Macaroni Salad

• 8 oz. elbow or salad macaroni
• 2 envelopes unflavored gelatin
• 1/4 c cold water
• 1 (10 oz.) can condensed chicken broth
• 1 small green pepper, chopped
• 1/2 c. chopped toasted almonds
• 1/3 c. sweet pickle relish
• 1/4 c. minced green onions
• 1/4 c. chopped pimento
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1/2 c. mayonnaise
• 1 Tbsp. vinegar
• 1 tsp. sugar
• 1 tsp. curry powder
• 1/4 tsp. celery salt
• 1/8 tsp. white pepper
• sliced pimento stuffed olives

1. Cook macaroni.
2. Drain and chill.
3. Soften gelatin in cold water; dissolve over low heat with 3/4 cup of broth.
4. Add remaining broth and chill until slightly thickened.
5. Toss macaroni with remaining ingredients.
6. Chill until set.
7. Unmold on lettuce lined platter and surround with deviled eggs and cold cuts.
8. Makes 6 to 8 servings.

salad macaroni, unflavored gelatin, cold water, condensed chicken broth, green pepper, almonds, sweet pickle relish, green onions, pimento, condensed cream, mayonnaise, vinegar, sugar, curry powder, celery salt, white pepper, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219196 (may not work)