11
Hot Chicken Salad
1 slice bread
1 pound cooked chicken (about 3 cups chopped)
1 rib celery, cut into 1-inch chunks
1 small green pepper, cored seeded, cut in chunks
3 hard cooked eggs, peeled, cut in fourths
3⁄4cup almonds
1⁄2cup mayonnaise
103⁄4ounce can cream of chicken soup, undiluted
Tear bread into 6 pieces. Place in chopper and pulse on LOW
to make crumbs; set aside. Place half of cooked chicken in
chopper bowl. Pulse on HIGH until coarsely chopped. Place in
mixing bowl. Repeat with remaining chicken. Place celery and
green pepper in chopper and pulse on HIGH. Add to mixing
bowl. Place eggs in chopper and pulse on LOW until chopped.
Add to mixing bowl. Place almonds, mayonnaise, and chicken
soup in chopper. Process on LOW until mixed. Add to mixing
bowl and mix well. Place in a greased 21⁄2-quart casserole dish.
Top with breadcrumbs. Bake at 350ºF for 25 minutes.
Makes 6 servings.
1⁄4cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon sugar
10
Fresh Herb Linguine
21⁄2ounces fresh Parmesan
cheese (1⁄2cup grated)
1⁄4cup fresh basil leaves
2 tablespoons fresh oregano
2 garlic cloves
1 carrot
1 small onion
Cut cheese into 1⁄2-inch cubes. Place in chopper and pulse on HIGH
until grated. Set aside. Place basil and oregano in chopper and pulse
on LOW until chopped. Set aside. Place garlic in chopper and
pulse on HIGH until minced. Cut carrot and onion into 1-inch
chunks. Place in chopper with garlic and pulse on HIGH until
coarsely chopped. Place oil in large skillet and heat over medium
heat until hot. Add carrots, onion, and garlic. Cook 2 minutes or
until onion is soft. Add tomatoes and cook an additional 5 min-
utes. In a saucepan, cook linguine to desired doneness, then
drain. Add linguine, basil, oregano, salt, and pepper to skillet.
Toss gently to mix. Arrange on serving platter and sprinkle with
Parmesan cheese. Makes 4 servings.
Blue Cheese Dressing
1 clove garlic
2 ounces blue cheese
1 cup mayonnaise
Place garlic clove in the chopper bowl and Pulse on HIGH.
Add cheese and pulse on LOW for 10 seconds. Add mayon-
naise, sour cream, lemon juice, and sugar. Pulse on LOW until
smooth. Keep refrigerated. Makes: 11⁄2cups.
1 tablespoon olive oil
28-ounce can diced tomatoes,
undrained
8 ounces uncooked linguine
1⁄2teaspoon salt
1⁄4teaspoon pepper
840091000 ENv02.qxd 10/26/01 8:51 AM Page 10