2 pounds shell macaroni (AP) (6 lb cooked)
2 gallons boiling water
2 ounces salt
2 tablespoons vegetable oil
1 quart Italian Dressing (variation of French Dressing)
2 pounds canned tuna
22 ounces green peppers
4 ounces stuffed green olives, chopped
24 ounces lettuce leaves
25 hard-cooked eggs (p. 271)
6 pounds fresh tomatoes
50 hard rolls
Servings: 50
1. Cook macaroni according to directions. Drain. Place in bowl.
2. Pour dressing over cooked macaroni. Stir to coat evenly. Cover and refrigerate 6-8 hours.
3. Drain tuna. Carefully fold into macaroni.
4. Cut peppers into strips approximately 1 inch long. Add to macaroni mixture.
5. Add chopped olives to macaroni mixture.
6. Place 1 lettuce leaf off center on dinner plate. Place 3 1/2 oz (3/4 cup) salad on lettuce.
7. Place half an egg on one side of macaroni salad.
8. Cut each tomato into 8 wedges. Place 2 wedges on other side of salad. Place one hard roll on plate shortly before serving.
2 gallons boiling water
2 ounces salt
2 tablespoons vegetable oil
1 quart Italian Dressing (variation of French Dressing)
2 pounds canned tuna
22 ounces green peppers
4 ounces stuffed green olives, chopped
24 ounces lettuce leaves
25 hard-cooked eggs (p. 271)
6 pounds fresh tomatoes
50 hard rolls
Servings: 50
1. Cook macaroni according to directions. Drain. Place in bowl.
2. Pour dressing over cooked macaroni. Stir to coat evenly. Cover and refrigerate 6-8 hours.
3. Drain tuna. Carefully fold into macaroni.
4. Cut peppers into strips approximately 1 inch long. Add to macaroni mixture.
5. Add chopped olives to macaroni mixture.
6. Place 1 lettuce leaf off center on dinner plate. Place 3 1/2 oz (3/4 cup) salad on lettuce.
7. Place half an egg on one side of macaroni salad.
8. Cut each tomato into 8 wedges. Place 2 wedges on other side of salad. Place one hard roll on plate shortly before serving.
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