It’s just about time to wrap up our summer classes at Silver Dollar City and turn our attention to Southern Gospel and box suppers. I could compare this to getting ready for company that stays 12 days in a row. There’s so much prep that goes into making each night a smooth sailing event. It’s about list making, note taking, and double checking orders. Each individual must experience a memory making event! We plan on doing just that. If you haven’t settled in on plans for August 25th – September 4th, come join us at Silver Dollar City.
As I wrap up the summer sessions I get to run ‘my’ version of a country macaroni salad. I’ve been serving one at work that’s called tradition with a twist. Well, you just can’t take the country out of this girl, I ‘love’ old-fashioned macaroni salads.
I usually take you back to my childhood, so buckle your seats we have a long ride back to Lewis County, Missouri, circa 1960’s. Wednesday nights were church supper nights. ‘Fellowship Supper’ it was called. Following dinner was the church business meeting. You could experience recipes from a variety of cooks. Most of the dishes were outstanding. (Except for the time I got ahold of okra casserole.) Frequently I looked forward to macaroni and cheese, deviled eggs made with mayonnaise not vinegar, and hearty potato dishes. I remember my mom making macaroni salads, but not with any regularity. We shared recipes, talked about home, school and how the gardens were doing.
What I enjoy about hearty macaroni salads is the fact they can be made into a one dish meal. Slice a few tomatoes on the side of the plate and you have a terrific summer feast. For dessert, definitely cantaloupe or watermelon. Another great benefit is this is a travel friendly dish. Many of you know I’d rather pack a picnic than eat a meal out!
It does take a bit of planning but you can travel and pack terrific meals with you!
If you own a gas camp stove, or a butane burner you can create pretty terrific foods at your next picnic or campout. Not only can lunch and dinner be great cookout meals, but so can breakfast! Get involved in planning ahead of time and create a traveling cook box. The next time you think you see a family of three cooking alongside the road you’d better check it just might be me!
Every family has different ingredients in their family versions of this age-old dish. Personalize the recipe to the favorites of your team. My husband would rather I don’t put in pickles. Modify and make everyone a happy camper.
This week I learned what it was like to wash a box of fabric softener sheets in the washing machine! You should have seen my laundry!!! I was lucky, after rinsing the load a second time I found our clothing. I never found any of the box, the entire thing disintegrated. Oh yes, everything smelled delightful. I could tell you I was diverted by watching the Olympics on television, but sadly there was no big distraction involved.
This coming week we find most of our schools returning to full session. Our football driven family is ready to embrace a new school term. However I must say I’ve always found the end of summer rather climatic. Time to prep the pantry for winter and get the home front ready for cooler weather. (Did someone say cooler?)
Pray for our educators and students as they embark on a new school term. Monitor the children and be steadfast in their security and education. Simply Yours, The Covered Dish. www.thecovereddish.com
Country Style Macaroni Salad
8 ounces dry macaroni, (size, style, your choice)
3 hard-boiled eggs, chopped
8 ounces diced cheese, cheddar or Velveeta
Peas
Carrots
Chopped Sweet Pickles, drain well
Pimentos, drained
Green Onion, if desired
Dressing
1/3 cup Mayonnaise
1/4 cup sour cream
1 teaspoon prepared mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon white or apple cider vinegar
(May use pickle juice instead of vinegar.)
Boil pasta in salted water. When tender, drain and wash with cool water. Boil 3 eggs, cool, peel, and chop. Dice your choice of cheese. If you use a diced carrot in this dish it would be a good idea to blanch or steam lightly. Sweet pickles are a personal choice. Some omit them in macaroni salads, some think it’s not complete without them. If the salad needs more color use drained pimentos.
Blend the dressing together and stir into the main ingredients. Often the day after finds this salad a bit dry. Consider making extra dressing for this purpose. This salad serve 4-5 persons.
Option: Add a meat to make this a complete meal.
