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DO AHEAD: Cook macaroni as package directs in two 3-lb.
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lotsa canning pot works well.
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3
Add 2 Tablespoons oil to each pot of cooking water to prevent macaroni from sticking together.
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Because the pot is usually too heavy to drain safely all at once, use a smallish sieve to remove most of the macaroni from the pot when done.
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Cool as quickly as possible and refrigerate.
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WASH LETTUCE: Fill two sinks or large bowls, one with very warm water and one with very cold water.
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Dip each whole head upside down in warm water; leaves will open up so dirt will fall out.
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Quickly dip head into cold water to revive.
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Shake off excess water, take head apart, and put in spinner if you have one, or can borrow one.
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Store damp lettuce divided between two plastic bags with a whole lemon in each one (the lemon acts as a crisping agent).
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Close bags securely and refrigerate.
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VEGETABLES: Cut up and store in separate containers in the refrigerator.
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TO SERVE: The above ingredients used all at once in the amounts specified will make about 75 cups of salad.
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Mix up only the amount you think you will need.
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(All leftover ingredients can be used in future dishes.)
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16
Thin mayonnaise with lemon juice and yogurt.
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Mix all ingredients (EXCEPT lettuce, garnish, salt, and pepper) and toss together.
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The large canning pot works well here, too.
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Add salt and pepper as needed.
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Put in serving bowl or platter and garnish.
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Serve lettuce separately.
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LEFTOVER INGREDIENTS; MacaroniUse in macaroni and cheese or other favorite casserole.
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Eat now or freeze for later consumption.
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Onions and green pepper can be either frozen or stored a few days in refrigerator.
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CeleryUse in casseroles, or store a few days in refrigerator for salads, or freeze as creamed celery.
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LettuceKeep stored with the lemon in refrigerator for use in saladshappy few days ahead with no lettuce to wash!
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Yankee Church Supper Cookbook
