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CATEGORY CUISINE TAG YIELD
Eggs Salad 4 Servings

INGREDIENTS

1 7-oz tuna or
1 7.75-oz salmon
2 up to
3 Ribs celery, chopped fine
1 Dill pickle, chopped
2 Hard boiled eggs, chopped
1/2 c Mayonnaise

INSTRUCTIONS

Mix all ingredients together, adding more mayonnaise if necessary.
Chill. Use to fill tomato cups, as a sandwich spread or atop lettuce
leaves.  MRS N.R. HOSEY (JUDY)  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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“Prayer: Don’t give God instructions — just report for duty!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 238
Calories From Fat: 132
Total Fat: 14.8g
Cholesterol: 131.8mg
Sodium: 1791.5mg
Potassium: 329.7mg
Carbohydrates: 8.3g
Fiber: <1g
Sugar: 2.6g
Protein: 17.5g


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