Corned Beef Salad

Amy Simpson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 package lemon Jello®
  • 1 3/4 cup boiling water
  • 1 cup mayonnaise
  • 1 Tbsp sugar
  • 1 (12 oz) can corned beef
  • 3/4 cup celery, chopped
  • 1/2 onion, grated
  • 1/2 green pepper, chopped
  • 3 eggs, boiled and diced
  • 1 cup pecans, chopped
  • 1/2 tsp salt
  • 1 Tbsp lemon juice

Dissolve Jello® in water and chill. Beat with mixer until foamy. Blend in mayonnaise and beat. Add sugar. Fold in remaining ingredients. Pour in oblong dish and congeal.

Serve on lettuce leaf.



IN LOVING MEMORY

OF

ARTIE TUGWELL

RUBYE LUDWIG

LILY SMITH

FAYE CORLEY

Each of these women had great impact

on my life. I will always

be grateful to them for their influence

in my life.


Given by
Jo Ann Grafton





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