Cold New Orleans Spaghetti


Ingredients French Dressing:
Regina red wine vinegar
olive oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
Tabasco hot pepper sauce
1/4 teaspoon garlic powder
One 12-ounce package vermicelli
Lawry's seasoned salt
4 chicken breast halves
bell pepper
1-1/2 cups Hellman's mayonnaise
lemon juice


Prepare the French dressing. 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 garlic powder.
Shake well.
Cook package of vermicelli as directed. Marinate overnight in French
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. Remove from bone when cool. Cut as for chicken salad and thinly slice six stalks of celery. Add chicken 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 overnight.
Garnish with marinated avocado, artichoke hearts, tomatoes,
mushrooms, or black olives. I use Italian dressing for the marinade.
Serves: About 8 to 10.

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