MACARONI SALAD                         Servings:  1 qt. @ 1/3 c. per

10  oz.       elbow macaroni           5   oz.    frozen peas, defrosted
1/2 lb.       cheddar cheese, grated   1          onion, chopped
6   oz.       sweet pickle relish      4          eggs, hard boiled, chopped
1/2 lb.       celery, chopped fine     1   tsp.   salt
1   c.        mayonnaise

   Cook macaroni, drain and chill.  Add remaining ingredients.  Mix lightly,
chill.

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