Shrimp Salad – Annette Baird

Chill ½ can canned evaporated milk (almost frozen) and whip it.

Add: 

1 cup mayonnaise

1 cup salad dressing

1 Tlb Vinegar

1 tea dry mustard

Add:

1 cooked 10 oz alphabet macaroni

1 cup chopped celery

½ cup chopped onion

4 hard cooked eggs. 

2 cans drained shrimp

½ pkg. frozen peas, cooked

Salt and pepper to taste

Stir together and chill for 24 hours before serving