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The Quilt Inn Country Cookbook
Aliske Webb
If you like to plan your meals in advance, this is a good dish to plan for a
picnic the day after you serve fresh cooked corn, peas or rice for dinner.
Chicken Salad
3
1
1
1
lbs. boneless chicken, cut in cubes
1/2 cups pecan halves
cup celery, diced
1/2 cup sour cream (why does a container of sour cream have an expiry
date?)
1
3
1
1
1
1/2 cup mayonnaise
cups water
chicken bouillon cube
lb. seedless green grapes
tsp. fresh dill
salt and fresh ground pepper to taste
Preheat oven to 350F and place chicken in shallow pan. Bring water to a boil,
add bouillon cube. Bring to boil. Pour over chicken to cover. Cover and bake 30
minutes or until cooked thoroughly. Chill in liquid, then drain and discard liquid.
Shred chicken into pieces in large bowl. Add grapes, pecans, celery and dill.
Toss well. Mix sour cream and mayonnaise in mixing bowl. Toss with chicken mixture.
Season to taste. Cover and chill before serving. Serve on a bed of lettuce, garnish with
cherry tomatoes cut in half. Serve with white Vouvray wine.
Northern California Salad
1
head Romaine lettuce
alfalfa sprouts
1
4
1
2
orange, peeled and sectioned
green onions, chopped
/2 green olives with pimiento, sliced
cups cauliflower florets
Dressing
/2 cup olive oil
1
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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