Rosemarys Macaroni Salad

Rosemary’s Macaroni Salad (Circa 1969)

Ingredients: basic 1 or 2 Cloves Garlic 1 Lg or 3 small Dill Pickle (chopped) 2 or more Sweet Pickles (chopped) (should equal dill pickle) 1 2-1/2” Sweet Onion (chopped) 1 small jar Pimentos (drained) 1 2.25 oz can Sliced Ripe Olives enough or less Sliced Green Olives to equal Ripe Olives 4-5 Hard Boiled Eggs (diced or cubed) 3-4 cups (≈ 1# dry)Uncooked Macaroni some Cucumbers (chopped)

Ingredients: optional (maybe not all at the same time) some substitute extra 1/2

Dressing: 1 pt 1/3-1/2 cup 1-1&1/2 tsp

Green Onions (chopped) Red Onion for Sweet Onion (for the color) Pimentos (for the color) Yellow Sweet Pepper (chopped) (for the color)

Mayonnaise Ketchup Prepared Mustard (yellow or brown)

Instructions: Mix dressing. Set aside. Cook Macaroni. Mix basic ingredients. Combine with dressing & macaroni. Refrigerate at least 1 hour for flavors to mix. Makes enough for 6-8 servings.