Macaroni Salad

 

This macaroni salad is a summer favorite that's perfect alongside burgers and hot dogs. The dressing has that ideal balance of creamy and tangy - the milk makes it smooth while the cider vinegar and sugar create that classic sweet-and-sour flavor that makes macaroni salad so addictive.

 Ingredients:

2 cups of elbow macaroni

1 cup of mayo

1/2 cup milk

1/4 cup cider vinegar

2 T sugar

1/2 t pepper

1 stalk celery, chopped

1 small carrot, peeled and shredded

Directions:

Cook macaroni according to package directions; drain and rinse in cold water. 

Place it in a large bowl. 

Add the rest of the ingredients and mix well. 

Cover and refrigerate for at least 2 hours. 

Stir well and serve. 

1970's Berry Dumpings

 My grandmother used to make these (or when she needed an easy “something sweet” without turning on the oven). It’s simple, unfussy, and always tastes like a little bowl of childhood.

 

 

Ingredients:
 

4 cups berries, hulled and quartered as needed (or any fruit mix you like)
1/3 cup sugar
2 cups all-purpose baking mix (such as Bisquick)
2/3 cup milk
Cream, for serving

Directions:

Stir the berries and sugar together in a large skillet. Let sit for 10 minutes to release juices.

Bring to a gentle simmer over medium heat. Cook uncovered for about 10 minutes, stirring occasionally, just until the fruit softens but isn’t mushy.

While the fruit simmers, stir the baking mix and milk together in a bowl until a soft dough forms.

Drop small spoonfuls of dough evenly over the hot fruit. Cover, reduce heat to low, and cook 8–10 minutes, until the dumplings have doubled in size and look dry on top.

Remove from heat and let stand 5 minutes. Serve warm, drizzled with cream.