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Seafood Salad for 150


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5 lbs. frozen, cooked shrimp
2 quarts French dressing
4 cans peas
4 dozen eggs
4 onions, grated
4 green peppers
4 small jars pimento
16 grated carrots (or more)
8 packages macaroni rings
4 bunches celery
8 cans tuna
Salt
3 quarts Miracle Whip or mayonnaise

Marinate shrimp in French dressing overnight. Mix mayonnaise with macaroni rings after they are cooked and let stand together refrigerated for awhile. Mix all together.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.