6 1/3 c. uncooked elbow macaroni
3/4 c. acceptable vegetable oil
6 (7 2/3 oz.) cans salmon or tuna, drained, skin removed
6 1/2 tbsp. Worcestershire sauce
1 1/2 med. white onions, minced
6 1/3 (10 oz.) pkgs. frozen green peas, slightly defrosted
6 lg. red bell peppers, diced

DRESSING:

6 1/3 c. low fat cottage cheese
12 1/2 tbsp. fresh lemon juice
12 dashes hot pepper sauce
6-12 tbsp. chopped fresh dill weed or 6-12 tsp. dried dill weed

Cook macaroni according to package directions, omitting salt. Drain and rinse under cold running water until noodles are cool. Drain, place in bowl and add oil; mix to coat evenly. Set aside.

In a bowl, mash salmon or tuna, including bones. Add Worcestershire sauce, onions, peas, bell peppers and cooked macaroni; mix well.

In a blender, process cottage cheese, lemon juice and hot pepper sauce until creamy. Mix in dill. Pour over the salmon noodle mixture and stir. Refrigerate. Serve chilled. Serves 50.