Shortcake Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SOURCE: MY MOTHERS RECIPE C
Newspapers from the 40s to,
-70: s,
FROM : SALLIE KREBS
Baking-powder-biscuit dough,
1 T: Lemon juice,
1 cup: Coarsely cut-up canned,
1/3 each: To 1/2 cup mayonnaise or,
-chicken, turkey, or tuna
-cooked salad dressing,
1 T: Butter or margarine,
2 each: Chopped, shelled,
1 T: Water,
-hard-cooked eggs,
1/4 t: Salt,
1/2 cup: Diced celery, and/or 1/4
1/8 t: Pepper,
-cup toasted almonds,
1/8 t: Celery salt,
Directions:
Make baking-powder-biscuit dough: cut 4 biscuits extra large, the rest
regular size. While biscuits bake, heat chicken, with butter and
water, over low heat. Just before serving, add rest of ingredients.
Break large biscuits apart; fill with hot chicken mixture. Serve at
once. Makes 4 servings.
Submitted By SALLIE KREBS On 03-04-95
Source from luhu.jp
regular size. While biscuits bake, heat chicken, with butter and
water, over low heat. Just before serving, add rest of ingredients.
Break large biscuits apart; fill with hot chicken mixture. Serve at
once. Makes 4 servings.
Submitted By SALLIE KREBS On 03-04-95
Source from luhu.jp