3 to 4 c. elbow macaroni (large or small)
2 medium cans of tuna (or 2 c. deboned chicken)
2 lg. limbs of celery
4 to 5 lg. boiled eggs
1/2 to 1 head of lettuce
Salt and pepper to taste
4 to 5 Tbsp. salad dressing to taste
2 to 3 large pickles
Black olives
Optional: 1 lg. jar pimento
Optional: 1 lg. onion (or onion salt)

Prepare macaroni as directed; drain. Chop celery, onions, pickles, lettuce and egg. Add to drained macaroni. Stir until all is mixed well. Decorate top with egg slices and black olives. Refrigerate at all times. Serves 6 to 8 people (large servings).

Suggestion: Serve with garlic bread and green onions on the side.