by Dorothy Kent

1 lb elbow macaroni, boiled

1 lb mild cheddar cheese, cubed small

3 green onions, chopped

6 medium sweet pickles, diced (more or less to taste)

dash of yellow mustard

6 to 8 hard boiled eggs, chopped

1 qt best foods mayonnaise (do not use miracle whip)

1/2 tsp salt

1/8 tsp pepper

Mix all ingredients. Let stand in refrigerator until ready to serve. Best the second day. Dorothy says that she does not know exactly how much of each ingredient she uses. This is an approximation. You will have to try it and raise or lower quantities of things until it tastes right. I adjusted this to about what I remember.