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  • Top 10 Make & Take - 10

    From Dave Drum@1:3634/12 to All on Mon Sep 2 15:23:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Creamy Macaroni Salad
    Categories: Pasta, Vegetables, Herbs
    Yield: 16 servings

    16 oz Elbow macaroni
    1 c Mayonnaise
    4 tb Water or milk
    2 tb Red wine vinegar
    1 tb Sugar
    1 1/2 ts Salt
    1/4 ts Garlic powder
    1/4 ts Pepper
    1 sm Sweet yellow, orange or red
    - bell pepper; fine chopped
    1 sm Green bell pepper; fine
    - chopped
    1 sm Onion; fine chopped
    1 Celery rib; fine chopped
    2 tb Minced fresh parsley

    Cook macaroni according to package directions. Drain;
    rinse with cold water and drain again.

    In a small bowl, mix mayonnaise, water, vinegar, sugar
    and seasonings until blended. In a large bowl, combine
    macaroni, peppers, onion and celery. Add 1 cup dressing;
    toss gently to coat. Refrigerate, covered, until cold,
    about 2 hours. Cover and refrigerate remaining dressing
    to add just before serving.

    To serve, stir in reserved dressing. Sprinkle with
    parsley.

    Carly Curtin, Ellicott City, Maryland

    Makes: 16 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Tue Sep 9 15:45:18 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Delight
    Categories: Desserts, Chocolate, Nuts, Dairy
    Yield: 15 servings

    1 c A-P flour
    1/2 c Cold butter
    1 c Chopped walnuts; toasted,
    - divided
    8 oz Cream cheese, softened
    1 c Confectioners' sugar
    16 oz (2 tubs) whipped topping;
    - thawed, divided
    2 1/2 c Milk
    7 13/16 oz (2 boxes) instant chocolate
    - pudding mix
    1 c Semisweet chocolate chunks
    Chocolate syrup

    Set oven @ 350ºF/175ºC.

    Place flour in a small bowl; cut in butter until
    crumbly. Stir in 1/2 cup walnuts. Press onto bottom of
    an ungreased 13x9-in. baking dish. Bake until light
    golden brown, 12-15 minutes. Cool completely on a wire
    rack.

    In a small bowl, beat cream cheese and confectioners'
    sugar until smooth; fold in 1 carton whipped topping.
    Spread over crust. In a large bowl, whisk milk and
    pudding mix for 2 minutes. Gently spread over cream
    cheese layer. Top with remaining whipped topping.
    Sprinkle with chocolate chunks and remaining walnuts.
    Refrigerate until cold.

    Cut into bars. Just before serving, drizzle with
    chocolate syrup.

    Kristen Stecklein, Waukesha, Wisconsin

    Makes: 15 servings

    RECIPE FROM: https://www.tasteofhome.com

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