| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chicken | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Cooked chicken, chopped |
| 1 1/4 | c | Celery, chopped |
| 1/8 | t | Salt |
| Pepper to taste, opt. | ||
| 2 | T | Pickles, chopped |
| 3 | T | Mayonnaise |
| 1 | T | Green pepper, chopped |
| 1 | Hard-cooked egg, chopped | |
| 12 | Brown and serve rolls |
INSTRUCTIONS
Combine all ingredients except rolls; mix well. Hollow out rolls; stuff with salad mixture. Place rolls on baking sheet. Bake at 425 degrees until rolls are browned, and heated through. Yield: 4-6 servings. MCformatted by Martha Hicks & Buster Recipe by: Sawnee EMC Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@classic.msn.com> on Nov 2, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 878
Calories From Fat: 199
Total Fat: 22.2g
Cholesterol: 66.2mg
Sodium: 1569.4mg
Potassium: 521.2mg
Carbohydrates: 138.6g
Fiber: 5.9g
Sugar: 16.1g
Protein: 31g