1 box macaroni noodles
2 c. grated cabbage
1 c. Cheddar cheese, cut into cubes
10 green olives, chopped
2 cucumbers, chopped
1/4 c. onion, chopped
1 tomato, chopped
2 hard-boiled eggs, chopped
1 c. Duke's mayonnaise
Juice from 1/2 lemon
Dash of celery flakes
Salt to taste

Boil macaroni noodles according to directions, drain and refrigerate overnight. Mix together mayonnaise, lemon juice, celery flakes and salt until ready thin. Add this sauce to the chilled macaroni noodles. Add all other ingredients to this mixture and chill again for 12 hours for all ingredients to blend real well. Garnish top with some grated carrot and hard-boiled egg slices!