| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs, Grains |
|
Salads |
10 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese, softened |
| 1/4 |
c |
Mayonnaise or salad dressing |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Pepper |
| 4 |
dr |
Red pepper sauce |
| 2 |
c |
Finely cut-up cooked chicken |
| 2 |
|
Hard-cooked eggs, chopped |
| 1/4 |
c |
Sliced green onions (2 to 3 medium) |
| 3 |
|
Green pepper rings |
| 1 |
tb |
Toasted sesame seed |
| 3 |
tb |
Chopped green onion or green pepper |
| 3 |
tb |
Chopped pitted ripe olives |
| 3 |
tb |
Chopped pimiento, drained |
INSTRUCTIONS
TOPPINGS
Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper, and pepper
sauce. Stir in chicken, eggs, and 1/4 cup onions. Shape into log, 8x2
inches. Wrap in plastic wrap; refrigerate until firm, about 4 hours.
Cut each green pepper ring once to make a curled strip. Place strips
diagonally across log, dividing log into fourths. Sprinkle each section
with one of the four remaining toppings. Serve with crackers. Makes about
10-12 servings.
NOTE: The toppings make it look fancier, but usually I dispense with them
and just mound the mix into a serving dish. It's great!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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