Chicken Salad with a Twist

• 1 (8 oz.) corkscrew macaroni
• ½ cup of mayonnaise
• ½ cup of Italian salad dressing
• 3 tablespoons of lemon juice
• 1 tablespoon of mustard
• 1 teaspoon of pepper
• ½ teaspoon of salt
• 3 cups of cooked, chopped chicken
• 1 cup of peeled cucumber, chopped
• ¾ cup of sliced ripe olives

Cook pasta, drain, mix with other ingredients, and chill at least 2 hours (or until you're ready to eat, as we do). Says it serves 10 to 11, but that depends on the serving sizes. It does fix quite a bit for us, though. The recipe also has 1 medium onion, chopped, but we don't put that in. Daddy raves about this every time we fix it!

Pepperoni Macaroni

2 1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 oz) pizza
1 can (8 oz) tomato sauce
1/3 cup milk
1 package (3 1/2 oz) sliced pepperoni, halved
1 jar (4 1/2 oz) sliced mushrooms, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded mozzerella cheese


Cook macaroni according to package directions. Meanwhile, in a skillet over medium heat, cook sausage and onion until meat is no longer pink; drain. Drain macaroni. In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms, and olives.
Transfer to a greased 13in.x9in.x2in. baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake at 350 degrees for 15 minutes longer or until bubbly and cheese is melted. Yield: 8-10 servings


~Kaliste~