MACARONI SALAD

2 Cups Uncooked Macaroni
3 Hard Boiled Eggs, chopped
1 Small Onion, chopped
3 Stalks Celery, chopped
1 Small Red Pepper, seeded and chopped
2 Cups Miracle Whip
2 Tablespoons Dill Pickle Relish
3 Tablespoons Prepared Yellow Mustard
3/4 Cup White Sugar
21/4 Teaspoons White Vinegar
1/4 Teaspoon Salt
3/4 Teaspoon Celery Seed

Bring a medium pot of salted water to a boil. Add the macaroni and cook until tender. Drain and run cold water over macaroni and drain again and then let cool. In a large bowl stir together the eggs, onion, celery, red pepper and pickle relish. In a small bowl stir together the salad dressing, sugar, salt, vinegar, mustard and celery seed. Pour over the vegs. and macaroni until well blended. Cover and chill for 1 hour before serving. Keep ref.

CHICKEN PASTA SALAD

4 Cups Rotelli Noodles, cooked and rinsed and drained
2 Cups Chicken Breast, cooked
1 Cup Water Chesnuts, sliced
1/2 Cup Parsley, chopped
1/2 Cup Green Onions, chopped
8 Cup Spinach, torn

Marinate all but greens overnight. Add spinach, parsley and onion and serve.

Dressing(marinate)

1/4  Cup Sesame Seeds
1/4 Cup Oil
1/8 Cup Soy Sauce
1/3 Cup Vinegar
2 Tablespoons Oil
3 Tablespoons Sugar
Salt and Pepper to Taste
 Warm sesame seeds in oil., cool and add remaining ings. Make a little extra and save. When pasta is marinated overnight it may be a little dry when the greens are added so you can add the extra dressing then.

COLD SPAGETTI SALAD

1Box of Thin Spagetti Noodles, cooked and drained
2-4 Tomatoes, every how many you like in this dish
1 Jar or small can Blace Olives, diced into fine pieces
1/2 to 1 Onion, diced fine
1/2 Cucumber, chopped and deseeded
1/2 Bottle Italian Dressing, not the red kind
Pepperonis

In this salad you can about add what you like. Some likes pepperonis, some don't. I like to add the onion when I am about ready to serve it. To me it can sometimes make it taste bitter. Mix all the ings. up in a bowl. Pour the dressing on top and mix again. Ref. overnight for the flavors to blend. Keep ref.

SWEET BROCCOLI AND NOODLE SALAD

1 Head of Broccoli chopped into small florets
1 Medium Red Onion, chopped
11/2 Cup Shredded Cheddar Cheese
1 Box Colored Rotenni Noodles, drained
1 Cup Mayno or Salad Dressing
3/4 Cup sugar
3 Tablespoons milk

Cook the rotenni noodles, still keep firm, drain
Take the brocolli and cut up into bite size florets.  Chop the onion. In a bowl put the cooled rotenni noddles and the broccolli and onion. In another bowl mix the mayo and sugar together with the milk. Take and pour this in the noodle mixture. You can use more of the noodles and cheese and onion if you like to. Just make to your taste. Keep ref.