Cold New Orleans Spaghetti
French dressing (recipe below) or bottled Italian dressing
One package (12 oz) vermicelli, broken
Lawry’s seasoned salt
4 chicken breast halves, boneless
Celery, thinly sliced
Bell pepper, julienned
Onion, sliced thin in rings
Salt & pepper to taste
1-1/2 cups mayonnaise
Cook vermicelli as directed. Marinate overnight in French or Italian dressing and season spaghetti with seasoned salt and Tabasco to taste. Mix well.
Cook chicken breast halves until tender with celery, bell pepper, onion, salt and pepper. Cut as for chicken salad and thinly slice six stalks of celery. Add chicken mix and celery to marinated spaghetti and mix well. Add mayonnaise and mix well. Add a small amount of lemon juice and more seasoned salt to taste. Let stand an hour or so before serving. Garnish with marinated avocado, artichoke hearts, tomatoes, mushrooms, or black olives.
Red wine vinegar
1 tsp salt
1 tsp sugar
1 tsp paprika
1/4 tsp granulated garlic
Using a “Good Seasons” bottle, add red wine vinegar to the water line. Add olive oil to the oil line. Add salt, sugar, paprika, a few drops of Tabasco, and granulated garlic. Shake well.