SHRIMPARONI SALAD
1/2 pkg. Creamette med. shells,
uncooked
1 pkg. (10 oz.) frozen cooked shrimp,
thawed and drained
1 1/2 c. chopped celery
1 sm. cucumber quartered and sliced
2/3 c. mayonnaise
1/3 c. sour cream
2 tbsp. horseradish sauce
1 tbsp. grated onion
1 tsp. seasoned salt
1/2 tsp. pepper
Prepare shells according to package directions, drain. In large bowl, combine shells, shrimp, celery and cucumber. In small bowl, blend mayonnaise, sour cream, horseradish sauce, onion, seasoned salt and pepper. Add to shells mixture; toss to coat. Cover: chill thoroughly. Toss gently before serving. Garnish as desired. Serves 4 to 6 servings.