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Hawaiian Turkey Salad with Coconut

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Recipe Ingredients

3 cups cooked brown rice
2 cups chopped, cooked turkey
8 ounces pineapple chunks, drained
8 ounces sliced water chestnuts, drained
1 apple, cored, chopped
1/3 cup chopped macadamia nuts
1/2 tsp salt
4 ounces yogurt, plain
1 tbsp pineapple juice
1/2 pound lettuce, shredded
1/4 cup shredded coconut

Cooking Procedures

In a bowl combine cooked brown rice, cooked, chopped turkey, pineapple chunks (drained), sliced water chestnuts, chopped apple, chopped macadamia nuts, and salt.
Toss lightly with yogurt and pineapple juice. Serve over shredded lettuce and garnish with shredded coconut. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

nut meats. Dried figs black or white. Dates. Raisins. Grind or chop all very fine and mix thoroughly. Pack hard in a deep pie tin one inch thick, and cut into squares. Wrap in waxed paper. Will keep indefinitely. Mrs. D. N. Lehmer. DATE BALLS Dates. Peanut butter. Powdered sugar. Make a paste of date meat by putting dates through food chopper two or three times. Add 1 teaspoonful peanut butter. Blend thoroughly, mold into balls or ovals, dip in powdered sugar. Mrs. W. C. Blasdal

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