Yield: 8 Servings
|½ pack||Small elbow macaroni|
|1⅜ cup||Black olives; sliced|
|1 cup||Shrimp; boiled & diced|
|1 cup||Crabmeat; cooked|
|¼ cup||Celery; diced|
|¼ cup||Green onions; chopped|
|1 can||Sliced mushrooms|
|3||Hard boiled eggs; chopped coarsely|
|½ cup||Parmesan cheese; grated|
|1 can||Artichoke hearts; diced coarsely|
|1||Bottle (small) Italian dressing|
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, .