Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Newspapers from the 40's to |
6 eaches | Shelled, hard-cooked eggs |
1 cup | Celery, cut on angle |
2 tablespoons | Minced green pepper |
1 teaspoon | Minced onion |
¼ cup | Mayonnaise or cooked salad dressing |
½ teaspoon | Worcestershire |
\N dash | Tabasco |
1 tablespoon | Vinegar |
1 teaspoon | Salt |
⅛ teaspoon | Pepper 70's |
\N \N | Cut eggs into big pieces; add rest of ingredients; chill. Serve on crisp |
\N \N | Greens. |
\N \N | Makes 6 servings. |
\N \N | BACON 'N' EGG. Add 3 crumbled crisp bacon slices and 2 chopped stuffed |
\N \N | Olives. Serve on sliced tomatoes. |
KEYWORDS: SJK, VINEGAR
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
KELLY'S BAKED BEAN AND EGG. Add 1 No. 2 can Boston-style baked beans, drained. Reduce mayonnaise to 1 tablesp. Add 1 tablesp. chili sauce.
Garnish with 4 sliced franks, sauteed in 1 tablesp. salad oil.
Submitted By SALLIE KREBS On 03-04-95