Sunday morning, I awake to the smell of my mother’s coffee. My mother is the first to wake up and I usually follow to keep her company. Our day begins with making lunch for the family which includes my parents, myself, and my 87 (and 3/4) year old grandmother. My grandmother, whom I lovingly call “Bauble,” has more spunk and sass than Scarlett O Hara herself! She is a true Steel Magnolia! She goes to church most every Sunday and wouldn’t miss lunch for the world. Lunch, however, must meet her expectations. Thus, lunch requires iced tea, an appetizer, an entree, and dessert! Never forget dessert!
My mother and I have been known for our impressive luncheons, but sometimes even WE need a break. That is when we make a “country club” quality entree most call, “Chicken Salad.” Ours is a little different than your typical mayo, chopped celery, grapes, and chicken, but that’s why it’s so good! To make it even better, use leftover turkey from your Thanksgiving or Christmas dinner! It adds flavor and uses up leftovers in a fashionable way. No one will know! They’ll be too busy raving about the delicious chicken salad to waste a minute pondering leftovers. Enjoy!
Ingredients:
- 1 chicken or turkey, baked and shredded
- 2 cups celery, chopped
- 1 red bell pepper, chopped
- 1 1/2 cup grapes, halved
- 1/2 cup – 1 cup cooked salad dressing (depending if you like your “dry” or “wet”**)
- 2 Tbsps Duke’s mayonnaise
- TT Salt and Pepper
Directions:
In a large bowl, combine chicken or turkey, celery, red bell pepper, and grapes. Toss mixture with cooled, salad dressing and Dukes mayonnaise. Salt and Pepper to taste and refrigerate for at least 1 hour. The longer it refrigerates, the more it seasons up! Serve chilled or store in an airtight container for no longer than 3 days after making it. Enjoy!
- 2 eggs, beaten
- 1/3 cup white vinegar
- 2 tsp sugar
- 1/4 tsp Colman’s Mustard Powder
- 1/4 tsp Savory
- 1 tsp honey mustard
- 1 Tbsp butter
Directions:
In a small sauce pan, combine all ingredients listed above EXCEPT for butter. Cook over low heat (I cook mine in between low and medium.) whisking the mixture slowly and constantly. This will prevent the eggs from scrambling and the mixture from being lumpy. It should be smooth, like Hollandaise sauce. Once the dressing has thickened, stir in butter until thoroughly combined. Then, set it aside to cool. Once cooled, use as a salad dressing or add to recipes like chicken salad (above). Enjoy!
