2 c. uncooked elbow macaroni
1 (15 1/2 oz.) can salmon
1/2 c. shredded Swiss cheese
1/2 c. chopped green pepper
1 c. mayonnaise
1/4 c. chili sauce
2 tbsp. ketchup
2 tsp. horseradish
1 tsp. celery seed
1/4 tsp. salt
Dash of pepper

Cook macaroni in boiling, salted water. Drain and cool. Drain and flake salmon, reserving liquid. Add salmon, cheese and green pepper to macaroni. Combine mayonnaise, chili sauce, ketchup, horseradish, reserved salmon liquid, celery seed, and salt and pepper. Add to macaroni and toss. Chill.