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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs, Dairy Salad 8 Servings

INGREDIENTS

1/2 lg Head lettuce; torn into small pieces
2 1/2 c Chopped chicken or tuna
1/2 lg Red onion; chopped
1 c Diced celery
1 c Cooked and drained frozen peas
1 cn (4-oz) water chestnuts
1/2 Bell pepper; chopped
1 pt Mayonnaise
3 tb Sugar
3 Hard cooked eggs; chopped
8 oz Cheddar cheese; grated (up to)
8 sl Bacon; fried

INSTRUCTIONS

Layer lettuce, chicken/tuna, onion, celery, peas, water chestnuts and bell
pepper in a 3-quart casserole. Spread mayonnaise on top to seal. Sprinkle
with sugar, salt and pepper. Top with eggs and cheese. Chill at least 8
hours before serving. Crumble bacon on top. To serve, cut in squares and
lift out.
MRS RAY FULLER (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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