Shortcake salad

Yield: 4 servings

Measure Ingredient
Newspapers from the 40's to
Baking-powder-biscuit dough
1 cup Coarsely cut-up canned chicken, turkey, or tuna
1 tablespoon Butter or margarine
1 tablespoon Water
¼ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Celery salt 70's
1 tablespoon Lemon juice
⅓ each To 1/2 cup mayonnaise or cooked salad dressing
2 eaches Chopped, shelled, hard-cooked eggs
½ cup Diced celery, and/or 1/4 cup toasted almonds

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

Make baking-powder-biscuit dough: cut 4 biscuits extra large, the rest regular size. While biscuits bake, heat chicken, with butter and water, over low heat. Just before serving, add rest of ingredients.

Break large biscuits apart; fill with hot chicken mixture. Serve at once. Makes 4 servings.

Submitted By SALLIE KREBS On 03-04-95

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