| 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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