• DRESSING MIXTURE
• 1/2 c Sour cream
• 1/2 c Miracle whip
• 1 c Hellman's mayo
• 2 tb Prepared mustard
• 3 tb Sugar
• 1 ts Onion salt
• 1/2 ts Pepper
• SALAD
• 2 tb Dry minced onion
• 2/3 c Celery; chopped
• 2/3 c Sweet midget pickles; chop
• -do not use relish
• 2 tb Pimiento; chopped or
• 1/2 sm Tomato; seed, chop
• 8 c Elbow macaroni; cook, drain and well chilled

1. DRESSING-Combine dressing ingredients and set aside.
2. MACARONI SALAD- Combine remaining ingredients in large bowl.
3. Coat well with the dressing.
4. Refrigerate at least an hour before serving.

Cooks Variation: POTATO SALAD-Substitute 8 c cooked, peeled, cubed cold potatoes for the macaroni. Increase the celery to 1 cup and substitute snipped green onions for the dried. Can add 1 c of pitted black and/or stuffed green olives in either salad.