Thursday , 22 March 2018

Man Kitchen Monday: Kenneth Strickland

Man Kitchen Monday: Kenneth Strickland

This recipe, which is attributed to Craig Dunkley, is a favorite of Kenneth Strickland’s family, friends, and co-workers. Made to feed a crowd, Strickland makes this dish for family events and corporate meetings.

Dunkley's Famous Macaroni Salad

  • 1 16 oz package salad macaroni
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 1 cup yellow or white onion, diced
  • 1 cup medium cheddar, diced
  • 1 cup Swiss cheese, diced
  • 1/2 cup Parmesan, shredded
  • 1 cup dill pickles, diced
  • 1 cup salami, diced
  • 1 6 oz can lg. pitted black olived, drained
  • 1 to 2 T garlic salt
  • 1 to 2 T fresh minced garlic
  • 1/4 t dried horseradish
  • 1/2 t ground white pepper
  • 1 to 2 t freshly ground black pepper
  • 1/2 t cayenne pepper
  • 1/2 t dry mustard
  • 1/2 t celery salt
  • 1 3 oz jar diced pimentos, rinsed and drained
  • 1 to 1 1/2 cup mayonnaise


Add 2 quarts water to a medium stockpot and bring to boil.

Add macaroni and cook til al dente approx 9 minutes. Do not overcook.

Rinse macaroni til cool. Drain well and let dry out slightly.

Add pasta to large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, parmesan, dill pickles, salami, and black olives.

Refrigerate uncovered overnight or for at least 2 hours.

Mix in garlic salt, minced garlic, white pepper, black pepper, cayenne, dry mustard and celery salt. Add to salad. Fold in pmentos. Fold in 1 cup mayonnaise to start. Add up to 1/2 cup more if needed. Refrigerate again for 30 minutes to 1 hour.

Serves 24

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