Double Raspberry Salad & Drunken Chicken Salad
Sunday, May 24th, 2009
NM interlude get out in nature...
Photo by Mary MacIntyre
Personally I love fresh raspberries with cream (or yougurt),
If I were going to a party, I would take a medium size platter and a small to medium size bowl. In the bowl I would blend yougurt (plain) and whipped cream (the real homemade whipped cream). On the platter around the bowl I would have raspberries and a few mint leaves. Feeling abundant? Mix raspberries, tabs of chocolate, and blueberries. Bring a plastic serving spoon and small paper bowls.
Enjoy and share the following recipes.
Double Raspberry Salad
1 package Raspberry Jello
1 cup Boiling water
1 package Frozen raspberries
1 can Whole cranberries
Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm.
Dressing for Fruit Salads
1 tablespoon flour
1/3 cup sugar
1 egg — lightly beaten
1 1/2 tablespoons lemon juice
1/4 cup orange juice
1/2 cup pineapple juice
1/2 cup whipping cream
Mix flour and sugar in top of double boiler. Stir in egg. Add fruit
juices and cook over medium heat, stirring, until thick. CHILL. Whip
cream and fold into chilled fruit salad, especially those made with
fruit juice and gelatin.
DRUNKEN CHICKEN SALAD
4 Boned chicken breasts — cook
1 cup Sherry
1 teaspoon Salt
1/2 teaspoon Sugar
1 Head red leaf lettuce
1/2 cup Cilantro — (leaves) optional
3 tablespoons Sesame seeds — toasted golden
4 Scallions; w/green — chopped
Cut cooked chicken breasts in half. Put in large bowl with wine, salt
and sugar. Toss, cover and marinate for 24 hours in the refrigerator.
Next day drain off marinade. Arrange lettuce leaves on serving platter;
place chicken pieces in the center. Sprinkle with sesame seed, cilantro
leaves, and scallions.
