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At a Glance
Prep Time : 20min
Cook Time : 2hr 
Course : Salad, Side Dish
Type of Prep : Chill
Occasion : July 4th, Labor/Memorial Day, Picnic, Potluck
 
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Mac and Shrimp Salad

From Barbara Whiting,
Your Guide to Stay-at-Home Parents.
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This macaroni salad is one of my all-time favorites.

INGREDIENTS:

  • 6 oz uncooked macaroni - cooked according to package - you want about 1 1/2 cups cooked
  • 10 ounce frozen green peas, separated by running under cold water
  • 1 cup shredded cheese, cheddar or cojack, or whatever you like
  • 1/2 cup sliced green onions, can add the green tops, too
  • 3/4 to 1 cup mayo and or miracle whip. Add enough to make it moist
  • 1/3 cup sweet relish (I've used sweet chopped pickles, too, also good)
  • 1 stalk celery, chopped finely (optional)
  • 1 4-1/2 ounce can shrimp, tiny or medium, drained and rinsed
  • about 6 slices of crisply fried bacon, crumbled up
  • 2-3 hard boiled eggs, chopped (optional)

PREPARATION:

Mix it all in a large bowl, adding the eggs and bacon last. Cool and serve. Now, you can add the bacon after it's chilled, so it stays crispier, but I like to add it when I mix the rest of it. You can also use chicken or turkey cut up for the shrimp if you prefer.
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