Cold Chicken Papaya Salad For Summercarrie Sheridan Recipes

COLD CHICKEN SALAD

Steps:

• Cook chicken breasts until they are fully done.
• Pull bones from the chicken. Shred or chop the chicken.
• When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
• Chill and stir before serving.

COLD CHICKEN PAPAYA SALAD FOR SUMMER/CARRIE SHERIDAN

Steps:

• Mix papaya, chicken and celery.
• Mix ingredients for dressing.
• Add to papaya/chicken mixture.
• Serve on lettuce leaves.
• Can use condiments: sliced bananas, shredded coconut, slivered almonds, sliced black olives.
• You can also just add the dressing to the chicken and celery and spoon this into a seeded papaya half.
• This is especially cooling in the summer if it is chilled in the refrigerator for an hour or so.

SCALLOP BISQUE

Steps:

• In med saucepan, sauté onion in melted butter until softened.
• Blend flour into butter mixture and gradually add milk, stirring constantly.
• Continue cooking and stirring until thickened.
• Add salt, pepper, garlic, bay leaf and scallops.
• Cook over low heat 15 minutes.
• Remove bay leaf and serve.

NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN

Steps:

• Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
• Reduce the oven temperature to 350 degrees.
• Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• Blend in the pumpkin puree.
• Beat the egg yolks and stir into the mixture.
• Add the sour cream and mix well.
• Cook over hot, not boiling, water until thick, stirring constantly.
• Beat the egg whites until they form soft peaks.
• Gradually beat in the remaining sugar.
• Fold into the pumpkin mixture.
• Turn into the pie shell and bake for 45 minutes, or until the top has browned.
• Serve with whipped cream, if desired.

OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN

Steps:

• Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
• Cook egg noodles according to package instructions and drain.
• Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
• Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
• Bake at 350 for 30 minutes.
• Add chicken or vegetable bouillon, if needed, to moisten.
• Let sit 15 minutes.
• You can boil a whole chicken --.
• You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.

WALKER BROTHERS EASY GERMAN APPLE PANCAKE/CARRIE SHERIDAN

Steps:

• Preheat oven to 400 degrees [i use a Cuisinart larger sized toaster oven - a great appliance for cooking for 2].
• In a cast iron or LeCreuset ovenproof pan, cook sliced apple in melted butter until softened. Remove from heat.
• Mix flour, sugar, salt. Add half and half and blend. Add eggs and whisk thoroughly. Pour this over the sliced apples and place in preheated oven.
• Bake in oven for 12-15 minutes. Remove when puffed and not browned.
• Melt butter in pan while pancake is baking. Add cinnamon sugar to taste. Dish up pancake and drizzle melted butter/cinnamon sugar over each serving.
• [use 2nd apple if you'd like this to be more fruit than pancake].