Monday, December 5, 2011
Each of the family members got to pick a dish for Thanksgiving. My husband chose Bacon Brussel Sprouts, my son picked Pumpkin Pie, and I chose this salad. It's been hanging out in my "To Try" folder for a long time, and I have been trying to pick an event worthy to create this.
I liked this best the day of, when the heat of the horseradish was strongest, but it was still good the next day. My son picked out the shrimp to eat, which was fine with me, and hubbie took a serving with no complaints.
But, the leftovers languished in the frig for way too long, (this recipe made a LARGE bowl's worth) and I ended up dumping most of it. Which made me sad. But I still have a ton of horseradish left in that small bottle I bought just for this recipe, so I've been trying some new flavor combos (Black Bean Patties with a topping of Horseradish Mayo?)
from Muffins and Mayhem by Suzanne Beecher
1 1/3 cups mayonnaise
1/2 cup cocktail sauce
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
Horseradish, to taste (I added 1/2 teaspoon)
8 ounces elbow macaroni or shells, cooked and drained
17 ounce can small early peans, drained (I used 8 oz frozen peas, cooked and drained)
1/2 to 3/4 pound medium or large shrimp, cooked, peeled, deveined, and cut into halve (if medium) or thirds (if large)
2 1/2 ounce jar sliced mushrooms, drained (i used a 4 oz can)
1 cup finely chopped celery (about 2 stalks)
2 tablespoons diced pimento
In a small bowl, combine dressing ingredients of mayo, cocktail sauce, milk, salt, onion salt, pepper, celery salt, and horseradish. In a large bowl, gently combine shells, peas, shrimp, mushrooms, celery and pimento. Gently stir dressing mixture into macaroni mixture. Cover and chill for at least 2 hours before serving, preferably overnight.