Famed Texas cook Helen Corbitt created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s.
1 lb. cooked chicken breastscut into ½″ cubes
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple grapes
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream
Freshly ground black pepper, to taste
Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.
Recipe Source: Saveur.com
This was one of my favorite salads that mom made...but it is good as a dessert too!
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Recipe Source: mom
- 15 oz. can mandarin oranges, drained
- 8 oz. can pineapple tidbits, drained
- 1/2 cup coconut
Preparation:Drain fruits, reserving some of the juices. In medium bowl, combine fruits and enough juice to keep moist. Sprinkle with coconut and serve. Recipe Source: About.com
Use your favorite types of canned fruit in this simple recipe. If you don't like coconut, sprinkle the fruits with a bit of candied ginger.