3 cooked eggs, chopped
1/2 c. celery, chopped fine
Sm. jar of mushrooms
1/4 c. black olives, sliced
1 T. lemon juice
1/4 c. minced onion
1/2 c. mayonnaise
Mix all the above together.
About 16 slices bread, trimmed, thin sliced
1 can cream of chicken soup
1 c. sour cream
Butter both sides of bread. Place in 9x13-inch pan in the following order: layer of bread, chicken mixture, layer of bread. Refrigerate overnight. Mix together sour cream and soup. Pour over sandwiches. Top with grated Cheddar cheese and slivered almonds. Bake at 350 for 25 minutes, or until hot. Cut into 12 servings, and garnish with parsley.
Mrs. Lawrence (Mildred) Carman
'Our Swiss Pantry II
First Mennonite Church (Berne, IN)
1987
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