Garden Macaroni Salad Source: The Philadelphia Brand Cream Cheese Cookbook

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.

Macaroni and Ground Beef Casserole: Easy Entertaining, Georgia State Chapter PEO 1957

Macaroni and Ground Beef Casserole
Easy Entertaining, Georgia State Chapter PEO 1957

1 box elbow macaroni
1 lb ground beef
1 green pepper
2 cans cream of mushroom soup
2 medium onions
1 small can mushrooms
1/2 cup chopped black olives
1/2 cup grated cheese

Cook macaroni in boiling salted water. Brown onion, pepper and meat in skillet in small amount of fat. Add soup, undiluted. Add cooked macaroni, mushrooms, olives. Place in buttered casserole. Sprinkle grated cheese over top and cook in 325 degree oven for 20 minutes.

Serves 8-10