Turkey-and-rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| 1 | each | Env. plus 1 1/2 teasp. unflavored gelatine |
| 2 | cups | Cold water |
| ½ | teaspoon | Salt |
| dash | Pepper | |
| dash | Paprika | |
| 1½ | cup | Cooked or canned turkey or chicken, cut into medium pieces |
| 1 | cup | Cold cooked rice |
| ¾ | cup | Finely diced celery |
| 2 | tablespoons | Chopped green pepper |
| 1 | tablespoon | Pickle relish |
| 2 | tablespoons | Chopped stuffed olives |
| ¼ | cup | Chopped pecans |
| 1 | tablespoon | Chopped parsley |
| ⅔ | cup | Mayonnaise 70's |
| ⅔ | cup | Heavy cream, whipped |
| Day before, soften gelatine in cold water in glass measuring cup. Add | ||
| Salt, pepper, and paprika. Set measuring cup in pan of boiling water, | ||
| Stirring, till gelatine dissolves. Add to turkey combined with rest of | ||
| Ingredients. Pour into 8\" x 8\" x 2\" cake pan. Chill till firm. Cut into | ||
| Squares; serve on crisp greens. Sprinkle with minced parsley and paprika. | ||
| Makes 6 servings. | ||
Directions
KEYWORDS: SALADS, SHRIMP, SJ
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
~--To vary: Substitute cooked, cleaned fresh shrimp, crab meat, lobster, ham or tuna for turkey.
Submitted By SALLIE KREBS On 03-05-95