Ingredients

6 1/3 C. uncooked elbow macaroni
3/4 C. acceptable vegetable oil
6 (7 2/3 oz.) cans salmon or tuna,
drained, skin removed
6 1/2 Tbsp. Worcestershire sauce
1 1/2 med. white onions, minced
6 1/3 (10 oz.) pkgs. frozen green
peas, slightly defrosted
6 lg. red bell peppers, diced
DRESSING:
6 1/3 C. low fat cottage cheese
12 1/2 Tbsp. fresh lemon juice
12 dashes hot pepper sauce
6-12 Tbsp. chopped fresh dill weed or
6-12 tsp. dried dill weed

Cooking Instructions

Cook macaroni according to package directions, omitting salt. Drain and rinse under cold running water until noodles are cool. Drain, place in bowl and add oil; mix to coat evenly. Set aside. In a bowl, mash salmon or tuna, including bones. Add Worcestershire sauce, onions, peas, bell peppers and cooked macaroni; mix well. In a blender, process cottage cheese, lemon juice and hot pepper sauce until creamy. Mix in dill. Pour over the salmon noodle mixture and stir. Refrigerate. Serve chilled. Serves 50.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)