5 to 6 pounds fully cooked ham, cubed
5 to 6 pounds macaroni cooked and drained
3 pounds shredded cheddar cheese
2 bags (20 ounces each) frozen peas thawed
2 bunches celery, chopped (about 12 cups)
2 large onions chopped (2 to 2 1/2 cups)
2 cans (5 - 3/4 ounces each) pitted ripe olives,
drained and sliced
Dressing:
2 quarts mayonnaise
1 bottle (8 ounces) Western or French salad dressing
1/4 cup vinegar
1/4 cup sugar
1 cup light cream
1 1/2 teaspoons onion salt
1 1/2 teaspoons garlic salt
1 teaspoon salt
1 teaspoon pepper
Combine first seven ingredients. Combine all dressing ingredients
and mix
well.
Pour dressing mixture over macaroni and ham mixture and
toss.
Refrigerate. Yield 100 servings.
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