SHRIMP SALAD
1 (16-oz.) box rotini, macaroni, or any other pasta
12 eggs, hard boiled
1 green pepper, diced (red pepper if it’s for Mimi)
1 large sweet onion, diced
2 large celery ribs, diced
3 cups miracle whip
2 Tbsp. sugar
1 (6-oz.) can shrimp, drained
Cook macaroni, prepare all vegetables, and dice the eggs. Drain macaroni and run cold water over it to bring it to room temperature.
Add all ingredients to a very large bowl and mix.
Refrigerate until thoroughly chilled.
Yield: 30 servings.
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