Stuffed Pasta Shells

• small knife

• measuring spoons

• measuring cups

• large cooking pot

• 2 medium sized bowls

• small spoon

• paper towels

• serving platter

• 18 large pasta shells

• 1 1/2 cups cooked chicken, finely chopped

• 1 1/2 cups cooked ham, finely chopper

• 1/2 cup minced celery

• 1 tart apple, peeled, cored and chopped

• 2 sweet gherkins, minced

• 1/3 cup mayonnaise

• juice of 1 lemon

• pinch of dry mustard

• salt

• 3 cups shredded red cabbage

• 3 cups shredded green cabbage

• 1 small onion, minced

• 1/3 cup mayonnaise

• 1/3 cup sour cream

• 1 tsp. celery seed

• crusty Italian bread

• 15 min. prep

• 20 min. cooking

• 1 hour to chill

Cook pasta shells in boiling water according to package directions. Drain and place into cold water.

Mix chicken, ham, celery, apple, gherkins, mayonnaise, lemon juice and mustard. Season to taste with salt.

Drain shells and dry on paper towel. Stuff shells with salad mixture and place on platter. Spoon extra salad around shells and chill.

Mix remaining ingredients for cole slaw in a bowl until well blended, then chill.

Serve shells with red and white cole slaw and slices of crusty Italian bread.