1 c. celery
1 c. cooked rice
3/4 c. mayonnaise
1 tsp. chopped onion
1 tsp. lemon juice
1 tsp. salt
1 can water chestnuts, sliced
1 can cream of chicken soup
3 hard-boiled eggs, chopped
Mix and put into 2-quart dish. Topping: Mix together and put over top the last 10 minutes, 1 cup cornflakes, potato chips or Ritz crackers, crushed, 1/4 pound melted butter and 1 package sliced almonds. Bake for 1 hour at 350. Served 6 to 8.
Betty Steiner
Our Swiss Pantry II
First Mennonite Church
1987
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