Pineapple Chicken Salad

8 oz cream cheese softened
1 cup mayo
salt and pepper
6 cups shredded chicken
8 oz can crushed pineapple
2/3 cup cranberries (dried)
1 cup roasted salted almonds chopped

Blend together all except the nuts. Spoon mixture into a spring form pan lined with plastic wrap. Pull plastic wrap over the top and refrigerate and chill 8-24 hrs. Unwrap and undo the spring form sides , place on a plate. Press the chopped nuts along the sides of the chicken salad.
Abby
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Curry Chicken Salad

2 Cups cooked Chicken, chopped
1/2-1 tsp curry powder
1/4-cup almonds, chopped
Salt to taste
1 1/2 cup seedless grapes (tokay grapes are best
1 1/2 cups celery, chopped
1/2 cup mayonnaise
1/4 cup sour cream

Combine all ingredients. Divide into four portions and serve on lettuce or in cheese pastry shells.
Abby
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Chicken Salad with Grapes

4 chicken breast, cooked and finely chopped
3 ribs celery, chopped
1 lb. Thompson seedless grapes, quartered
1 small pkg. chopped pecans
4 Tbs. plain yogurt*
2 Tbs. mayonnaise.
Salt and Pepper

Mix together and chill. For variety add small can crushed pineapple well drained.
*Optional, if not using yogurt add more mayonnaise
Abby
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Chicken Pasta and Fruit Salad

1/2 lb pasta, cooked (use an interesting shape to jazz it up)
2 cups cooked, cubed chicken
5 stalks of celery, sliced
2 large apples, peeled and cubed**
1 cup seedless grapes, halved
1 (20 oz) can pineapple tidbits, drained
1 cup mayonnaise
2 Tbs. milk
1 Tbs. sugar
1/2 tsp. salt
dash of pepper

Chill pasta and chicken thoroughly. Mix chicken, celery, apples, grapes, pineapple, and pasta in a large bowl. Mix the mayonnaise, milk, sugar, salt, dash of pepper. Combine mayonnaise and chicken mixtures and toss. Serves 10-12
**Put cubed apples in drained pineapple juice and then drain. It keeps them from getting brown.
Abby
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Does anyone have any recipes to use raw peanuts?
Thanks Fay

I once expressed a desire to have dinner with Judy from Alaska. I'm still waiting for my invite. Barring that, perhaps she could put together a cookbook for Nancyland.
grannym IL

Spiced Tomato Soup Cancakes

Vegetable cooking spray
2 cups all-purpose flour
1 1/3 cups sugar
2 teaspoon baking powder
1 1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 can (10.75-ounces) Campbell's® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water

For the Orange Icing:
1 cup confectioners' sugar
2 tablespoon orange juice
1 teaspoon grated orange rind

Preheat the oven to 350 degrees F. Spray 7 empty Campbell's (10 3/4 ounces) soup cans with the cooking spray. Stir the flour, sugar, baking powder, allspice, cinnamon, baking soda and cloves in a medium bowl.

Add the soup, shortening, eggs and water. Beat until mixed, using an electric mixer at low speed. Spoon into the prepared cans and place them on a baking sheet. Bake for 30 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in the cans on wire racks. Remove the cakes from the cans.

Drizzle the tops and sides of the cakes with Orange Icing. Top with orange zest, chopped nuts or red candied cherries cut in "leaves".

For the Orange Icing:
Mix everything in a small bowl until it's smooth.
Bren in wind blown and wet North Louisiana
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Lisa, shrimp also taste very good dipped in pancake batter before frying.
grannym IL

This is in reply to Dale wanting Chicken Salad recipes from the 2-29 newsletter. We don’t want fruit in our Chicken Salad so after going online and browsing other recipes, I came up with one we both really love. This isn’t one where we measure anything, so bear that in mind. We wanted a salad that was very similar to Subway’s Chicken Salad and this is very close.
Rodney E. in Chatsworth,IL

Chicken/Turkey Salad

Cooked chicken or turkey breast
salad dressing or mayonnaise
sour cream

Optional add ins include: celery (process with meat if desired), pickle relish, boiled egg

Run cooked chicken or turkey breasts through a food processor on pulse until crumbly,
not too long or it will turn into paste.

You can also just chop meat if you don’t have a food processor.

Mix processed meat with small amount of salad dressing or mayonnaise and an equal part of sour cream to desired consistency. Start with just a little of these or you may get too much in salad. We add pickle relish ( my homemade Zucchini Pickle Relish, which is available on this web site too) and celery if we have it . Sometimes if I make a small amount I add an egg, but as it has a tendency to get tough in a couple of days I don’t do it often. I also add just a little of the pickle relish juice for a little extra flavor.
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Nancy, my mom made the best rice pudding. I did not get the recipe. I look at every rice pudding recipe that comes along. None match hers. She DID NOT cook the rice in the milk. Can anyone help?

Probably recipe would be at least from early 1920’s.

She used Cooked Rice; it was sweet with Sugar; some Eggs, enough to make it yellow (from farm); Vanilla; and I think some Milk. Then she baked it in dish. The pudding was less than 2-inches thick when finished. Lightly browned around edges.

