| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Salad |
8 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Small elbow macaroni |
| 1 3/8 |
c |
Black olives; sliced |
| 1 |
c |
Shrimp; boiled & diced |
| 1 |
c |
Crabmeat; cooked |
| 1/4 |
c |
Celery; diced |
| 1/4 |
c |
Green onions; chopped |
| 1 |
cn |
Sliced mushrooms |
| 1/2 |
|
Avacado; diced |
| 3 |
|
Hard boiled eggs; chopped coarsely |
| 1/2 |
c |
Parmesan cheese; grated |
| 1 |
cn |
Artichoke hearts; diced coarsely |
| 1 |
|
Bottle (small) Italian dressing |
INSTRUCTIONS
Cook macaroni according to package directions; drain and chill. After
chilling, mix well with salad dressing. Except for the eggs, avocado and
cheese, begin mixing ingredients one at a time. Just before serving add the
avocado, eggs and cheese; mix again. Thls recipe may be varied by
substituting crawfish, lobster, ham or roast for the shrimp or crabmeat.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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