Aunt Carol’s Macaroni Salad

Mix in blender and then bring to a boil:
• 2 cups sugar
• 1 cup apple cider vinegar
• 8 eggs
• 2 tablespoons mustard
• 6 tablespoons butter, melted
Cool completely. Then stir in:
• 1 cup mayonnaise (I used Hellmann’s)
Pour the above dressing on:
• 1 pound macaroni, cooked
• 1 onion, chopped
• 1 green pepper, chopped
• 1 carrot, chopped
Mix well and then refrigerate overnight. Enjoy!

Option by someone else:
*I added to the mayo about 2 good tablesppons sour cream and about a 1/2
tsp celery seed. Also used sweet onions, and replaced one whole green
pepper with 1/2 red and 1/2 green, added salt.

Blueberry Delight Spoon Dessert

3/4 cup oatmeal (Quaker Quick Oats) dry
1 (18.25 oz) box vanilla cake mix with pudding in the mix (Betty Crocker Super Moist)
1 (20 oz) can blueberry pie filling
preheat slow cooker for 10 mins on high
spray cooker with Pam
in large bowl mix together oatmeal and dry cake mix
place 1/3 of dry mix on the bottom of slow cooker
place 1/2 the can of pie filling over dry ingredients
repeat ending with dry mix on top
cover and cook on high 1 1/2 hrs or low for 3 1/2 - 4 hrs
serve from slow cooker, do not invert
12 (3oz) servings
249 cals
4g fat
0 cholesterol
50g carbs
2g fiber
3g protein
283mg sodium

Baked Ham and Cheese Rolls

12 pack of King's Hawaiian Rolls
2/3 pound baked shaved ham
1 8-oz pkg shredded Swiss Cheese
1 stick butter, melted
2 Tablespoons Worcestershire Sauce
1 Tablespoon honey mustard plus extra for spreading
2 teaspoons dried onion flakes
1 teaspoon poppy seed

Cut rolls in half. Spread rolls top and bottom with honey mustard. Place bottom halves of the rolls in pan, separated, but close together. Cover rolls with hand and sprinkle with cheese. Place tops on each. In a mixing bowl, mix together melted butter, Worcestershire sauce, honey mustard, onion flakes and poppy seeds. Pour sauce mixture evenly over rolls. Cover with foil and refrigerate overnight. Uncover or loosely cover with foil and bake in a preheated 350 degree oven for about 20 minutes or until cheese is melted. Serve hot. May be doubled.

by:beckytn

Squash Casserole II

Ingredients
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded Cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed butter-flavored crackers
2 tablespoons butter or margarine


Directions
1. Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes

by: Ozzysmom