Amish Macaroni Salad

½ lb. small shell macaroni
3 T. onions, chopped
1 c. frozen peas
4 hard boiled eggs
1 c. celery, diced
1 c. diced ham

¾ c. salad dressing
1 T. prepared mustard
1 ½ t. vinegar
½ t. salt
2 T. milk
¾ c. sugar


Cook, drain and rinse macaroni. Add diced eggs, onion, celery, ham, peas and cheese. Combine dressing ingredients and fold into macaroni mixture. Refrigerate overnight.

Louise Lambright

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