Turkey-and-rice salad

6 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to
1 each Env. plus 1 1/2 teasp. unflavored gelatine
2 cups Cold water
½ teaspoon Salt
dash Pepper
dash Paprika
1½ cup Cooked or canned turkey or chicken, cut into medium pieces
1 cup Cold cooked rice
¾ cup Finely diced celery
2 tablespoons Chopped green pepper
1 tablespoon Pickle relish
2 tablespoons Chopped stuffed olives
¼ cup Chopped pecans
1 tablespoon Chopped parsley
⅔ cup Mayonnaise 70's
⅔ cup Heavy cream, whipped
Day before, soften gelatine in cold water in glass measuring cup. Add
Salt, pepper, and paprika. Set measuring cup in pan of boiling water,
Stirring, till gelatine dissolves. Add to turkey combined with rest of
Ingredients. Pour into 8\" x 8\" x 2\" cake pan. Chill till firm. Cut into
Squares; serve on crisp greens. Sprinkle with minced parsley and paprika.
Makes 6 servings.

Directions

KEYWORDS: SALADS, SHRIMP, SJ

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

~--To vary: Substitute cooked, cleaned fresh shrimp, crab meat, lobster, ham or tuna for turkey.

Submitted By SALLIE KREBS On 03-05-95

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