Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenEggs - Salad - Egg Salad In Pita Pockets
Famous Authors (View All Authors)
Eggs - Salad -  Egg Salad In Pita Pockets Post by :Bruce_Arnold Category :Learning Kitchen Author :Unknown Date :February 2012 Read :928

Click below to download : Eggs - Salad - Egg Salad In Pita Pockets (Format : PDF)

Eggs - Salad - Egg Salad In Pita Pockets

3 oz. cream cheese
6 hard cooked eggs, chopped
1 cup sliced black olives
1/2 cup chopped celery
2 Tbsp. chopped onion
1/4 cup mayonnaise
3/4 tsp. dill weed
1/2 tsp. salt
1/2 tsp. dry mustard
1 Tbsp. chopped pimiento
3 pita pocket breads, halved


Blend cream cheese, mayo, and seasonings. Stir in remaining ingredients. Spoon 1/2 cup of mixture into each pocket bread half.

Makes 6 halves.
If you like this book please share to your friends :
NEXT BOOKS

Eggs - Salad -  Egg Salad On Mini Rye Eggs - Salad - Egg Salad On Mini Rye

Eggs - Salad -  Egg Salad On Mini Rye
12 boiled eggs (mashed) chopped pickles (sweet salad cubes) 1 Tablespoon celery seed Mayonnaise Scant amount of mustard salt and pepper to taste Add pickles and celery seed to mashed eggs. Then mix the amount of mayonnaise you like to egg mixture. Mix in a scant amount of mustard for color and tartness. Season and refrigerate in closed container. Next day spread on mini rye.
PREVIOUS BOOKS

Eggs - Egg Salad Supreme Eggs - Egg Salad Supreme

Eggs - Egg Salad Supreme
1 pkg. (3 oz.) cream cheese, softened 1/4 cup mayonnaise or salad dressing 1/2 tsp. prepared mustard 1/2 tsp. salt1/2 tsp. dill weed pinch of pepper 6 hard-cooked eggs, chopped1/2 cup chopped celery 1 can (2 1/4 oz.) sliced ripe olives, drained 2 tbsp. chopped onion 1 tbsp. chopped pimientos Bread or pita bread In a bowl, combine the first six ingredients. Mix well. Add eggs, celery,olives, onion and pimientos, mix well. Cover and chill for at least 1 hour.Serve on bread or pita bread, using about 1/2 cup for each sandwich.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT