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| | Hot Buffet Salad
2 tablespoons of butter
2 tablespoons of flour
1 1/2 cups of milk
1/2 cup of pickle relish
1/4 cup of mayonnaise
2 tablespoons of lemon juice
1 teaspoon of salt
1/8 teaspoon of pepper
2 cups of cooked elbow macaroni
2 cups of diced leftover chicken
1 large tart apple, chopped
23 stalks celery, chopped
2 pimentos, chopped
1/2 cup of finely chopped pecans
Preheat oven to 350ºF.
Melt butter in saucepan over low heat. Blend in flour, then milk, stirring constantly until smooth and thickened. Add all remaining ingredients except pecans. Spoon mixture into greased 2 quart casserole dish. Sprinkle with pecans. Bake, uncovered, for 30 minutes. Remove from oven, and serve hot. Serves 4 to 6 |
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