| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 6 |
|
Hard-cooked eggs |
| 1 |
cn |
(3.75-oz) tuna; drained, flaked |
| 1/3 |
c |
Chopped celery |
| 1/4 |
c |
Kraft real mayonnaise |
| 1/2 |
lb |
Velveeta pasteurized process cheese spread; cubed |
| 1/2 |
c |
Kraft real mayonnaise |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Stuffed green olive slices |
| 1/3 |
c |
Crushed corn chips |
INSTRUCTIONS
Cut eggs in half. Remove yolks; mash. Add tuna, celery and mayonnaise; mix
well. Refill whites. Place in 10x6-inch baking dish.
Combine Velveeta cheese spread, mayonnaise and milk in saucepan; stir over
low heat until smooth. Stir in olives; pour over eggs. Top with chips. Bake
at 400 degrees 12 to 15 minutes or until thoroughly heated. 4 servings.
Variation: Substitute pitted ripe olives for stuffed green olives
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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