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Oyster Salad
1 (8 ounce) can oysters, drained liquid reserved
1/4 cup green pepper chopped
1/2 cup sweet pickle cubes
1/2 cup mayonnaise
3 hard boiled eggs, chopped
1 teaspoon celery seed
1/2 teaspoon black pepper
8 soda crackers, crushed
1/4 cup chopped olives
Instructions
Combine all ingredients in glass bowl, toss lightly. Add oysters, (if large cut into 3 sections), 1/2 of liquid, and 4 tablespoons pickle vinegar. Toss to mix well. Garnish with sliced olives and green tip of celery. Refrigerate-will keep 2 to 3 days.
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