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| After Thanksgiving Salad
1 Hard-cooked egg
4 cups Shredded cooked turkey or
3/4 cup Mayonnaise
1 tablespoon Sweet pickle relish
1/2 cup Chopped pecans
In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving. Yield: 4 servings. |
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Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking Nov/Dec 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 9, 1998 
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