BBQ Basics

[Anna Michele]

macaroni picnic salad

~ macaroni picnic salad ~

1-16 oz. package elbow macaroni

3/4 cup extra sharp cheddar cheese, cubed small

1 cup bread and butter pickles, chopped

1- 12 oz. package frozen peas, thawed

1 red bell pepper, chopped

6 green onions + green tops, chopped

2 stalk celery, chopped

1 large carrot, peeled and chopped fine

1 lb bacon, fried, cooled, blotted and chopped

5 eggs, hard boiled and chopped

Dressing:

1 package dry Ranch salad dressing mix

1 cup real mayonnaise (I use Hellmann’s)

1/3 cup sugar

1/2 cup grated Parmesan cheese

1/4 cup sweet pickle juice

2 Tablespoons mustard

2 teaspoons Tony Cachare’s Creole seasoning

generous amount of freshly ground black pepper

Cook pasta according to package directions. Allow to cool. Boil , chop and cool eggs at the same time. Combine all salad ingredients. Combine all dressing ingredients. Mix together. Chill in refrigerator until ready to serve.

http://chindeep.com/2012/07/05/macaroni-picnic-salad/

[Anna Michele]

classic layered salad in a mason jar

for 4 servings:

4 (25 oz.) Mason jars

2 cups crumbled corn bread muffins

2 Tablespoons honey

2 cups spring greens

1/3 cup Italian dressing or balsamic vinaigrette (divided)

1 large chicken breast, grilled and cut into chunks (approx. 1 and 1/2 cups)

1/2 cup yellow and orange bell pepper, chopped

2 Roma tomatoes, seeded and chopped

1/2 cup red onion, chopped

1/4 cup celery, chopped

1/4 cup cucumber, seeded and chopped

Italian dressing or balsamic vinaigrette

a sprinkle of salt and pepper

2 cups grated Monterey Jack cheese

8 slices salami, chopped

1 mashed avocado + juice of 1/2 lemon + 4 oz. sour cream (mix together ’til smooth)

6 pieces of bacon, fried, cooled and crumbled

2 green onions + green tops, chopped

Divide the ingredients between the 4 (25 oz.) canning jars, layering in the order given, starting with the corn bread and building up from there. Don’t use all of the Italian dressing/vinaigrette in the first drizzle… You’ll notice that I list it twice, so divide it accordingly. You may have to gently tamp the ingredients down as you go to get everything into the jars. You’ll want a little head space so when it comes time to stir those delicious ingredients together, you’ll have room.

Once everything is in the jars, cover tightly and refrigerate until you’re ready to eat. If you’re transporting these salads to a picnic destination, or on a road trip, simply push the jars down into ice in your cooler. Eat these salads within 24 hours of making them.

http://chindeep.com/2014/05/26/class...n-a-mason-jar/