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Macaroni Salad
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2 Tsp. | salt |
3 Cups | elbow macaroni |
4 Stems of green onions, chopped | |
1/2 Cup | pickles, chopped |
Mustard to color 4 Stems of celery, chopped | |
1/2 Cup | olives, (about 40) |
2 1/2 Cups | mayo, or possibly little more depending on desired thickness |
Fill pan with water, add salt and set to boil. Then cook macaroni. Cook until soft. Drain water, then add other ingredients. Add pepper to taste and mustard to color. Slice two hard boiled eggs and place on top for decoration if like. Then sprinkle with paprika. Chill over night.
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