Chicken Salad Sandwiches

Chicken Salad Sandwiches Recipe

“I made these simple-yet-special sandwiches for a birthday party,” notes
Shannon Tucker of Land O' Lakes, Florida. “Tangy cranberries and crunchy
celery pep up the chicken. Leftover turkey works well, too.”

8 Servings

Ingredients

1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/4 teaspoon pepper
2 cups cubed rotisserie chicken
1 cup (4 ounces) shredded Swiss cheese
1/2 cup chopped celery
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/2 teaspoon dried parsley flakes
8 lettuce leaves
16 slices pumpernickel bread

Directions

In a large bowl, combine the mayonnaise, mustard and pepper. Stir in the
chicken, cheese, celery, cranberries, walnuts and parsley.

Place lettuce on eight slices of bread; top each with 1/2 cup chicken
salad and remaining bread. Yield: 8 servings.

Chicken Salad Sandwiches published in Country Woman December/January 2008,
p40
Beth Layman :)

Tuscan Kale Salas

Tuscan Kale Salas
---Arizona Central

For the bread crumbs:

1/2 Italian-style loaf of bread
2 tablespoons extra-virgin olive oil

For the salad:

Juice of 1 lemon
3 to 4 tablespoons extra- virgin olive oil
2 cloves garlic, mashed
Salt and pepper, to taste
Hot red-pepper flakes, to taste
4 to 6 cups Italian black kale, loosely packed and midribs removed (also called dinosaur kale and available at high-end grocery stores)
2/3 cup grated Pecorino Toscano cheese, or any other flavorful grating cheese such as Asiago or Parmesan, divided use
1/2 cup freshly made bread crumbs

To make bread crumbs, preheat oven to 300 degrees. Cut bread into cubes and scatter on a baking sheet in 1 layer. Bake 15 minutes, or until cubes feel dry on the outside but still moist inside. When cool, place bread in a food processor and pulse into fine crumbs. Set aside 1/2 cup firmly packed bread crumbs. Save any remaining for future use.

Heat the 2 tablespoons oil in a saute pan over medium heat just until warm, not hot. Add reserved bread crumbs and stir to coat with oil. Cook, stirring constantly, until bread crumbs are evenly golden brown and crunchy, about 5 minutes. Remove from pan and allow to cool before tossing into salad.

For kale salad, whisk together lemon juice, olive oil, garlic, salt, pepper and a generous pinch of hot red-pepper flakes. Pour dressing over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let mixture sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Makes 4 servings.

Beefy Garlic Bread Appetizers

Beefy Garlic Bread Appetizer

Ingredient

1/2 cup mayonnaise
1 clove garlic, minced
1 (12-inch) loaf French bread, split lengthwise
1 (2.5-ounce) jar Hormel® Pillow Pack® Dried Beef

Directions

1. Heat broiler.

2. Rinse dried beef in boiling water; drain. Cut beef into small pieces.

3. In small bowl, combine beef, mayonnaise and garlic; mix well. Spread onto each bread half. Place bread on baking sheet.

4. Broil 3 to 4 inches from heat source 5 minutes or until hot and lightly browned. Cut into slice

MA'S CHOCOLATE SOUR CREAM CAKE

MA'S CHOCOLATE SOUR CREAM CAKE

2 c. sugar
1/2 c. Crisco
2 eggs
2 c. sour milk
2 tsp. baking soda
3 c. sifted flour
1 tsp. salt
3 melted sq. chocolate
1/2 c. cold water
2 tsp. vanilla


Cream sugar, Crisco and eggs. Add sour milk and baking soda; mix well. Add flour and salt; beat well. Add chocolate, cold water and vanilla; beat well. Grease and flour lightly tube pan. Bake 1 hour at 375 degrees.

Cold Celery Soup With Apple and Blue Cheese

Cold Celery Soup With Apple and Blue Cheese

Published in: Washington Post
Publish Date: June, 2011

Ingredients

1 bunch (about 1 1/2 pounds) celery (with leaves) -- cut into 1-inch pieces
2 large shallot lobes -- chopped
4 cup low-sodium vegetable broth
1/2 cup Yogurt -- Greek
Kosher or sea salt
Freshly ground black pepper
1 Granny Smith apple -- peeled, cored and finely chopped, for garnish
1/4 cup crumbled blue cheese -- for garnish

Instructions

Combine the celery and its leaves, the shallots and broth in a soup pot over medium-high heat, stirring to submerge the solids as much as possible; bring to a boil, then reduce the heat to medium or medium-low so the liquid is gently bubbling. Cover and cook until the celery is tender, 20 to 25 minutes.

