1 lb. sm. elbow macaroni
2 carrots
2 green peppers
1 whole onion
1 pt. real Kraft Mayo
1 tall can pet milk
1 1/2 c. sugar
1 c. vinegar

Cook and blanch macaroni. Finely chop carrots, peppers and onion; drain. Mix together in order real mayo, Pet milk, sugar, then vinegar. Stir real good. Add vegetables and stir then add macaroni. Will be soupy, refrigerate overnight for it to set up. Will last for days in ice box. Makes a big bowl.