Happy New Year! May this year 2019 bring in bountiful blessings for all of us.
I have prepared one of my favorite dishes for the holidays which I was not able to do because I was working on both Christmas eve and New year’s eve. Sad, I know….that’s how nurses live.
Anyway without further adieu, here’s my version of macaroni salad with smoked turkey. The Japanese mayonnaise and chicken flavoring are totally optional but I find they make the salad tastier. I have also tried using boiled chicken and pork ham in this recipe and they taste just as good.
400 grams elbow macaroni
1 tbsp dried parsley
1 chicken bullion (optional)
2 tbsp salt
water for boiling the macaroni
2 cups diced smoked turkey breast or thigh
1 red capsicum, diced
1 green capsicum, diced
1 carrot, diced
1 small red onion, minced
1/2 cup diced celery stalk
1 cup raisins
1 cup pineapple tidbits (or chunks cut into smaller pcs)
2 cups mayonnaise
1/2 Kyewpie Japanese Mayonnaise (optional)
1 cup all purpose cream
1/4 cup condensed milk
2 cups shredded cheddar cheese
1. Cook macaroni as per package instructions. Season. the boiling water with salt, chicken bullion and dried parsley. Drain and allow to cool completely before mixing with other ingredients.
2. In a large bowl, whip mayonnaise, milk and cream together.
3. Add in all dried ingredients and toss to combine.
4. Sprinkle a bit of crushed black pepper.