Name: Dilled Chicken Salad
Ingredients: 1 pk (16 oz) spiral pasta; cooked and drained; 2 c Cubed cooked chicken; see Note below; 1 c Chopped celery; 1/3 c Chopped onion; 1 pk (10 oz) frozen peas; thawed; 1 Envelope (1 oz) ranch salad dressing mix; 2 c (16 oz) sour cream; 1 c Mayonnaise; 1 c Milk; 3 tb Minced fresh dill or 1 Tbsp. dill weed; 1/2 ts Garlic salt

In the exercise of His common grace, God displays patience and forbearance with the world. But patience and forbearance ought to lead men and women to repentance. Instead, it emboldens the unbeliever in his sinful rebellion and mocking of God, and the patience of God is then turned into a rationale to rebel further against God. This does nothing more than store up greater judgment because of their ungodly response to His kind patience (Rom. 2:4-5).

Harry Reeder

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

1	pk	(16 oz) spiral pasta; cooked and drained
2	c	Cubed cooked chicken; see Note below
1	c	Chopped celery
1/3	c	Chopped onion
1	pk	(10 oz) frozen peas; thawed
1		Envelope (1 oz) ranch salad dressing mix
2	c	(16 oz) sour cream
1	c	Mayonnaise
1	c	Milk
3	tb	Minced fresh dill or 1 Tbsp. dill weed
1/2	ts	Garlic salt

INSTRUCTIONS

DRESSING
The recipe was submitted by Kimberly Speta of Kennedy, New York and
published in the August/September 96 issue of "Taste of Home" magazine. I
hope you enjoy it as much as we all have.
In a large bowl, combine the first five ingredients; mix well. Combine
dressing ingredients; whisk until smooth. Pour over salad; toss to coat.
Cover and refrigerate for at least 2 hours. Yield: 10-12 servings NOTE: I
used a 12 ounce can of chunked white chicken in water, drained. The results
are quicker, not as messy and tastes great.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Karen Coe"
<[email protected]> on Aug 27, 1997

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