Title: Seafood-and-vermicelli salad
 Categories: Picnic, Main dish, Seafood
      Yield: 6 Servings
 
     12 oz Vermicelli, 3 in pieces
      1    Onion, red, chopped
      1    Green pepper, medium, chop'd
      1 tb Parsley, freshly snipped
      1 ts Celery seed
    1/2 ts Oregano, dried, crushed
    1/2 ts Chives, fresh snipped
    1/4 c  Italian salad dressing
      1 c  Mayonaise
      1 lb Shirmp, cooked, chopped,
           -or two 8 oz packages of
           -frozen crab-flavored, salad
           -style fish (also known as
           -surimi or mock crab), or a
           -combination of both
      1 tb Lemon juice
           Milk
 
  Scenery, unique rock formations, hiking trails, a beach and plenty of
  picnic tables attract Mary Ann Mynsberge of Mosinee, Wisconsin, and
  her family to the Dells of the Eau Claire Park, 15 miles east of
  Wausau, Wisconsin.  Oregano, chives and celery seed season her salad.
  
  1.  Cook vermicelli according to package directions. Drain and rinse
      with cold water.  Drain off the water.
  
  2.  In a very large bowl, combine vermicelli, onion, green pepper,
      parsley, celery seed, oregano, and chives.  Add Italian dressing.
      Toss to coat.
  
  3.  Add mayonnaise, shrimp, or fish (cut up any large pieces), lemon
      juice, 1 teaspoon salt and 1/2 teaspoon of pepper. Toss well to
  coat.
      Cover and chill for 2 to 24 hours.  If necessary, stir in a
  little milk
      till the pasta mixture is creamy.  Makes 6 main-dish servings.
  
  Picnic Hint: Carry the well-chilled salad to the picnic site in a
  cooler packed with ice.