Chicken Salad Amandine with Frozen Fruit Salad
3 1/2 lb. chicken breasts
salt and pepper
6 ribs celery diced
1/2 c. pickle relish, well drained
1 1/2 tsp. white pepper
2 c. mayonnaise
1/2 c. sliced toasted almonds
Boil chicken in lightly salted water until meat is tender. Reserve stock for future use. let chicken cool. Separate meat from bones and skin. Chop chicken into small bite sized pieces. Fold in celery, pickle relish, pepper and mayo. Add chicken. Cover and refrigerate till serving. garnish with almond slices.
Frozen Fruit Salad +++++++++++++++++++++++++++++==++++++++++++++++ Ingredients: 8 oz. cream cheese softened 1/2 c. confectioner's sugar 1/3 c. mayo 2 tsp. vanilla 1 can sliced peaches well drained 1/2 c. Maraschino cherries, halved and drained 1 30 0z. can fruit cocktail well drained 1 61/2 can crushed pineapple well drained 2 c. miniature marshmallows 1/2 c. whipping cream +++++++++++++++++++++++++++++==++++++++++++++++ Insructions: Combine cream cheese and sugar in a med. bowl using a hand mixer on med. speed; blend in mayo. Add vanilla. Gently fold in fruit and marshmallows by hand. Ladle into 12 large soufflé cups of paper muffin liners. Freeze for at least 3 hours. Defrost 15 minutes before serving. Do not allow to get soft. Remove soufflé cups or muffin liners before serving.
From the Magnolia Room at Rich's