Bring a big pot of water to a boil. Add salt, then the macaroni and eggs. Cook per directions on package of macaroni (don't worry the eggs will turn our perfect). Drain the macaroni, and fish out the eggs. Rinse the macaroni with cold water. Peel the eggs.
In a food processor roughly chop the green onions, pickles, and eggs. You want fine pieces but not puree. Place egg mixture in a bowl with the sour cream and mayo. Mix well. Stir in macaroni. It will seem a little soupy but with thicken up in the fridge. If you want you can add a little pickle juice with the sour cream and mayo. Refrigerate until ready to eat.
I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house. Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???
This a simple and easy pasta dish that my mom has been making for years.
I happened to have three different colors of tomatoes, but you don’t need them. All of one color is totally fine.
The whole family loves this pasta dish, even my cute nephew! (Who doesn’t eat a darn thing!)
The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!
Preheat oven to 350 degrees. Spray two loaf pans with baking spray.
In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and baking powder. Mix together eggs, oil, sugar, and vanilla. Stir in dry ingredients. Toss your chocolate chips with a little bit a flour. Add to batter and give a good stir.
Pour batter evenly between the two prepared pans. Bake for 1 hour in the middle of the oven, or until the bread tests done. Cool in the pans for 15 minutes, then remove, and finish cooling on a wire rack until completely cooled.
The bread will keep at room temperature (tightly wrapped) for 4 days and refrigerated for a week.