HOT TURKEY SALAD
By Gloria Pitzer, as seen on her free sample recipes sheet from Fall 2002.
INGREDIENTS:
2 cups elbow macaroni
2 ribs celery, sliced thin
2 cans (10-oz each) cream of chicken soup
1 can (10-oz) cheddar cheese soup
half a soup can of real mayonnaise
2 cups finely cut up leftover turkey
INSTRUCTIONS:
While you cook until tender, macaroni and celery; put into the top of a double boiler both soups and mayonnaise. Stir with rubber bowl-scraper until light and smooth. Stir in turkey. Combine the sauce with well-drained macaroni and celery in a three-quart baking dish. Keep at serving temperature on low in a regular oven or microwave, to garnish at serving time with a dab of cranberry sauce atop each serving. Serves 6 sensibly.
See also…
Mondays & Memories of My Mom – Small Business Owner Invents Copycat Cookery
