1. Trim, Wash, And Prepare Salad Vegetables As Directed On Recipe Card M-Guidelines.

2. Add Salt And Salad Oil To Water; Heat To A Rolling Boil.

3. Slowly Add Macaroni While Stirring Constantly, Until Water Boils Again. Cook About 15 Minutes Or Until Tender; Stir Occasionally. Do Not Overcook.

4. Drain. Rinse With Cold Water; Drain Thoroughly. Place In Refrigerator T

Chill For Use In Step 6.

5. Chop 28 Eggs. Cut Remaining Eggs (8) In Thin Crosswise Slices; Set Aside

For Use In Step 7.

6. Combine Macaroni, Chopped Eggs, Celery, Onions, Pickle Relish, Salad Dressing, Salt, Pepper, And Vinegar. Toss Lightly.

7. Garnish With Egg Slices And Paprika.

8. Cover; Refrigerate Until Ready To Serve.

Chopped Celery; 1 Lb 8 Oz Dry Onions A.P. Will Yield 1 Lb 6 Oz Chopped Onions.

Recipe No. A01100.

Drained May Be Used Ro Garnish.