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NO -NAME -YET SALAD

Category:    Salads
Yield:10 servings
 
      1 ea 16 oz can peeled tomatoes           1 tb Lea & Perrins
    1/2 c  Chopped onion                       2 ts Poupon or creole mustard
    1/2 ts Celery seed                       1/4 ts Garlic powder
      4 ea Eggs, hard boiled                   1 tb Olive oil
      2 tb Juice from peeled tomatoes          1 x  Salt, to taste
      1 ea 6 1/2 oz can tuna, mashed           2 ts Louisiana hot sauce
      2 tb Dill relish                         2 ts Wine vinegar
      2 tb Mayonnaise (heaping)           
 
  Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard
  boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add
  sauce (directions follow).  If it is too soupy, add some crushed saltine
  crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil.
  Every time you add something, beat.  Add all ingredients, beat the hell out
  of them.  Add to salad. From Justin Wilson's "Outdoor Cooking With Inside
  Help"
 

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