Shortcake salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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