MEXICAN MACARONI SALAD
1 c. mayonnaise
1/3 c. skim milk
2 tsp. instant chopped onion
1 tsp. salt
1 tsp. chili powder
1/8 tsp. garlic powder
6 drops hot pepper sauce
1 (8 oz.) pkg. elbow macaroni, cooked & drained
1 (16 oz.) can red kidney beans, well drained
1 c. diced mozzarella cheese
In large bowl stir together first 7 ingredients. Add remaining
ingredients, toss to coat well. Cover, chill at least 2 hours.
Makes 8 (1 cup) servings.
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