Back 2 Cups Medium Size Rainbow Shell
Macaroni
1 teas. Watkins Chicken Soup Base
2 Cups Diced Cooked Ham
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Celery
1/3 Cup Coarsely Shredded Carrot
1/2 Cup Frozen Peas, thawed under cold running water
1 Jar (2 Oz.) Chopped Pimento
2/3 Cup Reduced-calorie Mayonnaise
1/4 Cup Watkins Tropical Salsa
1/4 Cup Lowfat Milk
1/2 teas. Watkins Seasoning Salt
1/2 teas. Watkins Black Pepper
1/2 teas. Watkins Onion Powder Granules
Cook macaroni according to package directions, substituting the Chicken Soup Base for the salt called for in the directions. Rinse with cold water and drain. Place macaroni in a large bowl along with the ham, green pepper, celery, carrot, peas, and pimento; toss well; in medium bowl combine all of the remaining ingredients until thoroughly blended. Stir dressing into salad; toss well. Cover and refrigerate until serving time. If desired garnish with green pepper rings. Makes 6 servings.
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Stars Team
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