| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Salad |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Small shell macaroni |
| 1 |
tb |
Salad oil |
| 1 |
c |
Mayonnaise |
| 1/3 |
c |
Chili sauce |
| 1/4 |
c |
Sour cream |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 4 |
|
Hard-boiled eggs |
| 1/3 |
c |
Diced celery |
| 1/3 |
c |
Diced green peppers |
| 1/4 |
c |
Sliced green onions |
| 1 |
pk |
Frozen crabmeat; thawed, shredded or canned crabmeat or frozen shrimp |
INSTRUCTIONS
DRESSING
Cook macaroni according to package directions. Drain & rinse with cold
water. Drain well. In a large bowl toss with oil. Cover & chill. In small
bowl, mix first 6 dressing ingredients & mix well. Chop eggs & add to diced
celery, peppers, onions, crab (or shrimp) & dressing. Add macaroni. Toss
until well combined. Cover & chill at least 3 hours before serving. May be
served alone or as garnish over a tomato or 1/2 avacado or on a lettuce
leaf.
LINDA RAFF
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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