1/2 large Head lettuce, torn into small pieces
2 1/2 cup Chopped chicken or tuna
1/2 large Red onion, chopped
1 cup Diced celery
1 cup Cooked and drained frozen peas
1 can (4-oz) water chestnuts
1/2 Bell pepper, chopped
1 pt Mayonnaise
3 tbsp Sugar
3 Hard cooked eggs, chopped
8 oz Cheddar cheese, grated
6 -(up to)
8 slice Bacon, fried
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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,
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