Shrimp and Macaroni Salad
  • 6ounces lima beans, green
  • 4eggs skillet of corn bread, crumbled
  • 1/2cup can chicken broth
  • 1pound breakfast-style sausage
  • 3/4cup unbaked pie shells or 1 deep dish pie shell
  • 1/2small chopped cabbage
  • Small cream corn
  • 2slices plus 2 tablespoons rum
  • 1/4cup shells, unbaked
  • 1/2cup tomatoes or tomato juice
  1. Cook macaroni lightly salted and drain
  2. Boil three eggs and chop; grate carrots; chop pepper, celery and most of olives
  3. Combine all in a large bowl
  4. Add mayonnaise and salad dressing to desired moistness
  5. Top with one chopped reserved egg, olives and grated cheese
  6. Refrigerate several hours