Page 123 - Recipe Book

Ingredients:

• 2 cups elbow macaroni, uncooked
• 4 hard-boiled eggs, peeled and chopped

• ⅓ cup finely diced red bell pepper, green bell pepper, and onion
• 2 tablespoons sweet relish
• 2 (6 oz) cans tuna, drained
• 1½ cup mayonnaise
• ½ cup honey mustard
• 2 teaspoon Premadonna Seafood Seasoning
• 1 teaspoon Premadonna Hot Chicken Seasoning
• Parsley and Premadonna Paprika for garnish

Preparation:
1. Bring a large pot of water to a boil, and salt generously. Add the elbow
macaroni and boil until tender but still slightly firm.
2. In a large bowl, add cold pasta, chopped eggs, 1/3 cup bell pepper,
and onion mixture. Toss to combine.
3. Add in sweet relish and tuna. Stir to combine.
4. Stir in 1 ½ cup mayonnaise and ½ cup honey mustard
5. Season to with 2 teaspoon Premadonna Seafood seasoning and 1
teaspoon Premadonna Hot Chicken.
6. Spread into a casserole dish. Garnish with Premadonna paprika and
parsley flakes.
7. Refrigerate for at least 2 hours.

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