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 KitchenSalads And Dressings - Egg Salad Mold
Famous Authors (View All Authors)
Salads And Dressings - Egg Salad Mold Post by :Hilton Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1267

Click below to download : Salads And Dressings - Egg Salad Mold (Format : PDF)

Salads And Dressings - Egg Salad Mold

2 (8 oz.) cream cheese
3 Tbsp. mayonnaise
salt, to taste
1 (4-serving size) lemon Jello®
1/2 cup hot water
1 cup chopped celery
1 small onion, grated
6 or 7 hard-boiled eggs grated


Mix cheese and mayonnaise; add salt, set aside.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Egg Salad Supreme Salads And Dressings - Egg Salad Supreme

Salads And Dressings - 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. salt 1/2 tsp. dill weed pinch of pepper 6 hard-cooked eggs, chopped 1/2 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.
PREVIOUS BOOKS

Salads And Dressings - Egg Salad Continental Salads And Dressings - Egg Salad Continental

Salads And Dressings - Egg Salad Continental
6 eggs, hard cooked and finely chopped 1 1/2 cups Swiss or Cheddar cheese, shredded 1 cup mayonnaise or salad dressing 2 Tbsp. fresh chives, chopped 1 tsp. prepared mustard 1/2 tsp. salt 4 to 5 medium tomatoes, chilled Dill weed, if desired In 1-quart bowl, combine all ingredients except tomatoes and stir gently. Cover; chill in refrigerator for about 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1 inch of stem end. Fill each tomato with 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed, if desired.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT