, so I’ll be anxious to see what I can whip up with that jar of pineapple jalapeno jam.
Cauleen will notice that there are three jars missing. What went quick was the Chow Chow, the Strawberry Rhubarb Jam and those tiny little sweet Pickled Beets. So far everything has been delicious, a great and flavorful product line.
Also in the cache was a Lancaster County Cookbook. The book is a collection of recipes submitted by residents of Lancaster County many of whom are famous for their Pennsylvania Dutch cooking. You’ll find Pepper Cabbage, Chicken Pot Pie, Creamed Celery, Apple Dumplings, Whoopie Pies, Funnel Cakes, and Shoofly Pie. Overflowing with old-time, traditional recipes, this book is right up my alley. A simple paperback no nonsense cookbook, the only glossy photos you’ll find are a collection showing us the villages and people of Lancaster County. Complete with essays about the area, it’s a great addition to my cookbook collection.
One of the first recipes that caught my eye was a macaroni salad recipe. Something about it reminded me the old-fashioned recipe my mom used to serve up when I was a kid. It turned out to be incredibly flavorful. Creamy with mayonnaise, tangy and sweet from the mustard, sugar combination, adding in evaporated milk, the mixture was perfect for the al dente pasta to soak up for a creamy end result texture. And with the crunch of celery, carrot and onion, this pasta salad is packed with flavor.
I found it interesting that the recipe called for “dressing”. Growing up in Kansas and following any recipe, the word dressing always meant Miracle Whip. I actually grew up calling Miracle Whip “dressing”. We used it in ham salad sandwiches, in potato salads and cole slaw. The sweeter flavor seemed to compliment all of those dishes. With the sugar content in this recipe, I was afraid Miracle Whip would make it too sweet, so used half Miracle Whip and half Best Foods Mayo. Let’s take a look.
A simple recipe to put together, you can see ingredient measurements in the above recipe photo and procedure is easy:
- Cook macaroni according to package directions. Drain, rinse and cool. Stir celery, carrot and onion into macaroni.
- Dice whites of eggs into salad.
- To prepare dressing mash egg yolks with mustard and blend well. Add sugar, salad dressing, milk, vinegar and salt to egg and mustard mixture. Pour over macaroni and vegetables. Mixture will appear soupy. Chill well before serving.
The salad was a perfect flavor-bold and perfect-partner to a piece of spicy barbecue sauce slathered grilled chicken.
Lancaster County Macaroni Salad…It’s What’s for a Summer Side Dish.