Name: Chicken Salad with Rosemary and Mayonnaise
Ingredients: 3 Celery ribs; 3 c Cubed cooked chicken; 1/2 c Fat-free mayonnaise; 1/2 c Fat-free sour cream; 1 ts Dried rosemary, crumbled OR; 1 tb Fresh rosemary

We start each day with our personal security resting not on the accepting love of God and the sacrifice of Christ but on our present feelings or recent achievements in the Christian life. Since these arguments will not quiet the human conscience, we are inevitably moved either to discouragement and apathy or to a self-righteousness which falsifies the record to achieve a sense of peace. But the faith that is able to warm itself at the fire of God’s love, instead of having to steal love and self-acceptance from other sources, is actually the root of peace.

Richard Lovelace

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Salads	4	Servings

INGREDIENTS

3		Celery ribs
3	c	Cubed cooked chicken
1/2	c	Fat-free mayonnaise
1/2	c	Fat-free sour cream
1	ts	Dried rosemary, crumbled OR
1	tb	Fresh rosemary

INSTRUCTIONS

Adapted from "The 5 in 10 Cookbook" by Paula Hamilton. Hearst, $15.
Thinly slice the celery and combine it in a bowl with the chicken.
Blend together the mayonnaise, sour cream and rosemary. Pour the
dressing over the chicken and celery, stirring until the ingredients
are thoroughly mixed.
Serve immediately or refrigerate for up to 24 hours.
Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2
grams saturated fat; 29% or calories come from fat); 95.7 milligrams
cholesterol; 301 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“Sunsets – a gift from God”