Yield: 8 Servings
Measure | Ingredient |
---|---|
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 |
½ \N | Avacado; diced |
3 \N | Hard boiled eggs; chopped coarsely |
½ cup | Parmesan cheese; grated |
1 can | Artichoke hearts; diced coarsely |
1 \N | 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, .