Shrimp Salad

1 package capellini (very thin pasta)

1 bunch fresh parsley

1 medium onion

1 cup mayonnaise

1/4 cup white cider vinegar

1/2 pound or more of small shrimp

Break  capellini into small 2 ” or less pieces.  Put into 4 quarts boiling water.  Cook until tender.   Drain by rinsing under faucet to separate.  Finely chop onion and parsley.  Add other ingredients except the shrimp.  Mix lightly.  Garnish with shrimp on top.

Artichoke Rice Salad

1 package Chicken Rice-a-Roni

2 green olives

1/2 green pepper

8 to 10 green olives

2  jars of 6 ounce olives (stuffed)

1/3 cup mayonnaise

1/4 teaspoon curry powder

liquid from jars of artichoke hearts

Cook Rice-a-Roni as directed on package.  Chill thoroughly.  Chop green onions and artichoke hearts.  Mix mayonnaise, curry powder, and artichoke liquid.  Toss all together.  Chill several hours, preferably overnight.  As a main dish, add chopped cooked chicken.  Can be served cold or heated in a casserole.

Avocado Lime Salad

1 package lime flavored gelatin

1/4 teaspoon salt

1 cup hot water

1 cup cold water

2 tablespoons lemon juice

1 teaspoon grated onion

1 avocado, mashed to a smooth paste

Dissolve gelatin and salt in hot water.  Add cold water, lemon juice, and onion.  Chill until slightly thickened.  Then place a bowl of gelatin in ice and water and beat with mixer or egg beater until fluffly and thick.  Fold in avocado.  Pour into individual molds.  Chill until firm.  Unmold on salad greens.  Garnish with mayonnaise.