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.
Cook package of vermicelli as directed. Marinate overnight in French dressing
and season spaghetti with seasoned salt and Tabasco to taste. Mix well.
Cook chicken breast halves until tender with celery, bell pepper, onion, salt,
Remove from bone when cool. Cut as for chicken salad and thinly slice six stalks
Add chicken and celery to marinated spaghetti and mix well.
Add mayonnaise and mix well.
Add a small amount of lemon juice and more seasoned salt to taste.
Let stand overnight.
Garnish with marinated avocado, artichoke hearts, tomatoes, mushrooms or black
Yield: 8 to 10 servings
Source: The Levy-East House Bed and Breakfast, Natchitoches, Louisiana