14 oz. Can of Sweetened Condensed Milk (such as Eagle Brand, just make sure you don't accidentally pick up evaporated milk)
2 Eggs Separated
4 Tablespoon Sugar
Heat oven to 325 degrees. Crack eggs and separate the yolks from the whites in two small bowls. You will need the yolks for the filling and the whites for the meringue topping. Now, In a med. bowl, combine lemon juice and canned sweetened condensed milk and stir well with a spoon or hand whisk, add yolks, stir and pour in the pie shell. Now in another bowl beat the eggs whites with an electric mixer until they start to get fluffy,(keep mixing it takes a little while) gradually add the sugar and continue beating until the whites are stiff, and will hold a peek, but not dry. Pile this on top of the pie filling. Bake at 325 degrees until lightly browned about 10 minutes. Cool Completely and then refrigerate for several hours until chilled well before serving.
12.5 oz. Can of Great Value Chunk Chicken Breast in water fully cooked (drained and crumbled)
4 Heaping Tablespoons Mayo (I used Kraft)
3 Boiled Eggs chopped
1 Heaping Tablespoons Sweet Pickle Relish
Seasoned Salt and Pepper Sprinkled to Taste
Mix ingredients together in a bowl, put in the refrigerator until chilled, serve in individual bowls with the crackers of your choice (I used Townhouse Crackers). This is good spread on bread for chicken salad sandwiches also. Enjoy! My sweet Mama made her chicken salad this way for sandwiched.