Yield: 8 Servings
|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||Bell pepper; chopped|
|3||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)
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, .