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  Seafood-and-vermicelli salad
 
Yield: 6 Servings
 
12 oz Vermicelli      3 in pieces
1 Onion red chopped      1 Green pepper medium chop'd
1 tb Parsley freshly snipped      1 ts Celery seed
1/2 ts Oregano dried crushed      1/2 ts Chives fresh snipped
1/4 c Italian salad dressing      1 c Mayonaise
1 lb Shirmp
 cooked chopped -or two 8 oz packages of -frozen crab-flavored salad -style fish (also known as -surimi or mock crab) or a -combination of both 1 tb Lemon juice Milk Scenery unique rock formations hiking trails a beach and plenty of picnic tables attract Mary Ann Mynsberge of Mosinee Wisconsin and her family to the Dells of the Eau Claire Park 15 miles east of Wausau Wisconsin. Oregano chives and celery seed season her salad. 1. Cook vermicelli according to package directions. Drain and rinse with cold water. Drain off the water. 2. In a very large bowl combine vermicelli onion green pepper parsley celery seed oregano and chives. Add Italian dressing. Toss to coat. 3. Add mayonnaise shrimp or fish (cut up any large pieces) lemon juice 1 teaspoon salt and 1/2 teaspoon of pepper. Toss well to coat. Cover and chill for 2 to 24 hours. If necessary stir in a little milk till the pasta mixture is creamy. Makes 6 main-dish servings. Picnic Hint: Carry the well-chilled salad to the picnic site in a cooler packed with ice.

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