| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads, La-times | 6 | Servings | |
INGREDIENTS
| 16 | Saltine crackers; broken into quarters | |
| 1 | cn | Whole tomatoes (1-lb can); cut up |
| 1/3 | c | Chopped dill pickles |
| 1/3 | c | Mayonnaise |
| Salt; pepper | ||
| 1 | Hard-cooked egg; diced | |
| Lettuce cups |
INSTRUCTIONS
Place half of crackers in shallow salad bowl. Top with half of tomatoes with their juice and sprinkle with half of pickles. Spread with half of mayonnaise and season to taste with salt and pepper. Repeat layers. Sprinkle with egg and chill 2 hours. Serve in lettuce cups. (C) 1992 The Los Angeles Times Posted to MC-Recipe Digest V1 #757 by Nancy Berry <[email protected]> on Aug 22, 1997
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