*  Exported from  MasterCook  *
 
                         Tuna-Stuffed Jumbo Shells
 
 Recipe By     : Taste of Home, June/July, 1997
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Luncheon                         Salads
                 Taste Of Home
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    jumbo pasta shells
      1/2  cup           mayonnaise
    2      tablespoons   sugar
   12      ounces        tuna -- drained
    1      cup           celery -- diced
      1/2  cup           green onions -- diced
      1/2  cup           green bell pepper -- diced
      1/2  cup           carrot -- shredded
    2      tablespoons   minced fresh parsley
                         Creamy Celery Dressing:
      1/4  cup           sour cream
      1/4  cup           sugar
      1/4  cup           cider vinegar
    2      tablespoons   mayonnaise
    1      teaspoon      celery seed
    1      teaspoon      onion powder
                         lettuce leaves and red onion rings -- optional
 
 Cook pasta according to package directions; rinse in cold water and drain. In
 a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green
 pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
  For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery
 seed and onion powder.  Arrange lettuce, onion rings and shells on a serving
 platter; drizzle with dressing.  Yield:  5 servings.
 
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 NOTES : “These light, fresh-tasting stuffed shells really star as part of a
 luncheon menu.  I came up with this distinctive combination of ingredients by
 accident one day using leftovers from other recipes.  It’s a cool summer main
 dish.”  Submitted by Phy Bresse, Lumberton, North Carolina.

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