Use a hand-held immersion (stick) blender to puree until smooth. Cool to room temperature, then transfer to an airtight container. Refrigerate until well chilled.

When the soup is cold, stir in the yogurt. Season with salt and pepper to taste. Divide among individual bowls (or store the remaining soup as described in the headnote). Top each portion with some of the chopped apple and a tablespoon of the blue cheese, and serve.

Recipe Notes

June, 2011. This is very good. David loved it. The apple and cheese really brighten the flavor of the celery which is quite mild.

This recipe makes four portions, but if you need only one at a time, transfer the remaining soup (without the apple and blue cheese) to single-serving, freezer-safe resealable plastic food storage bags and freeze for up to several months. Defrost in the refrigerator and add fresh garnishes when you are ready to eat it.

Makes about 5 1/3 cups (4 servings)

Recipe Source:

From Food editor Joe Yonan, based on a recipe by Rita King in the February 2010 issue of Sunset magazine.

Tested by Joe Yonan for The Washington Post.

Exported from A Cook's Books -- Recipe management for Macintosh

Sunflower Chicken Salad

Sunflower Chicken Salad

2 cups cubed cooked chicken breast meat
1 cup cubed Cheddar cheese
1/4 cup sunflower seeds
1/4 cup thinly sliced celery
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise
salt and pepper to taste
In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.

Dorie

Recipe source: A_L_I_ACookingCorner yahoo group, submitted by Dorie

Hot Buffalo Dip 3 to 4 boneless, skinless chicken breasts, cooked and chopped 1 c. hot wing sauce 2 8-oz. pkgs. cream cheese, cubed and softened 1/2 c. Shredded Cheddar Cheese 1/4 c. Blue Cheese Salad Dressing Corn Chips or Celery Stalks
In a slow cooker, mix together all ingredients except corn chips and celery stalks. Cover and cook on low setting for 3 to 4 hours. Serve with corn chips and celery stalks for dipping.  Makes 8 to 10 servings.

Bell Pepper Slaw

Bell Pepper Slaw

3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped
3 tablespoons whole-grain dijon mustard
1/2 cup mayonnaise

Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until
dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.

Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

Yield: 6-8 servings

HAWAIIAN SPAM CASSEROLE

HAWAIIAN SPAM CASSEROLE

1 can SPAM, chopped fine
2-16 oz. cans pineapple chunks, reserve juice
3/4 cup sugar
1/3 cup flour
2 cups sharp shredded cheese


Mix together pineapple and SPAM and place in greased 9x13 pan.

Mix together sugar, flour, pineapple juice

Pour over Pineapple/SPAM mixture

Top cheese.

Topping:

Melt 1 stick butter in frying pan. Add 1 sleeve of

Crushed Ritz crackers. Saute until golden brown.

Place on top of casserole and Bake at 375 degrees

For 30 minutes.

Dakota Blue Vegetarian Chili

Dakota Blue Vegetarian Chili

12 servings

Source : The Atlanta Journal Constitution

2 poblano peppers
3 tablespoons canola oil
1 cup finely chopped onion (about 1 medium)
1 cup finely chopped celery (about 3 ribs)
1 cup finely chopped carrots (about 2 large)
1 teaspoon salt
1 (12-ounce) package frozen meatless ground-beef substitute, such as Morningstar Farms brand
2 (28-ounce) cans crushed tomatoes
2 tablespoons ground cumin
2 tablespoons chili powder, or to taste
1 1/2 teaspoons ground cayenne, or to taste
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1/2 cup ketchup
1/2 cup balsamic vinegar
1/2 cup red wine
3 (16-ounce) cans pinto beans, rinsed and drained
1 (16-ounce) can black beans, rinsed and drained
Hot sauce, such as Red Rooster brand, to taste
1/4 cup finely chopped fresh cilantro

On a grill or directly over gas burner on the stovetop, roast the poblano peppers, turning them occasionally with tongs, until the skin is blackened and blistered. Place the peppers in a paper bag until they cool, about 5 to 10 minutes.

