CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Salad |
50 |
Servings |
INGREDIENTS
40 |
oz |
Pineapple chunks in juice; drained (res. 2 t) |
20 |
c |
Chicken; cubed, cooked |
12 |
c |
Rice; cooked |
8 |
c |
Seedless grapes; green, halved |
4 |
c |
Celery; sliced |
60 |
oz |
Mandarin oranges in juice; drained |
4 |
cn |
Waterchestnuts; sliced, drained and chopped |
4 |
c |
Mayonnaise or salad dressing |
7 |
tb |
Frozen orange juice concentrate |
1 1/2 |
tb |
Salt |
1 |
ts |
Pepper |
4 |
c |
Slivered almonds; toasted |
INSTRUCTIONS
Date: Sun, 31 Mar 1996 19:06:07 -0500 (EST)
From: Hazel Slone <[email protected]>
This recipe is from the latest issue of "Taste of Home" and sounds like it
may be the sort of thing you are looking for. It can be prepared a day
ahead. Recipe By: Marion Baker of Sun Lakes, Arizona.
Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and
the next six ingredients. Combine mayonnaise, concentrate, salt, pepper and
reserved pineapple jucie until smooth; toss with chicken mixture. Chill
several hours or overnight. Add almonds just before serving.
[email protected]
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #92
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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