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WHCF: SMOF: King
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OCR Page 1 of 2Spanish Eggs
1 dozen eggs
12 oz. little shrimp or 2 cans of tuna fish
4 large boiled potatoes (peeled)
Mayonnaise with a little lemon juice
and salt added
Hardboil eggs, cut in half and take out yolk. Fill eggs with either
shrimp or tuna (shrimp better) to which a little mayonnaise has
been added. Put all eggs on platter and cover with a layer of pota-
toes that have been put through a ricer. Cover this with mayonnaise
and then rice the yolks of the eggs over this. Decorate with stuffed
olives sliced and a few strips of pimento (red).
Very good for a brunch or lunch-serve with sliced tomatoes, green
salad or fruit. Serves six.
pulie
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