Recipe from kitchen of Judith G. Zeringue
1 (12 oz.) pkg. elbow or salad macaroni
4 to 6 hard-boiled eggs, chopped
1 cup diced cooked shrimp
3/4 cup crab meat
3/4 cup dill pickle relish
1/2 cup sliced pimiento-stuffed olives
1/2 cup minced onion
1/2 cup chopped green pepper
1/2 tsp. celery seed
1 cup salad dressing or mayonnaise
1 tsp. prepared mustard
Salt and pepper to taste
Cook macaroni according to package directions. Drain, rinse with cold water.
Stir together mayonnaise and mustard. Pour over macaroni which has been mixed with all the other ingredients. Mix well, cover, and chill at least 3 hours.
Serves 12 to 16.