Joyce’s Shrimp Pasta Salad

This recipe was introduced to me by Pete’s mom, Joyce. It has become an instant family favorite.

I made if for the first time this weekend, and it was just as popular with a new crowd.

1# box elbow macaroni

• Cook the pasta, drain well

3 cups Miracle Whip
1 white onion

• Peel and dice the onion really small (<1/8″ pieces)
• Mix Miracle Whip and onions into pasta. Coat thoroughly with Miracle Whip, but leave a little dry.

2 cans medium canned shrimp

• Open and drain shrimp.
• Fold the shrimp into the pasta mix. Careful though; you don’t break up the shrimp too much.

1 pint grape tomatos

• Wash the tomatos
• Slice tomatos about 1/8″ thick
• Place tomato slices to completely cover top layer.

2T paprika

• sprinkle paprika over top for color.

There is no need for salt, the shrimp adds more than enough.

For best results, refrigerate for a few hours before serving.

Pete suggested an optional upgrade, which was a ring of Colossal shrimp around the edge of the bowl, for cocktail sauce.

Grandma Johnson’s Sloppy Joes

Dad has got this recipe down cold, but the credit and all the glory goes to Grandma. This is a recipe even Zeb will eat.

Grandma’s Sloppy Joes

[12 hamburger buns]

• BROWN hamburger, onion

2# ground beef

1 large onion, diced

salt – about 1 tsp. but salt to taste

• Prepare sauce in small bowl

2 cups ketchup

1 tsp dry mustard (1 Tablespoon reg mustard can be substituted)

1 tsp worcestershire sauce

1/4 cup cider vinegar

1/4 cup brown sugar

• Drain grease, leaving browned hamburger mixture in skillet
• Add sauce, stir well
• Simmer uncovered for at least 1/2 hour, stirring occasionally, allowing sauce to cook down.
• Serve on hamburger buns.

(depending on your group, you can divide or double, this recipe — be creative, and add your own spices or condiments)