Recipes for May Well, its not very warm yet but summer will soon make her appearance and summer calls for salads and lighter fare. Here are some to tempt your taste buds .
2 qts. cooked
chicken, cooled and diced
4 cans (5 oz.) water chestnuts, drained and chopped
2 lbs. seedless grapes
1 1/2 c. slivered almonds
3 c. Hellmann's mayonnaise
1 tbsp. curry powder, optional
2 tbsp. soy sauce
2 1/2 c. pineapple chunks
Mix all ingredients together and chill. Serves 12-15.
Cinnamon Applesauce Salad (Carol H.)
½ C. cinnamon candies 2 3 oz. lemon jello
2 C. boiling water Ό C. light cream
2 3 oz. cream cheese 2 T. salad dressing
2 C. applesauce
Dissolve candies in boiling water. Add jello then applesauce. Chill until thickening. Pour into 8 X 8 pan. Combine cream cheese, dressing and cream. Swirl on top to marble. Chill.
Mexican Salad
1 lb. ground beef 1 T. chili powder
Ό C. onion, diced 4 C shredded lettuce
2 C. kidney beans, drain 2 C. shredded cheese
½ C French dressing black olive
½ C. water sour cream (on the side)
Brown and chill the ground beef and onion. Mix kidney beans, French dressing, water and chili powder and add to meat mix. Layer lettuce, then meat mix. Top with cheese and black olives. Top with sour cream as desired.
Orange Sherbet Salad
Dissolve 6 oz. orange jello in 2 C. boiling water. Stir 1 pint orange sherbet into hot mixture. Chill 45 minutes. Add 20 oz. crushed drained pineapple, 15 oz. mandarin oranges (drained), 1 C. miniature marshmallows. Fold in 8 oz. Kool whip. Chill.