Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Hen |
| 4 \N | Boiled eggs; chopped |
| ½ \N | Stalk celery; chopped |
| ¼ cup | Mayonnaise |
| 4 \N | Sweet dill pickles; chopped |
| ½ cup | Pecans; chopped |
| 2 \N | Jars (small) chopped pimento; drained |
| 1 dash | Salt |
| 1 dash | Pepper |
| 1 dash | Red pepper |
| ½ \N | Lemon; juice of |
| \N \N | Pecans |
Boil & debone hen. Add eggs, celery, pickles, pecans & pimento. Mix well.
Add mayonnaise & mix well. Add salt, pepper & red pepper. Squeeze juice of ½ lemon on top & serve.
RITA FINCHER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .