Chicken Salad
1 cup mayonnaise
1 stalk finely chopped celery
2 tablespoons finely chopped red onion
1/2 juiced lemon
1 (3 lb) skin removed, meat picked roasted chicken red grapes
1/2 cup chopped pecans
Salt and pepper to taste
Serve on desired bread or lettuce cup
In a large bowl, combine the mayonnaise, lemon juice, salt and pepper. Gently fold in the chicken, grapes, celery, onion and pecans.
Taste for seasoning and adjust accordingly. Serve on whole wheat bread with lettuce and tomato.
Strawberry Cream
Pie To Die For
1 quart strawberries, sliced
1 (13.5 ounce) package strawberry glaze
1 (4 ounce) package cream cheese, softened
½ cup confectioners’ sugar
¼ teaspoon ground cinnamon
1 teaspoon vanilla extractcream
1 (9 inch) baked pie crust
Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners’ sugar, cinnamon, and vanilla extract together in a bowl.
Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.
To share recipes with the Prospect-News readers mail to P.O. Box 367, Doniphan, MO 63935.