Ingredients
8 OZ cooked ham, if using canned ham danish (Plumrose) works well
4-8 oz (dry weight) egg noodles.
20 oz can of pineapple chunks.
8 oz can of sliced water chesnuts.
Mayonnaise or Salad Dressing
Paprika
Curry Powder
(Black Pepper)
(These amounts are just suggestions and should be adjusted for taste)
Preparation
Drain the juice and water from the pineapple and water chesnuts, refrigerate until needed. Cook the egg noodles according to package directions, drain and rinse, refrigerate. Cut the ham into bite size cubes. Combine the ingredients with enough mayonnaise to coat them, flavor with paprika, curry powder, black pepper if desired. Serve cold. The ingredients can be prepared ahead of time and held, but when mixed the moisture in the salad will make the dressing watery.
