| 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 <hslone@freenet.columbus.oh.us> 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. MM-RECIPES@IDISCOVER.NET 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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