1 (8 oz.) box macaroni
8 oz. sour cream
1 bell pepper
1 sm. jar green olives
2 cans boned chicken
6 tbsp. vinegar
3 boiled eggs
4 stalks celery
Mayonnaise
3 tbsp. sugar

Cook macaroni as directed. Chop pepper, celery, eggs and olives. Reserve olive juice in jar. When macaroni is done, rinse and drain well. Mix in chopped vegetables. Drain juice from chicken. Break up and mix into macaroni.

In another bowl mix sour cream, add vinegar and sugar. Taste. Should be a sweet sour taste. If not tangy enough, add a little olive juice. Add enough mayonnaise to just add consistency, it should be soupy. Mix into macaroni. Let sit overnight as it's tastier. Shrimp is great instead of chicken. Serves 8-10.