Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

½ cup walnut meats, broken

6 lettuce leaves

Paprika

Mayonnaise

2 hard-cooked eggs

6 stuffed olives

Marinate meat and peas in French dressing and chill. Add celery and nuts and arrange on lettuce leaves. Sprinkle with paprika and dot with mayonnaise. Cut each egg into 6 slices. Remove egg yolk from egg slices. Arrange the white rings around the salad. Cut each olive into 4 slices. Overlap 2 olive slices inside each ring of egg white. Press the egg yolks through a sieve and sprinkle over the salad. 4 to 6 servings.

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Lamb Shoulder Chops