Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ large | Head lettuce; torn into small pieces |
| 2½ cup | Chopped chicken or tuna |
| ½ large | Red onion; chopped |
| 1 cup | Diced celery |
| 1 cup | Cooked and drained frozen peas |
| 1 can | (4-oz) water chestnuts |
| ½ \N | Bell pepper; chopped |
| 1 pint | Mayonnaise |
| 3 tablespoons | Sugar |
| 3 \N | Hard cooked eggs; chopped |
| 8 ounces | Cheddar cheese; grated (up to) |
| 8 slices | Bacon; fried |
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, downloaded from Glen's MM Recipe Archive, .