PRECISION INGREDIENT RECIPES

Chicken Salad Sandwich Filling

3 tablespoons Minute Tapioca 1 cup cooked chicken, finely chopped
Y% teaspoon pepper 14 cup celery, finely chopped
4 teaspoon paprika 2 tablespoons sweet pickle, finely
14 teaspoon salt chopped
1 cup chicken stock or milk 1 tablespoon pimiento, finely chopped
1 tablespoon vinegar 44 cup Hellmann’s Mayonnaise

Add Minute Tapioca, pepper, paprika, and salt to chicken stock or milk, and
cook in double boiler 15 minutes, or until tapioca is clear, stirring frequently.
Add vinegar. Toss chicken, celery, pickle, pimiento, and mayonnaise to-
gether lightly. Add to tapioca mixture and blend. Cool. Makes 2 cups filling.

Fish Salad Sandwich Filling

3 tablespoons Minute Tapioca 1 tablespoon vinegar

1 teaspoon salt 1 tablespoon butter
lg teaspoon pepper 14 cup Hellmann’s Mayonnaise
lg teaspoon paprika ¥% cup pickles, chopped

1 cup hot water 2 tablespoons pimiento, chopped

1 cup tuna or other cooked fish, flaked

Add Minute Tapioca, salt, pepper, and paprika to water and vinegar. Cook
in double boiler 15 minutes, or until tapioca is clear, stirring frequently. Re-
move from fire, add butter, and cool. Add mayonnaise, pickles, and pimiento
to fish. Combine two mixtures. Cool. Makes 2 cups filling.

Meat Salad Sandwich Filling

3 tablespoons Minute Tapioca ¥% teaspoon paprika
1 teaspoon salt 1 cup tomato pulp, heated
4 teaspoon pepper 4 teaspoon dry mustard
1 cup cold cooked meat, inhOan 9

Add Minute Tapioca, salt, pepper, and paprika to tomato pulp, and cook in
double boiler 15 minutes, or until tapioca is clear, stirring frequently. Remove
from fire, add mustard, and cool. Combine with meat. Makes 124 cups filling.

Mushroom Sandwich Filling

1 pound mushrooms, washed, peeled, 2 tablespoons scraped onion
and choppe 2 tablespoons butter
2 cups water 4 teaspoon paprika
1% teaspoon salt 44 teaspoon Worcestershire sauce
tablespoons Minute Tapioca Dash of tabasco

Cook mushroom stems and peelings with water and salt 15 minutes. Drain,
add Minute Tapioca to stock, and cook 15 minutes, or until tapioca is clear,
stirring frequently. Chop mushrooms very fine. Cook onion in butter until
slightly browned. Add mushrooms, cover, and simmer until tender. Uncover,
and cook 2 to 3 minutes until dry. Add paprika, Worcestershire sauce and
tabasco. Add tapioca mixture and combine thoroughly. Cool. Makes 1%
cups filling.

Mixture must be used within 12 hours as moisture from mushrooms thins
filling if it stands longer.

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