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(Serves 8 People)
1 (8 oz.) pkg. vermicelli,
2 Tbsp. grated onion
2 lemons (small), juiced
2 c. chopped celery
3 cans shrimp (more if
1 pt. commercial sour cream
1/2 c. mayonnaise
salt to taste

Break vermicelli into 1-inch pieces and cook. Add
grated onion to cooked vermicelli. Add lemon juice; let stand
overnight. In the morning, add celery and shrimp to
vermicelli. Mix sour cream and mayonnaise. Add to vermicelli
mixture. This makes a large salad and keeps well refrigerated.
You may substitute crab meat, tuna, chicken or turkey for
shrimp in the salad.

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