| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers, To post |
6 |
Servings |
INGREDIENTS
| 6 |
|
Lemons |
| 1 1/2 |
T |
Butter |
| 1 |
|
Sardines, reserve oil & cut |
|
|
up |
| 1 |
|
Onion, chopped |
| 1 |
|
1" Strip Green Pepper |
|
|
chopped |
| 1 |
|
Rib Celery, chopped |
| 1/3 |
c |
Mayonnaise, divided |
| 1 |
|
Hard-Boiled Egg, chopped |
| 6 |
|
Sprig Parsley |
|
|
Melba Toast |
INSTRUCTIONS
1974
Cut tops off lemons and scoop out well. See that lemons stand on plate
by cutting off bottom. Place butter and sardine oil in sauce pan. Cook
with onion and green pepper. When cool, add celery, mayonnaise, cut up
sardines and hard-boiled egg. Mix well and stuff individual lemons.
Place enough mayonnaise on top to round off lemon. Place a sprig of
parsley on top. Chill. Serve with melba toast. Serves 6 Source:
"Mountain Measures" -- Junior League of Charleston, WV ed.
billspa@icanect.net Recipe by: Mrs. Robert W. Lawson, Jr. Posted to
MC-Recipe Digest V1 #719 by Bill Spalding <billspa@icanect.net> on Aug
04, 1997
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