2 C cubed cooked chicken
1 C chopped celery
1 C mayonnaise
1/2 tsp curry powder
1 can (20 oz) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 oz) mandarin oranges, drained
1/2 C flaked coconut
salad greens, optional
3/4 C salted peanuts or cashew halves
Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicien mixture and mix well. Cover and chill for at least 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts. Yield: 4-6 servings.
I made this for our spring break luncheon at Dodson's. I used one pint of some home canned chicken.
Tuesday, April 14, 2009
Friday, April 10, 2009
Peanut Chocolate Whirls
1/2 cup shortening
1/2 cup creamy peanut butter
1 cup Domino® or C&H® Granulated Pure Cane Sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle.
In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic wrap. Refrigerate for up to 30 minutes.
Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3 dozen.
(I made these a few weeks ago for a girls night. So pretty, so yummy!)
1/2 cup creamy peanut butter
1 cup Domino® or C&H® Granulated Pure Cane Sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle.
In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic wrap. Refrigerate for up to 30 minutes.
Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3 dozen.
(I made these a few weeks ago for a girls night. So pretty, so yummy!)
Coconut Macaroons
Ingredients:
2-1/2 cups flaked coconut
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
In a bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks. Yield: 1-1/2 dozen.
(I made these for some boys today. Big hit!)
2-1/2 cups flaked coconut
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
In a bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks. Yield: 1-1/2 dozen.
(I made these for some boys today. Big hit!)
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