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Macaroni
Salad
| 1 tablespoon salt
3 quarts boiling water 8 ounces elbow macaroni 1 cup sliced stuffed olives ½ cup chopped green pepper 2 cups chopped celery 2 tomatoes, diced ¼ pound Swiss cheese, diced ½ cup French dressing 1 teaspoon salt Add 1 tablespoon salt to rapidly boiling
water. Gradually add macaroni so that water continues to boil. Cook uncovered,
stirring occasionally, until tender. Drain in colander. Rinse with cold
water; drain again. Cool. Combine with other ingredients in a large bowl,
mix lightly but thoroughly. Chill several hours before serving.
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