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Classic Macaroni Salad

“Whether it’s sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.”

Ingredients:

• 1 cup mayonnaise
• 1/4 cup white vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons kosher salt, or more to taste
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 tablespoon white sugar, or more to taste
• 1 cup finely diced celery
• 3/4 cup diced red bell pepper
• 1/2 cup grated carrot
• 1/2 cup chopped green onions, white and light parts
• 1/4 cup diced jalapeno pepper
• 1/4 cup diced poblano pepper
• 1 (16 ounce) package uncooked elbow macaroni
• 1 tablespoon mayonnaise (optional)
• 1 tablespoon water (optional)

Directions:

1. Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
2. Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
3. Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
4. Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

 

Simple BBQ Ribs

“Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That’s it! Back to simplicity, back to the country life. Sigh.”

Ingredients

• 2 1/2 pounds country style pork ribs
• 1 tablespoon garlic powder
• 1 teaspoon ground black pepper

Directions

1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

 

 

Easy Pineapple Upside Down Cake

“Here’s a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you’ve got a lovely dessert for family or company.”

Ingredients

• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1 (15 ounce) can pineapple chunks, drained
• 2 tablespoons chopped pecans (optional)
• 1 1/2 cups biscuit baking mix (such as Bisquick(R)
• 1/2 cup white sugar
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 egg

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
3. Sprinkle brown sugar evenly over butter.
4. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
5. Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
6. Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
7. Slowly pour batter over the pineapple mixture.
8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
9. Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.

 

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All Recipes provided by:

and our Senior Operations Coordinator: Jan Hinson

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