2 c. raw med. shell macaroni
1/2 c. white vinegar
3/4 c. sugar
1/2 tsp. salt
1 c. salad dressing (Miracle Whip)
6 oz. can evaporated milk
1/2 sm. onion, chopped
1 green pepper, finely diced (or celery)
1 lg. carrot, grated

Cook macaroni, rinse, drain. Cool. Bring the vinegar, sugar and salt to rolling boil. Cool. Add the salad dressing and milk. Stir in the onion, pepper and carrots. Mix well. Refrigerate at least 24 hours before serving. Mixture will be soupy, but after salad sets it will thicken.