Name: Shrimp and Pasta Salad
Ingredients: 4 c Cooked, drained, and cooled elbow macaroni; 2 c Small shrimp, cooked, peeled, and deveined; 4 Hard-boiled eggs, chopped; 1/2 c Chopped onion; 1/4 c Chopped celery; 1/2 c Chopped black olives; 1/2 c Chopped dill pickles; 1 c Mayonnaise; 2 tb Olive oil; Louisiana hot sauce to taste; 1 ts Fresh lemon juice; 2 ts Worcestershire sauce; 1 tb Prepared mustard; 1/2 c Catsup

Most of us find comfort in being told that we are going to go on living; [the apostle] Paul was comforted when he was told that he would soon be dying [see Philippians 1:21]! He kept referring to death as that which was 'far better.' The fact that we don't view death with optimism just might be because we think of death as taking us from our home rather than bringing is to our home! Unlike Paul, we have become so attached to our tent that we just don't want to move.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

4	c	Cooked, drained, and cooled elbow macaroni
2	c	Small shrimp, cooked, peeled, and deveined
4		Hard-boiled eggs, chopped
1/2	c	Chopped onion
1/4	c	Chopped celery
1/2	c	Chopped black olives
1/2	c	Chopped dill pickles
1	c	Mayonnaise
2	tb	Olive oil
		Louisiana hot sauce to taste
1	ts	Fresh lemon juice
2	ts	Worcestershire sauce
1	tb	Prepared mustard
1/2	c	Catsup

INSTRUCTIONS

in a large mixing bowl, combine the eggs, onions,celery,olives, and
pickles, then add the shrimp and macaroni and toss lightly. in a small
bowl, whisk together the remaining ingredients. pour over the macaroni
mixture and mix well. cover and let marinate at least 2 hours in the
refrigerator before serving.
yields 6 to 10 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Donna Partigianoni
<donna@leesville.com> on Mar 08, 1997.

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