MARINATED MACARONI SALAD
This is an excellent macaroni salad that everyone in my family has made over the years, and now I make. We have this with dinner at least once a week or every two weeks. It's a hit with everyone, as there's ketchup and sugar in it for the kids. Just try it; you'll LOVE it!
Provided by KillerKitty
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.
- Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.
- Drizzle the dressing over the pasta mixture and toss to coat.
- Chill in refrigerator for 1 hour before serving.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 56.7 g, Fat 28.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 809.7 mg, Sugar 24.3 g
CUCUMBER KETCHUP
Make and share this Cucumber Ketchup recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 50m
Yield 1 quart, about
Number Of Ingredients 9
Steps:
- Pare enough ripe cucumbers to make 1 quart after seeds and soft centers have been removed. Add onion, pepper, and enough water to prevent sticking.
- Cook slowly, stirring frequently, until tender, about 20-30 minutes.
- Add remaining ingredients. Cook slowly, stirring frequently, until thick.
- Serve with burgers, as a relish with meats, etc.
- The instructions didn't say anything about canning, but there is enough vinegar to can. Place into sterilzed jars(1 cup), seal, and place in water bath about 10 minutes.
Nutrition Facts : Calories 978.4, Fat 1, SaturatedFat 0.3, Sodium 1187.3, Carbohydrate 228.7, Fiber 5.5, Sugar 212.9, Protein 4.2
CRANBERRY KETCHUP
This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you won't want to go back to regular ketchup. -Jerome Wiese, Bemidji, Minnesota
Provided by Taste of Home
Time 1h20m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the cranberries, onion and water. Cook over medium heat until the berries pop, about 15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth. Return to the pan and bring to a boil. Reduce heat to medium-low. Cook, uncovered, 20 minutes or until mixture is reduced to 2 cups, stirring frequently., Stir in sugar, vinegar and salt. Place cinnamon, allspice, mustard seed and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to cranberry mixture. Cook and stir 25-30 minutes or until thickened., Discard spice bag. Cool ketchup. Store in an airtight container in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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