3 1/2 lb. fryer
4 boiled eggs
1 lg. onion
2 jalapeno peppers
1 bell pepper
2 stalks celery
3 tbsp. pickle relish
1 tsp. mustard
4 tbsp. mayonnaise
Salt & pepper to taste
2 lg. loaves sliced bread

Boil fryer, onion and jalapeno pepper. Keep broth. When cooked, debone chicken and grind meat, onion, eggs, bell pepper and celery. Add pickle relish, mustard, mayonnaise and 2 cups of broth. Mix well. Spread on bread. Salad may be used as a dip on crackers.

Elvina F. Prejean