Hawaiian Macaroni Salad

 1 lb. macaroni

2 Tbsp. apple cider vinegar

2 carrots, finely shredded

¼ cup onion, finely shredded or pureed

2 ½ cups Mayonnaise (no Miracle Whip!)

¼ cup milk

2 tsp. Sugar

Salt & pepper to taste

Cook noodles according to package directions.  Drain and place in  a large bowl with a lid.  While macaroni is still hot, add vinegar, carrots and onions.  Toss together until combined.  Allow to cool for 10-15 minutes.

In a separate smaller bowl, whisk together mayo, milk and sugar.  Fold mayo mixture into noodles until evenly coated.  Add salt and pepper to taste.

Cover and refrigerate at least 4 hours or overnight.  Gently stir before serving, adding more milk if needed.

Chocolate Brownie Mix

1 cup sugar

½ cup flour

⅓ cup cocoa

¼ tsp. salt

¼ tsp. baking powder

Add to mix:

2 eggs

½ cup oil

1 tsp. vanilla

Preheat the oven to 350°.  Grease a 9x13 pan.

Combine all ingredients in mixing bowl and mix well.  Bake for 20 - 25 minutes or until a toothpick inserted comes out clean.

 

Cream of Anything Soup Base

2 cups dry milk powder

¾ cup cornstarch

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. basil

½ tsp. parsley

¼ tsp. pepper

Mix all ingredients together and store in an airtight container.

To make 1 can of condensed cream of soup:

⅓ cup dry mix

1 ¼ cup water, milk or broth

Combine in a small sauce pan.  Whisk until smooth.  Bring to a boil and stir for 2 minutes until thickened.

Cream of mushroom soup: use water and add ¼ cup canned mushrooms

Cream of chicken soup: use chicken broth

Cream of celery soup: use water and add ¼ up diced, cooked celery