Thanks Claire. After it was all put together and looking like we might be short of food, my thoughts were to make another batch but halving the recipe. That would get me right on target with your 1/2 cup portion size. Do you think that would be the thing to do or just make another full recipe and be done with it? No, we're not just serving macaroni salad! :-p It's a graduation party and we'll be serving pulled pork, salad, baked beans, and relish trays.

This corn salad is wonderful. I came up with it after making grilled corn the way they make it in India, and having some corn left over. So the first recipe isn't the salad, but if any of y'all are looking for something different this coming corn season, it's wonderful cooked this way... Spicy Fire-Roasted Corn with Citrus 1T cayenne pepper mixed with 1 1/2 T salt. 4 ears of fresh corn (or more, if you want leftovers for roasted corn salad) One lemon and one lime cut into wedges. Fill a salt shaker with the salt and cayenne pepper.* Shuck the corn and trim ends for corn skewers if you will use them at the table. If it's your first time roasting corn this way, it's a good idea to practice on one ear before committing all to the grill. Brush your hot grill (not the corn) with a bit of oil, and using tongs, place the corn on the grill. Keep an eye on the ears, and turn them occasionally to prevent too much charring in one spot. You do want some browning and a bit of char as the carmelized bits give the corn a wonderful flavor. The corn should be done in approximately 5 minutes, depending upon the freshness and size of the ears. Serve the corn with wedges of lemon and lime and the shaker of cayenne-salt. The diners rub the wedges all over the corn and then sprinkle with the cayenne-salt to taste. * If you have children eating who might be put off by the cayenne, make a second shaker with equal parts of salt and sugar for them to use instead. Leftover Roasted Corn Salad 2 ears leftover fire-roasted corn 4 T lemon/lime juice 2 T honey 1 t salt 1/4 t black pepper 2 cups assorted grated or chopped vegetables. (I like grated carrot, chopped red bell peppers, green onions, diced cucumbers, chopped tomatoes, crunchy celery, thinly sliced radishes and frozen peas, but just use up whatever odds and ends your refrigerator or garden produces! I've even added chopped apples or pears at times!) 1/4-1/3 c toasted, roughly chopped pecans, cashews or hazelnuts* 1-2 T minced fresh herbs (basil, cilantro, tarragon or parsley) -optional- Cut leftover roasted corn from cobs into a bowl and then gently scrape the little juicy bits from the cob with the blunt side of a knife into the same bowl. Mix the lemon/lime juice, honey, salt and pepper in a bowl and whisk until the honey is completely dissolved. Toss the vegetables with the dressing, and let sit at least 10 minutes for the flavors to develop. If you are adding fresh herbs, toss them in just before serving. This salad is wonderful with any simply grilled meat or fish, and pairs quite well with rice or couscous as a starch. It can also be made hours ahead, although it might soften and the colors might fade a bit if you make it the day before. Sprinkle the nuts on top of the salad before serving. *Toasting the nuts really brings out their flavor. Before chopping, put the nuts into a pan over a medium-high heat. Shake the pan gently back and forth as though you were making popcorn until the nuts darken slightly and become fragrant.

Here is mine which is requested for many occasions. Sour Cream Macaroni Salad I have absolutely no recollection of where this recipe came from. I just know I have made it for years and years and get requests to bring it to gatherings. 1 8-oz package elbow macaroni (2 cups uncooked) 1/2 - 1 cup diced green pepper 1/4 - 1/2 cup sweet pickle relish 1 T grated onion 2 -3 red pimentos 1/2 cup mayonnaise (I use Miracle Whip for this salad; mayo does not taste right in the salad) 1/2 cup sour cream 1 1/2 t salt 1/4 cup milk Pepper to taste 2 hard boiled eggs, chopped Cherry tomatoes (Normally I do not put any tomatoes on the salad) Cook macaroni for 11-14 minutes or until tender. Rinse with cold water and drain. In a large bowl combine green pepper, pickle relish, onion, and pimentos; mix well. Add macaroni. In a small bowl, combine mayonnaise, sour cream, milk, salt and pepper and blend well. The dressing will seem thin at first. Pour over macaroni and mix well. Sprinkle chopped eggs on top. Chill for several hours. Before serving, garnish with whole cherry tomatoes. Serves 6 - 8 This post was edited by walnutcreek on Tue, Jul 29, 14 at 14:45

After seeing this thread the other day, I decided to give Ree's macaroni salad a try. DH won't eat a macaroni/pasta salad that isn't mayonnaise based, so I'm a bit limited there. I made several substitutions and additions, because I didn't want to go shopping and used what I had in the pantry. And DH insisted on having peas and boiled eggs in it. Those are his "musts" for macaroni salad. We both loved the result. Obviously, I didn't have that specific pickle; instead, I used sweet pickle relish and some juice from escabeche I canned last summer. How's that for spicy? DH was also concerned that it didn't have mustard in it. He kept trying to get me to put ingredients in it that I used in my regular go to salad. I wanted different. The dressing Ree made accomplished that. He did suggest that I make it again and add shrimp to it. Sounds good to me. I rarely miss a Pioneer Woman episode, but must have missed that one. Thanks for guiding me to it.