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Show CHICKEN SALAD FOR WEDDINGS BY MRS. MARGUERITE MICKELSEN i N A S Home and Food Editor When the wedding reception is small, it is quite possible pos-sible to dispense with elaborateness and make one's own best dish as the reception refreshments. For June wed-wings, wed-wings, fresh chicken salad has become the classic wedding wed-ding refreshment, almost as indispensable as the cake. Since chicken salad is quite simple to make at home, it is easy to cater a wedding reception of this kind right irf your own kitchen. ents into mixing bowl. Add mayonnaise mixture and toss lightly. Chill one hour. Pile into lettuce cups. Yield 12 servings. To make chicken salad that has that deluxe air for wedding festivity, add toasted chopped Brazil nuts to your own basic recipe. The toasted nuts are rich and different, and they make wonderful contrast to the bland and delicate chicken flavor. It is simple to prepare the Brazil nuts for the salad. Just put shelled whole nuts tRrough the food chopper, using the coarse blade, and the nuts will be chopped ready for toasting. toast-ing. As for the chicken needed for the salad, ask for two fowls we?hing about four pounds each to serve a dozen guests with chicken salad. To prepare the chickens for the salad, simmer sim-mer them whole in water with peppercorns, celery tops, and salt until tender. To toast Brazil nuts, place chopped nuts in shallow pan and toast in 350 degree oven for 10 minutes. Brazil Nut Chicken Salad I 13 cup lemon juice IY2 teaspoons salt Vi teaspoon pepper IV2 cups mayonnaise 6 cups diced cooked chicken 3 cups diced celery IV2 cups toasted chopped Brazil nuts Add lemon juice, salt and pepper to mayonnaise; mix well. Put remaining ingredi- |