By Leigh Anne Whittle
The Meridian Star
My Mom’s Chicken Salad
2 lbs. cooked, diced or shredded chicken breasts
1/ 4 cup diced sweet pickles
1/ 4 cup sliced salad olives
1/ 4 cup diced celery
1 hard-boiled egg, diced
1/ 2 tsp. celery salt
1/ 4 tsp. paprika
1/ 4 tsp. ground black pepper
1 /4 cup mayonnaise or to taste
Mix all ingredients in a large bowl. Fold in desired amount of mayonnaise. Chill. Serve stuffed inside a ripe tomato or on wheat bread. Add chilled cantaloupe slices and a bed of lettuce for a special luncheon. Chicken salad can also be served as an appetizer in mini fillo shells.
Mixed Berry Cobbler
* add Ice Cream!
Approx 3 lbs of fresh or frozen blackberries
Approximately 1 lb. of fresh or frozen blueberries
1/ 4 cups sugar
1/3 cup all-purpose flour
1 tsp. lemon juice
1 tsp. almond flavoring
2 Pillsbury red box pastry (refrigerator section)
Stir together first 6 ingredients in a large bowl. Let fruit mixture stand until partially thawed. Cook fruit mixture gently over low heat for 15 to 20 minutes. Meanwhile unwrap one of the pie pastries and cut into strips about ? inch wide. Place strips on cookie sheet and bake at 425 until lightly browned. Remove to wire rack to cool. Butter the bottom of a large aluminum-baking pan. Spoon in a layer of fruit then break up pastry pieces over the top. Layer rest of fruit. Take uncooked pastry and cut into long strips. Arrange a lattice design over fruit filling. Sprinkle with sugar. Dot with butter. Bake at 350 for 45 to 50 minutes.
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