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Crunch Lunch

4 cups chicken, Tuna, Shrimp, Crab or turkey (chicken & turkey should be chopped coarse)
2 cups chopped celery
2 cups chopped onion
1 cup chopped pepper (red & green)
1 cup sliced ripe olives
1/2 cup pimento, optional
1 1/2 cups mayonnaise
3 Tbsp. vinegar
3 Tbsp. sour cream

Mix last 3 ingredients. Pour over above. Mix well. Refrigerate overnight. Just before serving toss with 6 large cans Chinese noodles (dry) and 13 ounce pineapple chunks.

Mix 1/3 cup brown sugar and 1 cup sour cream. Add to all ingredients; mix well. 1/2 cup flaked coconut may be added. Serve.

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