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Shrimp and Chicken Salad


1 1/2 c. elbow macaroni
3 c. diced, cooked chicken
1 c. cleaned, cooked shrimp
1 (8 3/4 oz.) can peach slices, drained and chopped
1 (8 1/4 oz.) can pineapple chunks, drained
1 c. chopped celery
1/4 c. sliced green onion
1/2 of a 14 oz. can (2/3 c.) sweetened cond. milk
1/2 c. lemon juice
2 tbsp. salad oil
2 tbsp. prepared mustard
1/4 tsp. salt
Lettuce cups


Boil macaroni according to package directions. Drain. In a large bowl combine macaroni, chicken, shrimp, peaches, pineapple, celery and onion. In another bowl stir together sweetened condensed milk, lemon juice, oil, mustard and salt. Blend into macaroni, chicken-shrimp mixture. Cover and chill several hours or overnight. To serve, spoon salad into lettuce cups. Makes 6 to 8 servings.

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