| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Pickles, Relish, To post | 40 | Servings | |
INGREDIENTS
| 1/2 | c | Mayonnaise |
| 1/4 | c | Chopped Pecans |
| 1 1/2 | c | Diced Cooked Chicken |
| 1 | t | Lemon Juice |
| 1/2 | t | Salt |
| 2 | T | Crushed Pineapple, drained |
| 1 | Pascal Celery | |
| appetizers. |
INSTRUCTIONS
Combine all the above ingredients, except celery bunch. Regrigerate, coveed, about 2 hours. Wash and trim celery stalks, cut into 40 (2-inch) pieces. Fill ceery with chicken salad. Refrigerate, covered with saran wrap, until ready to serve. Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Mrs. T. K. Spalding Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar 17, 1998
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: <1mg
Sodium: 77.5mg
Potassium: 11.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g