Shrimp salad

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Lunch: chicken wings, potatoes with pepper, garlic breadstick, steamed carrots, fruit.
Wednesday -- Breakfast: choice. Lunch: soft beef tacos, lettuce, tomato, fideo, salsa, canned peaches.
Thursday -- Breakfast: choice. Lunch: beef flautas, Mexican rice, beans, guacamole, fruit.
Friday -- Breakfast: choice. Lunch: pepperoni pizza, salad, dressing, fruit.
Clint
Monday -- Breakfast: choices, egg-chile burrito. Lunch: chicken nuggets, chef's salad or grilled cheese sandwich, cucumber coins, garlic toast, fruit or tropical fruit cup.
Tuesday -- Breakfast: choices and carrot-pineapple muffin. Lunch: bean-cheese tapatias or chef's salad or peanut butter and jelly sandwich, Spanish rice, lettuce, tomato, banana.
Wednesday -- Breakfast: choices and peanut butter and jelly sandwich. Lunch: roast turkey, chef's salad or grilled cheese sandwich, mashed potatoes, gravy, wheat roll, fruit or cranberry mold.
Thursday -- Breakfast: choices, coffeecake

I discovered this great idea when I did a story on barbecue back in the last century and interviewed a Texas whiz named Crazy Sam Higgins; he swore by the recipe in his self-published cookbook, which really has one of the best titles ever: 'I'm Glad I Ate When I Did 'Cause I'm Not Hungry Now.' It is so good I think I have made it every summer since. You just crumble a panful of stale corn bread into a big bowl, add a chopped bell pepper, a couple of stalks of chopped celery, a whole bunch of chopped scallions (both white and green parts), about half a cup of chopped pecans, a diced large tomato and a ton of mayonnaise, mix it well and chill it briefly. The original ingredients included a jar of chopped pimentos, but I substitute pickled jalapenos, and I also toast the pecans for better flavor and crunch. Otherwise, it's impossible to improve, and I've tried with bacon. Although I admit this year I cut back on the magic mayonnaise, now that you get one jar for the price of two in the old days (last year); I used only a cup and a half rather than a whole pint.
It was quite a hit even among the competitive cooks the other night, but unfortunately there was so much food on the table that I came home with leftovers

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