"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Macaroni and Shrimp Salad Recipe

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This recipe for Macaroni and Shrimp Salad, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Johnson Jacobs
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16 oz pkg. medium shells
8-10 slices cheese;cut up
4 stalks celery;cut up
1 medium onion;diced
1 tomato;cut up
1/2 each red and yellow peppers; diced
Dressing:
1 tbsp. pickle juice
2-3 c. miracle whip
1 tbsp. mustard
8-10 tbsp. sugar
salt and pepper to taste
2 cans tiny shrimp; drained.

Directions:
Directions:
Cook shells according to directions. Drain and add the remaining ingredients. Mix the dressing together and toss with the remaining salad. Refrigerate at least 2-3 hours.

Number Of Servings:
Number Of Servings:
15-20 people
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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