CRANBERRY CHICKEN SALAD
2 cups chopped cooked chicken breast
1 medium apple cut into bite-sized pieces
1 cup dried cranberries
1/2 cup thinly. sliced celery
1 cup mayonnaise
2 teaspoons fresh lime juice
1/2 teaspoon curry powder
Combine first 5 ingredients in a large bowl. Combine mayonnaise, lime juice, and curry powder; add to chicken mixture, stirring well. Chill throughly.
Serves 6.
ASPARAGUS WITH MUSTARD SAUCE
2 (1-pound) bunches trimmed asparagus
1 cup mayonnaise
2 tablespoons fresh lemon juice
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons sugar to to taste
Steam asparagus 5-8 minutes in vegetable steamer. Immediately plunge into ice water. Drain and set aside. Make sauce by combining mayonnaise, lemon juice, mustard, and sugar with a wire whisk. Wait 2 minutes. Taste, and add more lemon juice if needed. Pour over asparagus.
Serves 8-10
CHEESE-STUFFED BAGUETTE
1 cup Swiss Ichsee, grated
1 cup Parmesan cheese, grated
1 1/2 sticks unsalted butter
1/2 cup pistachio nuts, finely chopped
1 loaf fresh French baguette
In a food processor, mis cheeses and butter about 30 seconds until a thick paste is formed. aAdd a little heavy cream if it too thick. Stir in pistachio nuts. Slice bread crosswise into 3 of 4 sections. Pull out soft insides and stuff with cheese mixture. Reform into single load. Wrap in plastic wrap and chill. Slice into 1/2-inch pieces.
Serves 8.
Ice Cream Fantasy
1/2 gallon container Breyer’s vanilla ice cream (or any natural vanilla ice cream)
1 bag pepperidge Farm Bordeaux cookies
1 cup toasted pecans, crossly chopped
1/2 cup Cream de Noyeaux (pink dessert liqueur)
Mix all ingredients together, refreeze. Serve with whipped cream.
Serves 8 to 10.
