| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked chicken; cubed |
| 1 |
c |
Celery; finely diced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dried tarragon |
| 1/2 |
c |
Toasted almonds |
| 1 |
tb |
Chives; chopped |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
White sauce |
|
|
Parsley sprigs or sprigs of lemon thyme |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Combine chicken, celery, salt,
tarragon, almonds, chives, lemon juice and white sauce. Bake in 4 very
shallow individual baking dishes (or a 1 1/2 qt casserole) for 10 to 15
minutes (20-25 minutes for casserole) until heated through. Garnish with
parsley or small sprigs of lemon thyme.
Nutritional info: 451 cal; 23g pro, 10g carb, 36g fat (71%)
Source: The Joy of Cooking, 1995 ed. Miami Herald, 3/7/96 format: Lisa
Crawford, 3/23/96
Date: 24 Jun 96 22:18:35 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
MM-Recipes Digest V3 #178
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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