1 c. tiny shell macaroni (4 oz.)
2 c. shredded lettuce
1 c. cooked ham cut into julienne strips
1 c. frozen peas, thawed
2 hard boiled eggs
1/2 c. shredded cheese
1/2 c. mayonnaise or salad dressing
1/4 c. dairy sour cream
1 tbsp. prepared mustard
Dash of hot pepper sauce
Snipped parsley

Cook macaroni in boiling water (salted). Drain and rinse. Cool. Place lettuce in bottom of bowl, a little chopped onion. Top with macaroni. Put egg slices on top then peas and shredded cheese. Mix dressing and spread over top. Cover and let stand overnight for several hours. Sprinkle top with parsley and paprika and toss before serving. Serves 6.