Garden Macaroni Salad
Source: The Philadelphia Brand Cream Cheese Cookbook (1981)
2 cups (7 ozs.) elbow macaroni, cooked, drained
1 cup chopped cucumber
1/ 2 cup chopped green pepper
1/2 cup radish slices
2 tablespoons chopped onion
1/2 teaspoon salt
1 8-oz. pkg. Philadelphia Brand Cream Cheese
1/4 cup Kraft Mayonnaise
1/4 cup sweet pickle relish
1 tablespoon Kraft prepared mustard
Combine macaroni, cucumber, green pepper, radishes, onion and salt; mix well. Combine softened cream cheese and remaining ingredients, mixing until well blended. Add to macaroni mixture; mix lightly. Spoon and gently press into lightly oiled 6-1/2-cup ring mold; chill several hours or overnight. Unmold onto serving plate. Garnish with cucumber slices and radish roses, if desired.
6 to 8 servings
Variation: Substitute lightly oiled 9-inch springform pan with ring insert for ring mold.
