INGREDIENTS:

3 c. corkscrew noodles, cooked, drained
1/2 lb. cleaned shrimp, cooked
1 c. broccoli flowerets, partially cooked
1 c. chopped green pepper
2 sm. tomatoes, cut in wedges
1/4 c. green onion slices
1 (6 oz.) can crabmeat, drained
1/2 c. Hellmann’s mayonnaise
1/4 c. grated Parmesan cheese
1 (8 oz.) bottle Italian dressing

DIRECTIONS:

In large bowl, combine pasta, shrimp, vegetables and crabmeat. Mix lightly. Combine mayonnaise and Parmesan cheese, gradually add Italian dressing, mixing until well blended. Add to pasta mixture. Mix lightly. Chill overnight. 6 to 8 servings.

INGREDIENTS:

1 clove garlic, minced
2 (28 oz.) cans crushed tomatoes
2 (6 oz.) cans chopped clams, drained
1 (6 oz.) can tiny shrimp, drained
10 1/2 oz. can white clam sauce
Fresh parsley (to taste)
2 tbsp. olive oil

DIRECTIONS:

Brown garlic in olive oil. Add all ingredients. Bring just to boiling point. Reduce heat and simmer for 20 minutes. Serve over your favorite pasta.

INGREDIENTS:

1 lb. egg noodles, med. width
2 cans cream of mushroom soup
1 lb. shrimp or crabmeat (cooked)
8 oz. Cheddar cheese
8 oz. Swiss cheese
1/2 lb. French style green beans
1 jar artichoke hearts (sub.)
1/2 lb. carrots
8 oz. coarsely chopped almonds
6 oz. flavored bread crumbs
1 sm. can pitted black olives
2 oz. pimentos
1 lemon

DIRECTIONS:

Cook pasta and set aside to cool, keep in cool water. Next place a layer of artichokes or green beans on bottom of casserole dish.

In separate bowl toss pasta with carrots, olives, both cheeses grated, almonds if green beans are bottom layer and add pimentos. Add seafood and continue to toss, then add all to the casserole dish. Pour both cans of cream of mushroom soup over mixture and allow it to be soaked up.

Cover top with flavored bread crumbs. Squeeze a little lemon on top for flavor. Place in 300 degree oven for 30-45 minutes and serve. Great the next day.