Chicken Spread & Variations
1 1/2 cups minced cooked chicken
1/4 cup mayonnaise
salt and pepper, to taste
seasoning (cayenne, garlic, onion powder), as desired
Other additions:
1/2 cup minced celery and 1 tablespoon minced onion.
1/2 cup minced ham and 1 teaspoon prepared mustard.
1/2 cup crisp crumbled bacon.
1/2 cup chopped toasted almonds and
1 teaspoon curry powder.
1/2 cup chopped water chestnuts and 2
tablespoons low sodium soy sauce.
2 tablespoons minced fresh parsley and
1 teaspoon minced onion.
3 tablespoon minced celery and 1 teaspoon
dried tarragon (or 1 tablespoon minced fresh tarragon).
CREAM OF BROCCOLI
2 cups cooked broccoli
2 TBS margarine
1/2 cup minced scallions
2 TBS enriched flour
2 1/4 cups vegetable broth
dash of salt, pepper, and nutmeg
1 cup cauliflower, cooked and pureed
1 cup evaporated, skimmed milk
Remove stems from broccoli and puree, reserve
florets for garnish. Melt margarine in medium
saucepan; saute scallions until soft. Add flour,
stirring constantly. Add broth, salt, pepper,
and nutmeg. Bring to a boil; add pureed
vegetables. Reduce heat and gradually stir in
milk. Heat thouroughly, but do not boil. Serve
garnished with broccoli florets. Serves 6.
