Creole Salad

Creole Salad

Southern Cooking, Mrs. S. R. Dull, 1928.  Chapter:  salads, page 132

This is from the a cookbook that my son gave me as Christmas gift a few years back.    Mrs.  Henrietta Dull was considered  the foremost authority on Southern cooking in her day.  The cookbook is interesting to read because both the food writing styles and tastes preferences were much different in the early part of the 20th century than today.  This pasta salad makes a nice lunch.  I’m not sure why the author called it “Creole”.

Her recipe states that  for the pasta, you should “wash well in cold water, drain, cut in inch pieces and place on cheese cloth to drain and chill.”  I didn’t follow that rule.   I simply cooled the pasta in the refrigerator after cooking prior to mixing up the salad ingredients.   For the olives, I used pimento stuffed Spanish olives.  She comments that this would be part of a good Dutch supper.  That is the equivalent of our Potluck Dinner.

4 cups macaroni cooked (about 1/2 pound raw)

2 cups diced tomatoes

1 cup grated cheese

1 cup mayonnaise

1/4 cup sliced suffed olives

2 tablespoons grated onion

1/2 clove garlic, chopped fine

1/8 teaspoon cayenne pepper

Boil macaroni in salt water until tender, but not  mushy, blanch (wash well in cold water), drain, cut in inch pieces and place on cheese cloth to drain and chill.  Have very cold.   Measure after cooked.  Mix all together as any salad and serve on lettuce.

This is a good Dutch Supper, served with dill pickles and rye bread.

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