| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Salad |
16 |
Servings |
INGREDIENTS
| 6 |
|
Strips bacon |
|
|
Spanish or ripe olives |
| 4 |
|
Hard cooked eggs |
| 10 |
|
Potatoes |
| 1/3 |
c |
Chopped onion |
| 1/2 |
c |
Chopped dill pickles |
| 1/3 |
c |
Chopped celery |
| 2 |
T |
Or more vinegar |
| 2 |
T |
Sugar |
| 1 |
T |
Mustard |
| 1 |
c |
Mayonnaise, not salad |
|
|
dressing |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Boil potatoes, peel & dice. Fry bacon until crisp; crumble & set
aside. Slice olives, drain on paper towel & set aside. Slice eggs;
toss with remaining ingredients. Garnish with bacon & olives. May be
prepared day before, cover & refrigerate. MRS CHARLES A (DIANNE)
THOMAS From the <The Bliss of Cooking Returns>, Fort Bliss Officers
Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”