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Ham and Macaroni Salad


Thursday, January 01, 2004
Appetizers-Side Dish
½ lb. boiled or baked ham
½ cup Cheddar cheese, diced
2 cups cooked elbow macaroni
1 cup chopped celery
1 small onion, chopped
½ cup dill pickle, diced
½ cup mayonnaise
2 teaspoons prepared mustard
Dice ham into ½-inch cubes. Combine ham and cheese with macaroni, celery, onion and pickle. Mix mayonnaise and mustard; then stir into macaroni mixture, mixing well. Chill well until ready to serve, several hours for maximum flavor!

Serve in a lettuce-lined bowl, and garnish with fresh parsley, if desired.

Tip: Elbow macaroni doubles in volume when cooked, so start with 1 cup of dry macaroni to yield the 2 cups needed for this recipe.
Nutrition Facts:
Kimberley Bevins, Author of Timeless Treasures. e-mail kitchenkimberley@aol.com
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