Recipe of the Week

Linda’s Macaroni Salad

From the kitchen of Florence Poe, Garfield, Ark.

Cook’s Library of Treasures

1/3 c. water

1/3 c. sugar

1/3 c. apple cider vinegar

2 eggs, beaten

16 oz. pkg. macaroni, cooked and drained

Onion, chopped

Celery, chopped

1 hard boiled egg, chopped

Mayonnaise

3 Tbsp. mustard

1 or 2 pkg. imitation crab meat, chopped

Mix together water, sugar and vinegar; add eggs.

Cook and stir until thickened. Cook macaroni according to package directions; drain.

Pour vinegar mixture over macaroni. Add onion, celery and eggs; mix well. Add enough mayonnaise along with 3 Tbsp. mustard to make creamy. Mix in 1 or 2 packages of crab meat.

Keep chilled until ready to serve. Salad is pretty served in a lettuce cup; sprinkle with cheese.

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