br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.
Combine eggs, celery, carrots, mayonnaise, chives and seasoned salt; mix until blended.
Cut tomatoes in 6 sections almost to stem end; fill each with approximately 1/3 cup egg salad.
Garnish with carrots and chives, if desired.
Makes 6 servings.
May use salad as a spread for a sandwich.
COOK & ASSEMBLE EGG ROLLS:
Saute turkey, cumin,
ver the top of the salad. A creamy blue cheese or
00b0F. Mix together the flour, egg and milk. Dredge chicken in
ans. Line a baking tray with parchment paper.
Combine ground
aking pans with parchment paper.
Toss the potato wedges with the oil
eanwhile, drizzle fish with lemon juice. Beat together egg yolk, beer and
large saucepan and cover with cold water. Bring to a
old potatoes for this particular recipe -- use Russets or Red
00b0F. Line a roasting pan with parchment paper.
Combine honey
n a baking dish lined with baking paper. Arrange sausages over
In a bowl, combine sweet potato and flour. Toss to coat
Set aside.
Toss potatoes with salt, pepper and garlic in
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
ieces and place in large salad bowl.
Add chiffonade of
he shell and slice each egg in half lengthwise.
To