Turkey salad fingers

Yield: 1 Servings

Measure Ingredient
4 cups Diced cooked turkey
6 Hard cooked eggs; chopped
1 cup Diced celery
1 cup Sweet pickle relish
½ cup Chopped onion
1 can (5.33 oz) evaporated milk (2/3 cup)
½ cup Salad dressing
¼ cup Bottled Italian dressing
2 teaspoons Salt
¼ teaspoon Pepper

Workbasket Recipes: Sorry it's been a while. I'm sure you ALL know about real life. These recipes are from the November/December 1979 issue.

Combine turkey, eggs, celery, pickle relish and onion. Gradually stir evaporated milk into salad dressing until smooth. Stir in Italian dressing, salt and pepper. Pour over turkey mixture. Toss to coat. Refrigerate until ready to use. Spread chilled turkey salad on bread cut in various shapes with cookie cutters. Makes 6 cups.

Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 13, 1997

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