DELICIOUS DEVILED EGG MACARONI SALAD

DELICIOUS DEVILED EGG MACARONI SALAD Thanks for watching! If you enjoyed this video, please Like, Share and Subscribe! DEVILED EGG MACARONI SALAD 1 cup macaroni, cooked and drained 3 eggs, hard boiled 1 stalk celery, finely chopped 2 green onions, sliced thin 1/4 cup matchstick carrots 1/4 cup dill pickles, finely chopped DRESSING: 1/2 cup mayonnaise 1 Tbsp sugar 1 Tbsp white vinegar 3/4 tsp mustard 1/4 tsp paprika 1/4 tsp pepper 1/4 tsp salt Slice boiled eggs and add yolks to a separate bowl and mash with a fork. Chop egg whites and add to bowl with macaroni, pickles, carrots, celery and green onions. For dressing, mix mayonnaise, mustard, sugar, vinegar, paprika, pepper and salt with mashed egg yolks. Stir well and pour over macaroni and other ingredients in bowl. Toss well with dressing, chill and serve. 4 servings Onion Soup and Dip Mix 1/2 cup dried, minced onion 3 Tbsp beef bouillon 1/2 tsp onion powder 1 Tbsp dried parsley 1/2 tsp garlic powder 1/2 tsp paprika 1/4 tsp black pepper 1/2 tsp salt For onion soup: 3 Tbsp mix to 4 cups water. For onion dip: 1 1/2 Tbsp mix to 1 cup sour cream Steak Seasoning 2 Tbsp salt 2 Tbsp smoked paprika 1 Tbsp garlic powder 1 Tbsp black pepper 1 Tbsp crushed red pepper flakes 2 tsp onion powder 2 tsp dill seed Mix and store in a covered jar. Sprinkle on steak, burgers, chicken or pork Rice-a-Roni Mix 1 cup Fideo or broken angel hair pasta 2 cups of rice 1/4 cup dried parsley 6 Tbsp Beef, Chicken, Tomato or vegetable bouillon powder 2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp thyme Add 2 cups water, 2 Tbsp butter and 1 cup of Rice-a-Roni mix to sauce pan. Bring to a boil, lower heat and simmer for 15 minutes or until rice is tender. Makes 3 cups HONEY BAKED CHICKEN (Recipe from “Dining on a Dime” Cookbook, page 249) 6 chicken thighs, bone-in with skin 1/3 cup butter, melted 1/3 cup honey 2 Tbsp mustard 1 tsp salt Preheat oven to 350 degrees. Arrange chicken in baking dish, skin side up. Combine rest of ingredients and pour over chicken. Bake 1 hour and 15 minutes, basting every 15 minutes or until chicken is tender and brown and reaches 165-175 degrees. Serves 4-6 ALFREDO SAUCE MIX 1 cup milk powder 1 cup Parmesan cheese 1/2 cup corn starch 1 tsp garlic powder 1 tsp onion powder 1/4 tsp black pepper Mix all ingredients and store in refrigerator in covered container for up to 3 months. To make Alfredo Sauce mix 1/2 cup mix with 2 Tbsps melted butter and 1 cup milk. Whisk over medium heat until hot and bubbling. Serve over cooked fettuccini. Link to Brown Gravy pantry mix    • TEXAS CHICKEN FRIED STEAK | POTATO SALAD |...   Link to yeast rolls video:    • SUPER SOFT & FLUFFY DINNER ROLLS | MELT IN...   Link to Ranch Dressing & Dip Mix    • SHELF STABLE PANTRY MIXES | POTATO SOUP AN...   Link to baking mix recipe:    • IMPOSSIBLY EASY LASAGNA PIE PLUS SHELF STA...   COUNTRY GRAVY MIX 1 cup plain flour 1 tsp smoked paprika 2 tsp garlic powder 1 tsp black pepper 1/4 tsp poultry seasoning 1 Tbsp chicken bouillon powder 2 Tbsp butter 2 cups milk To prepare gravy, over low heat, melt butter in saucepan and sprinkle in 2 Tbsps mix, whisking continuously to blend flour into butter. Slowly add in milk while continuing to whisk. When milk is completely incorporated, continue to whisk over medium low heat about 3 minutes until gravy thickens. Makes 2 cups Oven Fried Chicken 2 lbs chicken pieces 2 Tbsp butter 2/3 cup baking mix 1 1/2 tsp paprika 1 1/4 tsp salt 1/4 tsp black pepper Melt butter in rectangular baking pan. Mix baking mix and seasonings. Coat chicken with mix and place in pan with melted butter. Bake uncovered 35 minutes in 425 degree oven. Turn chicken and bake 15 minutes longer until center of chicken reaches 165 degrees. Baking Mix Biscuits 2 1/4 cups baking mix 2/3 cups of milk Stir ingredients to form a soft dough. Roll and cut into 8-9 biscuits. Bake at 450 degrees for 8-10 minutes or until biscuits are golden brown. Brush with butter and serve. . CREAM OF SOUP PANTRY MIX 1 cup dry milk powder 1/3 cup corn starch 1/8 cup chicken bouillon powder 1 Tbsp dried minced onion 1/2 tsp dried parsley 1/4 tsp black pepper Mix all ingredients well. Bring to simmer and cook stirring continuously for 5 minutes. Store in cool, dark place for up to 6 months. To make cream of soup, add 1/3 cup of mix to 1 cup cold water. Makes equivalent to 1 10 3/4 oz can of cream of chicken soup. Add 1/4 cup diced mushrooms or celery for cream of mushroom or celery soup.