Meanwhile, in a large pot over medium heat, add the oil. Add the onion, celery, carrots and salt; cover and cook the vegetables for about 5 minutes, until soft.

When the poblanos are cool enough to handle, rub off the blackened skin under cold running water. Stem and seed the peppers, and then dice. Add them to the cooking vegetables.

When the vegetables are soft, add the meatless crumbles, tomatoes, cumin, chili powder, cayenne, basil, marjoram, oregano, ketchup, vinegar, red wine, pinto beans and black beans. Bring to a simmer,
reduce the heat to low, partially cover the pot and simmer for 1 to 1 1/2 hours, stirring occasionally. (If the chili seems too thick or is in danger of burning, add water.) Season to taste with hot sauce,
additional salt and additional spices, if desired. Before serving, stir in the cilantro.

Best of Oregon (cranberry) Tossed Salad

Best of Oregon (cranberry) Tossed Salad

CRANBERRY VINAIGRETTE:

1/4 cup cranberry vinegar -- see NOTE
1/4 teaspoon paprika
1 pinch cayenne pepper
1 clove garlic -- minced
6 tablespoons nut oil -- OR
6 tablespoons vegetable oil

----------------------

1/2 cup fresh cranberries -- cut up

----------------------

1 quart mixed salad greens -- washed, crisped-- torn into bite pieces*
1/2 cup celery -- julienned
1/2 cup jicama -- julienned
1/2 small purple onion -- sliced-- separated into rings
1 ounce blue cheese -- crumbled*-- up to 2 ounces blue cheese
4 ounces Oregon shrimp -- (optional)
1 tablespoon hazelnuts -- skinned-- toasted and chopped

* mixed salad greens: such as romaine or leaf lettuce, Belgian endive, and arugula.

* recipe specifies "Oregon Blue cheese," but I suspect any good blue will do the job.

Prepare Cranberry Vinaigrette. Pour a small amount of the vinaigrette over cut-up cranberries; let stand for 2 hours. Refrigerate remaining vinaigrette until you are ready to leave for the picnic.

Mix remaining ingredients in a large bowl and refrigerate until time to
transport to picnic.

To serve, add marinated cranberries to salad bowl. Then drizzle remaining
vinaigrette sparingly over salad; toss to mix. Makes 10 servings.

Cranberry Vinaigrette:

Combine all ingredients in a cruet or screw-top jar and shake well.
Refrigerate.
Shake again before using.

NOTE: If you cannot find cranberry vinegar, simply crush a few cranberries in 1/4 cup white wine vinegar, shake, and let stand for at least 15 minutes or until ready to use.

Source:
"Seattle Picnics by Barbara Holz Sullivan, 1991"

Sweet Catalina Chicken Stir-Fry

Sweet Catalina Chicken Stir-Fry

2 cups instant rice, uncooked
1 lb. boneless skinless chicken breasts, cubed
3/4 cup Kraft Catalina Dressing
1/4 cup Kikoman Soy Sauce
1/2 tsp. garlic powder
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

Prepare Rice as directed on packages. Cook chicken in dressing,
soy sauce and garlic powder for 5 minutes. Add vegetables, cover.
Simmer 5 to 7 minutes or until vegetables are tender,stirring
frequently. Serve over rice.

Makes 4 servings

Recipe source: MyFavoriteRecipeBox yahoo group, submitted by Jackie Austin.

Picnic Pea Salad

Picnic Pea Salad

1 (10-ounce) package frozen peas, thawed and drained
8 slices bacon, fried, drained and crumbled
1/2 cup finely diced red onion
2 cups Colby/Jack shredded cheese
2 cups light or regular sour cream
1 small can sliced water chestnuts, drained
1/2 cup cashews, chopped
Freshly ground black pepper to taste
Leaf lettuce and alfalfa sprouts, optional garnish

Combine all ingredients except garnish in a large bowl. Chill several hours. Serve in a bowl lined with leaf lettuce, and sprinkle with alfalfa sprouts if desired.

