| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(7-oz) tuna –or– |
| 1 |
cn |
(7.75-oz) salmon (up to) |
| 3 |
|
Ribs celery; chopped fine |
| 1 |
lg |
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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