2 Different Macaroni Salads - Learn Both Styles Today

Описание: 2 Delightful Southern Macaroni Salad Recipes - Be a Better Southern Cook
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Welcome to Collard Valley Cooks! Have you ever wished to recreate homemade foods that taste just like Mama made? Now you can! In today's video, we'll dive into the world of Southern cooking and whip up a classic dish that's all about comfort and tradition. Join me at the table as we explore how to make Southern entrées, desserts, and side dishes from scratch.
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Find recipes Tammy created by writing down each ingredient her Mama and Granny used when making those traditional southern dishes! Tammy has taken the time to jot down and even improve some of these classic recipes for you!
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Master Cookbook Recipe #568) Macaroni Salad, Creamy
 16 oz. elbow macaroni
 12 oz. frozen baby green peas, optional
 1 zucchini, chopped, optional
 2 radishes, sliced and halved, optional
 1 squash, chopped, optional
 1 sweet onion, chopped
 4 oz. jar pimientos
 1/2 jar mayonnaise
 1 tsp black pepper
 1 tsp celery seed
 2 Tbsp pickle relish
 3/4 tsp salt
 1 tsp onion powder
 1 tsp Mrs. Dash original
 1 cucumber, chopped
 8 oz. cream cheese, room temperature
Wash and trim vegetables. Chop vegetables into cubes (except radishes). Set half of chopped onion and cucumber aside. Boil pasta in boiling water with 1 tsp salt added - 8 minutes. Immediately add peas, zucchini, radishes, squash, and half of onion to boiling pasta, boil two minutes. Drain pasta and vegetables, rinse under cold running water. In a large bowl add chopped cucumbers to pasta with remaining uncooked onion. In a separate bowl, mix pimentos, mayo, black pepper, celery seed, pickle relish, salt, onion powder, Mrs. Dash, and cream cheese with a hand mixer and pour creamy mixture into pasta bowl, mix, and enjoy. Add more salt and pepper if desired. Refrigerate pasta salad!

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These are Tammy's favorite knives, as they were also used by her Granny and Mama in the kitchen many years ago.
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THE STORY of COLLARD VALLEY COOKS:
In the early 1900s, Albert and Lucile Benefield moved to Collard Valley. They had a simple and happy life together and raised their family there.
Granny and Albert had five children. They taught them the value of hard work, love for God, and the joy of food.  Granny served steaming bowls of collard greens and cornbread; they all shared stories and laughter.
As Tammy, one of their grandchildren, helped her Granny in the kitchen, she learned the art of cooking. Tammy's Mama was also a fantastic cook and baker. Her mother taught her even more about cooking than her Granny did. As Tammy grew up and started her own family, she wanted to carry on those traditions.
Tammy began her own cooking show, Collard Valley Cooks. She wanted to teach others how to make homemade meals with fresh ingredients, just like Her Grandmother had taught her.
Through Collard Valley Cooks, Tammy kept her family traditions alive. She used to love and care for every dish, just like Granny would have wanted.