Memorial Day Fun

GREEN APPLE CHICKEN SALAD

 

1/3 c. mayonnaise

2 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

Salt, pepper if desired

2 cooked boneless, skinless chicken breasts, diced (a generous 2 c.)

2 small celery stalks, cut into small pieces

1/2 red onion, cut into very small pieces

1/2 green apple, cored, cut into medium pieces

1/3 c. currants or raisins

In large bowl whisk together mayonnaise, cider vinegar and mustard to form a dressing. To the bowl add chicken, celery, onion, apple and currants or raisins. Toss everything together, taste and adjust seasoning if desired. Chill before serving. Makes about one – quart of salad, serving four – six.

 

ULTIMATE 7-LAYER DIP

 

1 (16 oz.) can refried beans

1 c. shredded lettuce

1 Tbsp. taco seasoning mix

1 c. sour cream

1 c. thick ‘n chunky salsa

4 green onions, sliced

1 c. Mexican style finely shredded 4-cheese

2 Tbsp. sliced black olives

Chips or snack crackers

Mix beans and seasoning mix; spread onto bottom of pie plate. Top with layers of remaining ingredients except chips. Refrigerate several hours or until chilled. Makes 46 (two tablespoons) servings. Make this dip up to two days ahead, cover tightly and store in refrigerator until ready to serve.

 

BANANA-ORANGE BARS

 

2 c. mashed ripe bananas (about 4 medium)

1 2/3 c. granulated sugar

1 c. oil

4 eggs

2 c. all-purpose flour

2 tsp. cinnamon

1 tsp. baking powder

1 tsp. salt (may cut in half)

1/2 tsp. baking soda

1 tsp. vanilla

In large bowl beat bananas, sugar, oil, eggs and vanilla with large spoon until thoroughly mixed. In smaller bowl combine flour, soda, salt and baking powder and add gradually to wet mixture, beating until well mixed together. Pour into greased 15-inch x 10-inch (jelly roll size) baking pan. Bake at 350° for 20-25 minutes until toothpick inserted near center comes out clean. Cool completely and frost.

ORANGE FROSTING:

5 Tbsp. butter

4 1/2 c. powdered sugar

5 Tbsp. fresh orange juice

1/2 tsp. grated orange rind (more can be used)

Beat together until fluffy and spread over cooled bars.

 

CASHEW CHICKEN SALAD

 

Dressing:  1/2 c. orange juice concentrate

1/4 c. chopped cilantro

1/4 c. canola or olive oil

1 Tbsp. red wine vinegar

1 Tbsp. Dijon mustard

1 Tbsp. orange zest

1 tsp. sugar

Salt and pepper as desired

Salad:

4 boneless, skinless chicken breasts, cooked and diced

3 stalks celery, thinly sliced

1 1/2 c. shredded Romaine lettuce

4 green onions, thinly sliced, including tops

1 medium red bell pepper, cut into thin strips

3/4 c. cashews

1 (11 oz.) can mandarin oranges, drained

For the dressing, combine orange juice concentrate, cilantro, oil, vinegar, mustard, orange zest, sugar, salt and pepper in food processor and blend until smooth. Pour over salad ingredients as needed to coat. Toss lightly. Garnish with additional chopped cashews and minced cilantro if desired. Serves four – six.

 

LEMON-BLUEBERRY CRUMB BARS

 

1/2 c. butter

1 (2-layer) yellow cake mix

2 eggs, divided

1/2 c. sugar

2 (8 oz.) pkgs. cream cheese, softened

1 Tbsp. zest and 3 Tbsp. juice from 1 lemon

2 1/2 c. fresh blueberries

Line 13-inch by 9-inch baking pan with foil with ends of foil extending over sides. Microwave butter in large bowl on high 1 to 1 1/2 minutes or until melted. Add cake mix and 1 egg; beat with mixer until well blended. Press 2/3 of mixture onto bottom of prepared pan. Beat cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of remaining cake mix mixture between your fingers; press lightly into cream cheese layer. Bake 55-60 minutes in preheated 350° oven or until toothpick inserted into center comes out clean. Refrigerate to cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

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