Turkey Salad Roll-Ups

The Record’s “Recipe of the Week”:
Turkey Salad Roll-Ups by Joretta Butler

FILLING:
2-1/4 cups diced, cooked turkey
2 hard-boiled eggs, chopped
1/4 cup chopped celery
1/3 cup chopped pimento
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. dry mustard
1 tsp. salt
Dash of black pepper

PANCAKES:
2 cups milk
2 eggs
2 T. melted or liquid shortening
2 cups pancake mix

SAUCE:
10-1/2 oz. can cream of mushroom soup
1/2 cup milk

Preheat oven to 325°. For the filling, combine all of the ingredients and mix well.

For the pancakes, place the milk, eggs, and shortening in a mixing bowl (if melted shortening is used, add after the pancake mix.) Add the pancake mix. Stir lightly with a wire whisk or spoon until the batter is fairly smooth. Slightly lumpy batter makes light pancakes.

For each pancake, pour 1/3 cup of batter onto hot, lightly greased griddle. Bake to golden brown, turning only once. Place 1/4 cup of the filling on each pancake and roll up. Place the pancake roll-ups into a buttered 2 qt. casserole.

Cover and bake for 20 minutes. While roll-ups are heating, combine the mushroom soup and milk in a small saucepan. Heat slowly, stirring occasionally. For each serving, place 2 roll-ups on a plate and top with the hot mushroom sauce. Makes 6 servings.