Thursday, December 2, 2010

Holiday Chicken Salad

I found this recipe on all (here)  four years ago when I was in charge of a RS Christmas progressive dinner.  We put the chicken salad on croissants, you could also you a roll.   It is a fabulous recipe(super easy to make in large quantities)!
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper (you can use red or green - choose your favorite)
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. 

Chicken Noodle Soup

I found this recipe originally on called Grandma's Chicken Noodle Soup but I altered it a bit.

2 1/2 cups wide egg noodles (you can make your own noodles, used broken up spaghetti noodles, or add dumplings)
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped carrots (I added)
1/2 cup chopped onion (I reduced from 1 cup)
1/3 cup cornstarch
1/4 cup water
2 cans cream of chicken soup (I added)
3 cups diced, cooked chicken meat
  1. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.Then added noodles and cook until they are tender.
  2. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through
Tiff's Tips:  If you are adding dumplings, add then at the end.  I ended up adding chicken bouillon to the soup because I didn't have that many cans of broth.    I also added pepper to the soup.

Danish Dumplings

This recipe comes from my Grandma Anderson.  

1/2 cup butter
1/2 tsp. salt
1 cup milk

1 cup flour
3 large eggs or 4 small eggs

Add butter, salt, and milk to a saucepan and bring to a boil. Then add all the flour at once and stir until it leaves the sides of the pan.

Then remove pan from heat and add eggs one at a time until well mixed.  And then drop the dumplings by spoonfuls into boiling soup.  The dumplings will float when they are done.