1 c. thinly sliced chopped, canned mushrooms
1/2 c. diced ripe olives
1/4 c. diced sweet pickles
1 tbsp. minced canned pimientos
Mayonnaise

Combine mushrooms, olives, pickles and pimiento. Add enough mayonnaise to moisten and hold together. Yield: 2 cups. Serve with cold turkey.