Cheese Macaroni Salad from 1945
1 (8 oz) package Macaroni, uncooked
1/2 cup chopped celery
1 cup chopped sweet pickles
3/4 cup mayonnaise
1 1/2 tsp Worcestershire sauce
4 hard cooked eggs
Salt and Pepper
1/4 cup chopped pimiento
1 tbsp white vinegar, if desired
1/4 cup chopped green (Bell) pepper
or 1/4 cup chopped onion, if desired
1/2 pound American cheese
Cook macaroni according to directions on
package. Cool. Add chopped vegetables and
cubed cheese. Combine remaining ingredients
and mix well. Pour over macaroni and mix
lightly. Serve on lettuce.
Tomato wedges, bologna and pickles may be used
as accompaniments if desired. This makes a
large amount of salad, and is especially suited
to take to a covered dish luncheon.
Source: Miami News newspaper, Sep 18, 1945.