| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | American | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | c | Cream |
| 1/2 | c | "Chicken Soup Stock" or |
| canned chicken broth | ||
| 1/2 | c | Cider vinegar |
| 2 | Egg yolks | |
| 1 | T | Flour |
| 2 | T | Sugar |
| 1 | T | Dry mustard |
| Salt & white pepper to taste | ||
| Cold cooked chicken, diced | ||
| Chopped celery | ||
| Chopped yellow onion | ||
| 1/2 | Portion good mayonnaise | |
| mixed | ||
| 1/2 | portion cooked dressing |
INSTRUCTIONS
I am told that this is the solution to supper on a hot southern summer day. This is great as a main supper or luncheon dish. It is terrific in a sandwich and it is perfect for a snack in the middle of the night. Don't overcook the chicken, please. COOKED DRESSING: Place all the ingredients in a double boiler and mix with electric mixer or wire whip. Place double boiler on the heat and cook, stirring constantly, until the mixture thickens. Cool before using. CHICKEN SALAD: Mix all ingredients to taste & serve chilled. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 152
Total Fat: 17g
Cholesterol: 142.2mg
Sodium: 768mg
Potassium: 308.9mg
Carbohydrates: 12.4g
Fiber: <1g
Sugar: 7.3g
Protein: 8g