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 defros

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.
 
 
 While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)