| 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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