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Cold New Orleans Spaghetti



French Dressing

  • Regina red wine vinegar
  • olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • Tabasco hot pepper sauce
  • 1/4 teaspoon garlic powder


  • 1 (12 ounce) package vermicelli
  • Lawry's seasoned salt
  • 4 chicken breast halves
  • celery
  • bell pepper
  • onion
  • salt
  • pepper
  • 1 1/2 cups Hellman's mayonnaise
  • lemon juice


  1. Prepare the French dressing. Using a "Good Seasons" bottle, add red wine vinegar to the water line. Add olive oil to the oil line. Add salt, sugar, paprika, a few drops of Tabasco, and garlic powder. Shake well.
  2. Cook package of vermicelli as directed. Marinate overnight in French dressing and season spaghetti with seasoned salt and Tabasco to taste. Mix well.
  3. Cook chicken breast halves until tender with celery, bell pepper, onion, salt, and pepper.
  4. Remove from bone when cool. Cut as for chicken salad and thinly slice six stalks of celery.
  5. Add chicken and celery to marinated spaghetti and mix well.
  6. Add mayonnaise and mix well.
  7. Add a small amount of lemon juice and more seasoned salt to taste.
  8. Let stand overnight.
  9. Garnish with marinated avocado, artichoke hearts, tomatoes, mushrooms or black olives.

Yield: 8 to 10 servings

Source: The Levy-East House Bed and Breakfast, Natchitoches, Louisiana


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