Chunky Enchilada Sauce
INGREDIENTS:
6 Shelled, hard-cooked eggs
1 c Celery, cut on angle
2 Tablesp minced green
-pepper
1 Teasp minced onion
1/4 c Mayonnaise or cooked salad
-dressing
1/2 Teasp Worcestershire
-Dash tabasco
1 Tablesp vinegar
1 Teasp salt
1/8 Teasp pepper
6 Shelled, hard-cooked eggs
1 c Celery, cut on angle
2 Tablesp minced green
-pepper
1 Teasp minced onion
1/4 c Mayonnaise or cooked salad
-dressing
1/2 Teasp Worcestershire
-Dash tabasco
1 Tablesp vinegar
1 Teasp salt
1/8 Teasp pepper
Cut eggs into big pieces; add rest of ingredients; chill. Serve on crisp greens.
Makes 6 servings.
BACON 'N' EGG. Add 3 crumbled crisp bacon slices and 2 chopped stuffed olives. Serve on sliced tomatoes.
KELLY'S BAKED BEAN AND EGG. Add 1 No. 2 can Boston-style baked beans, drained. Reduce mayonnaise to 1 tablesp. Add 1 tablesp. chili sauce. Garnish with 4 sliced franks, sauteed in 1 tablesp. salad oil.
Makes 6 servings.
BACON 'N' EGG. Add 3 crumbled crisp bacon slices and 2 chopped stuffed olives. Serve on sliced tomatoes.
KELLY'S BAKED BEAN AND EGG. Add 1 No. 2 can Boston-style baked beans, drained. Reduce mayonnaise to 1 tablesp. Add 1 tablesp. chili sauce. Garnish with 4 sliced franks, sauteed in 1 tablesp. salad oil.