Lela M. Bass. MHS

• 1 cup elbow macaroni, cooked, drained and cooled
• 1 (12 oz) can chopped ham, cut in strips
• 1 cup cubed cheese
• 1/2 cup celery slices
• 1/3 cup chopped green pepper
• 1/4 cup sliced green onion
• 2 Tbsp chopped canned pimiento
• 1/4 cup drained pickle relish
• 1/2 cup mayonnaise
• 1 Tbsp prepared mustard
• 1/4 tsp salt

Combine first 8 ingredients. Blend mayonnaise, mustard and salt. Add and toss lightly.

Chill. Serve on greens.

Serves 6.

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