Wednesday Lunch

Tuna Salad
For each 7 oz can of tuna, Add
3 T mayonnaise
2 T pickle relish, or chop up some pickles
2 T onion
1/2 t salt
pepper
Mix and serve on a bed of torn lettuce or on bread.

Chicken Salad
2 c diced cooked chicken
1/2 c finely chopped celery
1/2 c mayonnaise
1/2 t salt
1 T vinegar
2 hard cooked eggs, chopped, optional
1/4 c pickle relish or chopped pickles or green peppers
Mix. Serve on a bed of torn lettuce or on bread.

Egg Salad
8 hard cooked eggs, chopped
1 rib finely chopped celery
1/2 finely chopped onion
4 T chopped pimiento, optional
1/2 c mayonnaise
1/2 t salt
Mix. Serve on a bed of torn lettuce or on bread.

If you have no leftovers from supper here are some ideas, use it as springboard for your own lunch menu.

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