Anne McAlpine: May 30, 2019

This week’s recipes are in answer to a request for some salad ideas. I have also had a request for some barbecue recipes so please send along your favourites. I made this barbecue chicken macaroni salad and loved it. I cut up a couple of chicken breasts that I had previously frozen. This coleslaw recipe is a good one. I thought it was even better the next day as the flavours seemed to have fit together even better. If you don’t like poppy seeds you can use sesame seeds instead. The potato salad is also delicious. I followed the recipe as shown and liked it and then the second day I added some chopped, cooked bacon, and it was very tasty. I don’t care for the taste of dill so I used some of Sarah Richardson’s homemade zucchini relish with great results. The bean salad is also a favourite that I got from the late Evelyn Harrison of Caledonia many years ago.

BBQ Chicken Macaroni Salad

8 oz. elbow macaroni

½ cup mayonnaise

½ cup sour cream

½ cup barbeque sauce

2 Tbsp. relish

1 Tbsp. yellow mustard

1 tsp. sugar

2 cups shredded or cubed chicken

1 diced red bell pepper

3 stalks of celery, chopped

½ diced red onion

¼ cup chopped parsley

Salt

Pepper

Cook the pasta as per the directions on the package. Drain and rinse. Whisk the mayonnaise, sour cream, barbecue sauce, relish, mustard, and sugar together. Add the macaroni, chicken, bell pepper, celery, onion, and chopped parsley. Season with salt and pepper and toss well together. Refrigerate for at least one hour.