Yield: 1 Servings
|4 cups||Diced cooked turkey|
|6 \N||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|
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