Salmon, Lemon and Caper with Kumara Mash Pie

Salmon, Lemon and Caper with Kumara Mash Pie

Makes 4


2 cups cooked and mashed kumara
30g butter, plus 30 gms extra
1 Tbs milk
Salt and pepper
1 Tbs plain flour
1 cup milk
500g fresh salmon, roughly chopped
Finely grated zest of one lemon
1 Tbs capers, rinsed and finely chopped
1/2 Tbs parsley, finely chopped
Grated cheddar cheese
Chives

1 Preheat oven to 180C. Mix the kumara with the first measure of butter, add the milk and season well.

2 Heat a saucepan, add the second measure of butter then stir in the flour and cook until frothy.

3 Gradually whisk in the second measure of milk then add the salmon, lemon zest and capers. Gently simmer for 5 minutes.

4 Add the parsley and stir. Taste for seasoning before spooning into individual ramekins. Top with the mashed kumara then cheese. Bake for 20 minutes or until golden. Serve with a grind of black pepper and snipped chives.

http://www.nzherald.co.nz/lifestyle

Grilled Chicken Pasta Salad Recipe

Grilled Chicken Pasta Salad Recipe

During the summer, my family often requests this recipe—especially our
19-year-old (we also have a 15-year-old and a 14-year-old). Simply add
garlic bread for a great meal. It's wonderful, too, for a picnic or any
gathering. —Lori Thon, Basin, Wyoming

6 Servings
Prep: 30 min. + marinating
Grill: 10 min.

Ingredients

1-1/2 cups Italian salad dressing
1/2 cup cider vinegar
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
1 large green pepper, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained


DRESSING:

1-1/2 cups Italian salad dressing
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon Italian seasoning

Directions

In a large resealable plastic bag, combine the first six ingredients.
Cut each chicken breast into four strips; add to marinade mixture. Seal bag
and turn to coat. Refrigerate for 2-3 hours.

Drain and discard marinade. Grill chicken, uncovered, over medium heat
for 4-5 minutes on each side or until no longer pink. Meanwhile, cook
fettuccine according to package directions; drain and rinse in cold water.

Cut chicken into bite-size pieces; set aside.
In a large bowl, combine the vegetables, olives and fettuccine. In a
small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Top with chicken. Yield: 6 servings.

Grilled Chicken Pasta Salad published in Country Woman May/June 1999, p33

Beth Layman :)

Parslied Corn

Parslied Corn

Serving Size : 4


4 ears fresh corn
1/4 cup butter or margarine -- melted
2 tablespoons chopped parsley
2 tablespoons minced fresh chives
1/8 teaspoon garlic powder
1 Pinch salt
1 Pinch pepper

Pull back husks from corn, leaving husks attached at base of cob; remove
silks.

Rinse corn, and soak in water 20 minutes. Drain well.

Combine butter and remaining ingredients; brush over kernels of corn.
Pull husks up over corn; wrap in foil, and twist wrap at each end. Place
corn on rack of grill; cover and grill over medium-hot coals 30 minutes,
or bake at 400 degrees for 25 minutes. Remove husks or pull husks back
and tie in knot.

Yield: 4 servings.

Microwave directions: Prepare corn according to above directions,
wrapping in heavy-duty plastic wrap. Arrange corn spoke-fashion on paper
towels; microwave at High 12 to 15 minutes or until corn is done,
rearranging ears every 4 minutes. Let stand 5 minutes.

Source:
"Key Home Gourmet CD Collection"

Worcestershire Chicken Breasts

Worcestershire Chicken Breasts

4 bone-in chicken breasts
Garlic powder
Salt and pepper to taste
1/4 cup Worcestershire sauce

Spray or rub just a bit of olive oil one each breast. Sprinkle the chicken
breasts with garlic powder, salt and pepper. Place in a baking dish skin
side up. Pour the Worcestershire sauce over them. Cover tightly with foil.

Bake at 375 for 45 minutes. Remove the foil and bake another 15 minutes, or
until done.

Variation: Instead of Worcestershire sauce, sprinkle with brown sugar.

Recipe source: Mary's Recipe Exchange yahoo group, submitted by Sandy.