Yield: 100 servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Fully cooked ham, cubed |
| 6 pounds | Macaroni, cooked & drained |
| 3 pounds | Shredded cheddar cheese |
| 2 \N | Bags, frozen peas, thawed 20 ounces each |
| 2 quarts | Mayonaise |
| 1 \N | Bottle western or French salad dressing |
| ¼ cup | Vinegar |
| ¼ cup | Sugar |
| 2 bunches | Celery, chopped (12 cups) |
| 2 larges | Onions, chopped (2 1/2 cups) |
| 2 cans | Pitted ripe olives, drained and sliced |
| 1 cup | Light cream |
| 1½ teaspoon | Onion salt |
| 1½ teaspoon | Garlic salt |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
DRESSING
Combine first 7 ingredients. Combine all dressing ingredients; pour over the ham mixture and toss. Refrigerate.