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Macaroni Salad

12 oz small elbow macaroni and/or shells
3 hard boiled eggs
1/2 cup chopped sliced celery
1/2 red bell peppers
1/2 green bell pepper
1/2 cup frozen peas (optional)
1/2 cup chopped scallions
1 tomato, chopped into medium-sized chunks
1 can drained tuna fish or tiny canned shrimp
3/4 cups mayonnaise
salt and pepper to taste

Boil the eggs ahead of time, and let them cool in the refrigerator,
or run cold water over them until they are completely cool. Boil
the macaroni until tender;. Drain in a colander and run cold water
over the macaroni until it has completely cooled down. Peel eggs
and cut into half inch peices. Put vegetables, eggs, tuna or
shrimp, and mayonnaise in to a very large bowl. Stir until slightly
mixed. Add macaroni and stir until completely mixed.

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