Does this description sound familiar to anybody?
Please help.
PeggyNELA

First, thanks to Robbie for the rice pudding recipe ... will give it a try!
For Dale re: chicken salad

Chris Evert’s Chicken Salad

2 c. shredded boneless, skinless chicken, trimmed of fat
Pam
1/2 c. pineapple chunks, unsweetened
1/2 c. celery, chopped
1/4 c. scallions, chopped
2 T dry-roasted unsalted peanuts
1/4 t. salt
1 T. chutney
1 T lemon juice
1 t. lemon rind, grated
1/4 t. curry powder
1/3 c. Miracle Whip Free Nonfat Dressing

Coat nonstick pan w/cooking spray. Arrange chicken in 1 layer on pan AND cook covered on Med. heat until cooked through ( 7 min). Turn once. Combine all ingredients & mix well. Refrigerate and serve. Calories 227.
Athena in DE
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This is for Dale, who in the 1/29 newsletter requested chicken salad recipes. Looking through my recipes has made me very hungry for chicken salad, so I will be making some in the next few days. In all my chicken salad recipes I occasionally substitute low fat Ranch salad dressing for the mayonnaise or Miracle Whip called for in the recipe. I always use the curry powder, as I believe it gives the salad a great flavor.
Robbie IN

Chicken Salad with Apples and Walnuts

3 cups diced cooked chicken
1/4 cup dried cranberries
1/2 cup diced celery
2 to 3 tablespoons finely chopped red onion
1/2 cup diced apple
1/4 cup chopped walnuts or pecans, optional
4 to 6 tablespoons mayonnaise
2 teaspoons lemon juice
1/8 teaspoon curry powder, or to taste, optional
Salt and pepper to taste

Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using.

In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.
Serves 4.
Robbie IN
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With Lent nearing I need a good salmon recipe. Thank you in advance.
Phyllis C from Ky.

Dale was wanting a recipe for Chicken Salad. This is what I make all the time.

Janice's Chicken Salad

Mix together:
3 to 4 Chicken Breast, boiled and cut into chunks
1 green apple, chopped
1 cup of red grapes sliced
1/2 cup of chopped celery
1/2 cup of chopped pecans

Mix together 1/2 cup of mayo (I use Duke's Mayo) & 1/2 cup of sour cream add to Chicken mixture.

Salt and Pepper to taste. Better the next day.
Janice from Texas
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One Pot Cowboy Skillet

1 pound ground beef
3/4 cup onion, chopped
1 1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 can (about 16 ounces) tomatoes, undrained and cut up
1 can (about 15 ounces) red kidney beans, undrained
3/4 cup quick cooking rice, uncooked
3/4 cup water
3 tablespoon green pepper, chopped
3/4 cup shredded Cheddar cheese

In a large skillet, cook the ground beef and onion until beef is brown and onion is tender; drain off fat.

Sprinkle meat mixture with chili powder, salt, and garlic salt. Mix to combine.

Stir in tomatoes, beans, rice, water, and green pepper. Cover and simmer, stirring occasionally, for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips, if desired.
Bren in North, Louisiana
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Biscuit Nugget Chicken Bake

3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 teaspoon dill weed
1/2 teaspoon paprika

Topping:
1/4 cup grated Parmesan cheese
1 Tablespoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon paprika
1 tube (12 ounces) refrigerated buttermilk biscuits

In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.

In a large resealable plastic bag, combine the Parmesan cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400 degrees for 5 minutes.

Transfer chicken mixture to a greased 8-inch square baking dish; top with biscuit. Bake uncovered for 10-13 minutes or until bubbly and the biscuits are golden brown.

Prep/Total time 30 minutes
Yield: 4-6 servings
Bren in North Louisiana
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Southwest Summer Pork Chops

4 teaspoons dried minced onion
2 teaspoons ground cumin
1 teaspoon cornstarch
1 teaspoon chili powder
1 teaspoon dried minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 bone-in pork chops (about ¾ inch thick and 7 ounces each)
1/4 cup barbecue sauce
2 Tablespoons lemon juice

In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic plastic bag , combine barbecue sauce and lemon juice; add the pork chops; seal the bag and turn to coat; refrigerate for 1-2 hours.

Discard marinade. If grilling the pork chops, coat grill rack with cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 inches from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees.
6 servings
Bren in North Louisiana
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Packet cooking puts to rest two mealtime dilemmas at once: portioning and cleanup.

Packet Chicken Bake
Serves: 4

1 (0.7-ounce) envelope dry Italian dressing mix
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 zucchini, cut into 1/2-inch slices
1 medium-sized onion, cut in half then into 1/2-inch slices
1/2 cup Italian dressing
1 tsp. dried mint
1 cup (4 ounces) shredded mozzarella cheese, divided

Preheat oven to 400 degrees F. Tear 4 pieces of aluminum foil, each about 12 x 18 inches.

Place dry dressing mix in a shallow dish. Coat both sides of chicken breasts evenly with the mix then lay each piece of chicken on a

piece of aluminum foil.In a large bowl, combine bell peppers, zucchini, onion, mint, and Italian dressing, and toss until vegetables are completely coated. Distribute vegetable mixture evenly over chicken breasts and drizzle any remaining dressing over vegetables.

Distribute mozzarella cheese over vegetables (1/4 cup per packet) and seal packets tightly. Place on a rimmed baking sheet and bake 20 to 25 minutes, or until no pink remains in chicken and its juices run clear.
Artemis in NYC
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