Legacy Recipe: Skroodle Salad

I have finished Cousins’ Camp 2020 and now I am preparing to go video my lessons for Polishing the Pulpit on Monday and Tuesday. Then we will travel to Louisville for Jim to speak on Wednesday night. After that we will FINALLY be celebrating our 50^th wedding anniversary with a trip to a Bed and Breakfast in the mountains…so I’m packing for that trip, too.  

I said all of that to say that it is time for another recipe for my post this week. It is a delicious cool summer salad that is a full meal within itself. I got the recipe years ago from a newspaper in Metropolis Illinois, my home town. I sure hope you enjoy it as much as we do.

Skroodle Salad

1 can red beans (rinsed)

1 can mixed vegetables

1 package (8 ounces) spiral noodles (it’s really pretty with the tri-colored noodles, if you can find them)

1 small jar pimentos

1 cup chopped bell pepper

½ cup chopped onion

½ cup chopped celery

1½ tsp. celery seed

1½ tsp. salt

1 Tbsp. butter

1 ½ cups sugar (I use granulated Stevia)

1 cup apple cider vinegar

3 tsp. flour

3 tsp. dry mustard

Cook noodles and drain.

Add red beans and mixed vegetables (drained), bell pepper, celery, onion, and pimentos.

Cook celery seed, salt, butter, sugar, vinegar, flour and dry mustard until bubbly and thickened.

Pour over noodles mixture and mix.

Let sit overnight in refrigerator.

Enjoy!!

I sure hope you enjoy skroodle salad as much as we do, and I’ll try to be rested up before my next post.

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AUTHOR: Donna Faughn