1 pkg. lemon Jello
2 beef bouillon cubes
1 3/4 c. hot water
2 c. cooked macaroni
1 can corned beef, diced
2 c. diced celery
1 med. onion, finely chopped
1/2 cucumber, seeded & chopped or 1/2 c. cooked peas
2 hard cooked eggs, chopped
1 c. salad dressing or mayonnaise
1 tsp. horseradish

Dissolve Jello and bouillon cubes in hot water; cool. Cook macaroni; drain and cool. Combine remaining ingredients in large bowl; mix well. Add Jello mixture and macaroni. Chill until firm. Makes 10 to 12 servings.