3/4 cup mayonnaise
2 tablespoon vinegar
1 tablespoon prepared mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
8 oz. elbow macaroni (about 1 3/4 cups), cooked, drained
1 cup sliced celery
1 cup green or red pepper
1/4 cup chopped onion
In large bowl combine mayonnaise, vinegar, mustard, sugar, salt and pepper.  Add elbows, celery, green pepper and onion; toss to coat well.  Cover; chill.
Makes 5 cups.
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You are invited to share the joy of cooking. This culinary blog consists not only of my favorite family recipes but also provides delicious insight into my vast collection of hundreds of recipes. I have included some culinary and household hints that I have found to be useful in my own home. It is my sincere hope that you will find this blog to be an invaluable resource. Enjoy your visit and come back often.
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Cooking Calculator
Use this handy calculator to convert international measures used in recipes. Simply enter the required value into the input field at the top and then press the appropriate button to perform the calculation.
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Roasting Chart
| Roasting 
Temperatures | |
| Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading. | |
| BEEF, in the center not touching the bone 
    130ºF (54ºC) rare
    160ºF (71ºC) medium
    180ºF (82ºC) well done | LAMB, in the center not touching the bone 
    140ºF  (60ºC) pink
    145ºF  (63ºC) medium-rare
    165ºF  (74ºC) well done | 
| POULTRY, chicken, in breast, 170ºF (77ºC) | PORK AND VEAL, in the center not touching the bone 
    160ºF (71ºC) | 
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Nutrition Calculator
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carbs, sodium, and more on thousands of foods.  I found this neat tool at Wootus.com.  Use their
new nutrition calculator tool to add up your calories!
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