Recipe - Celery Filled With Chicken Salad

One half cup Mayonnaise
One fourth cup Chopped Pecans
1 One half cup Diced Cooked Chicken
1 teaspoon Lemon Juice
One half teaspoon Salt
2 tablespoon Crushed Pineapple; drained
1 bn Pascal Celery

Combine all the above ingredients, except celery bunch. Regrigerate,
coveed, about 2 hours. Wash and trim celery stalks, cut into 40 (2inch)
pieces. Fill ceery with chicken salad. Refrigerate, covered with saran
wrap, until ready to serve.

40 appetizers.

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Mrs. T. K. Spalding

Posted to MCRecipe Digest by Bill Spalding billspa@icanect.net on Mar
17, 1998