#603 - Turkey Salad

(by Shirley McNevich)

1/2 of a turkey breast (or leftover turkey that's already been cooked)
1/2 medium onion
1 stalk celery
3 hard boiled eggs
1 jar Hellman's light mayo
salt

Cook turkey breast in 3 qt. saucepan, adding enough water to cover (if using leftover turkey do not recook--skip to next paragraph). Add 1 tsp. salt. Cut up 1/2 onion and place in with turkey (do not chop or slice). Cut 3 sticks of celery in half and add to turkey. Cook until tender (takes about an hour). Use fork to test for doneness.

Let turkey cool. Take off skin and remove bones. You can throw away celery and onion, strain broth through sieve and save it for broth or gravy if you wish. It can be frozen in a plastic container with a lid.

On a cutting board, cut up turkey in bite sized pieces. Add 3 chopped sticks of celery, 3 chopped hard boiled eggs, 3 TBSP Helman's light mayo. Stir by hand. If it seems too dry add a little more mayo. Refrigerate before serving.

#561 - Tuna Salad

(by Shirley McNevich)

2 - 6oz. cans Bumblebee solid white albacore tuna in water
3 hard boiled eggs
3 ribs of celery from a celery stalk (chopped)
2 heaping TBSP Hellman's light OR regular mayo (you may need to add more if too dry)

Hard boil the eggs--peel them. Open the tuna cans and drain off the water. Use a fork and flake the tuna into a large bowl. Add chopped celery. Chop and add the peeled hard boiled eggs. Add the mayo--stir everything until mixed. If it's too dry, add a little more mayo at a time and stir. Keep refrigerated.

#432 - Creamy Italian Vegetable Dip

(by Shirley McNevich)

1 cup Hellmann's light mayo
1 cup Breakstone's sour cream
1 envelope Good Seasons Italian dressing salad dressing and recipe mix
1/4 cup finely chopped green peppers
1/4 cup finely chopped red peppers

In a bowl using a spoon, mix all ingredients. Stir until well blended. Cover and refrigerate at least several hours before serving. Serve with fresh vegetables or crackers.