MACARONI SALAD
2 lbs. uncooked elbow macaroni
12 hard cooked eggs, chopped
1-1/2 lbs. fully cooked ham, cubed
1 pkg. (16 oz.) frozen peas, thawed
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
1 jar (4 oz.) Diced Pimientos, drained
4 cups mayonnaise
Directions: Cook macaroni according to package directions. Rinse in cold water; drain and cool completely. Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for al least 3 hours.
Yield: 34 servings
