3 c. noodles, uncooked
1/2 c. French dressing
1 (10 oz.) can luncheon meat, cubed
1 tbsp. butter
1 tbsp. dry mustard
1 c. chopped celery
2 tbsp. finely chopped chives or onions
1/4 c. cream
1 c. mayonnaise
1/2 lb. sharp cheddar cheese, cubed

Lettuce, salt and pepper to taste. Garnish with sliced tomatoes and stuffed olives. 4 to 5 servings. Cook noodles as directed on the box, drain. Pour noodles into large bowl and toss with French dressing; cover and chill. Saute luncheon meat in butter in fry pan. Stir into noodles and dressing mixture. Add mustard, cheese, celery and chives. Blend cream into mayonnaise; pour over salad mixture, tossing until noodles are well coated. Chill. Serve with lettuce, sliced tomatoes and stuffed olives.