1/2 tsp iodized fine salt
1/4 tsp white pepper
1 tsp sugar
1/4 cup pickle relish
1 (227 g) can crushed pineapple
1/2 cup grated MAGNOLIA CHEEZEE
1 (100 g) pc carrot, grated
1 (180 g) can PUREFOODS CHICKEN IN BROTH, drained
300 g elbow macaroni, cooked according to package directions
2 pc MAGNOLIA BROWN EGGS, boiled, peeled then sliced


  1. Combine mayonnaise, salt, pepper, sugar, pickle relish and crushed pineapple. Mix well then add cheese, carrot and chicken.
  2. Toss in macaroni. Chill.
  3. Garnish with eggs just before serving.

Makes 14 servings.

(Yield: 7 c macaroni salad/1/2 c macaroni salad per serving)



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