Chicken Salad Sandwiches

Chicken Salad Sandwiches

By: Cynthia LeBaron

Frozen Chicken Breasts

Green Onions

Celery

Mayo

Sour Cream

Dill

Salt & Pepper

Sliced Almonds

Boil or bake chicken breast until cooked through. When chicken has cooled cut up into small pieces then place in a large mixing bowl. Chop and dice up green onions and celery then add to chicken. Mix in equal parts of mayo and sour cream to chicken until desired consistency is reached. Add dill, salt and pepper to taste. Add sliced almonds just before serving. For an added flavor throw in some grapes or craisins. Refrigerate until you are ready to serve.

Cynthia's Coconut Cream Fruit Dip

1 - Package of Cream Cheese

1 - 16 oz. Can or Bottle of Cream of Coconut

(found in the liquor isle by the margarita mix)

1 – 8 oz. Container of Cool Whip

Soften cream cheese and thaw cool whip. Mix all three ingredients together and beat until smooth. Keep refrigerated until served.

Yum Yum Yum!!

Rigatoni with Creamy Tomato Sauce

1/2 - 1 pound Jimmy Dean Sausage

2 Tbs. butter

1 small onion , chopped

1 clove garlic, minced

1 can of diced tomatoes

1 can tomato sauce

1/2 cup dry white wine or apple juice

1/4 tsp. salt

1/2 cup whipping cream

rigatoni pasta

* mushrooms and chopped zucchini are also yummy in this dish

Crumble and brown sausage in butter. Add onion. Cook slowly, stirring occasionally. Mix in garlic, tomatoes, tomato sauce, salt and wine. Increase heat to medium, bring to boil. Cover and let simmer for 15 min. Meanwhile cook rigatoni, drain well. Mix cream into sausage mixture and cook, stirring until sauce boils and starts to thicken. Spoon over ragtoni. Serve with parmesan cheese.

Recipe from Joanne Broadbent

Cynthia's Cheese Ball

2 – 8 oz. Cream cheese

1 tsp. Bon Appetit spice

½ tsp. Mustard

1 cup grated cheddar cheese

shake of garlic salt

4 green onions

Mix all ingredients together. Roll into a ball or shape desired. Cover with chopped pecans. Serve with crackers.

Rice Krispie Ice Cream Dessert

2 1/2 Cups Rice Krispies (brown by broiling for 20 to 30 seconds or until light brown - be careful not to burn)

1 Cup Flake Coconut

1 Cup Brown Sugar

1/2 Cup Melted Butter

1/2 Cup Chopped Pecans

Mix all together, spread 2/3 of the mixture in the bottom of a 9x13 pan. Take 1/2 gallon of vanilla ice cream, cut and spread on top of crust. Sprinkle remaining crust over the top of the ice cream. Cover with foil and freeze until ready to serve.

Top each piece with fresh cut up strawberries and a dollop of cool whip or whip cream.

***I usually double the topping recipe. And I like to add cinnamon to the topping mixture, about 1 1/2 T. Then when I assemble the dessert I place a serving of the ice cream on a plate, then drizzle with warm honey, strawberries, whipping cream and a sprinkle of cinnamon.....yummy! Taste like fried ice cream from a mexican restaurant.

Chicken Teriyaki Salad

8 oz. Bowtie Pasta - cooked

3oz. Honey Roasted Peanuts

3oz. Craisins

1/2 Bunch green onions chopped

8oz. Fresh Spinach Greens

1/3 Cup Toasted Sesame Seeds

1 Cup Cooked Cubed Chicken

Dressing:

1/2 Cup Oil

1/2 Cup Teriyaki sauce (Kikkoman – Teriyaki Baste & Glaze)

1/2 Cup White Vinegar

3 Tablespoons Sugar

1/4 teaspoon Salt

1/4 teaspoon Pepper

(mix all the dressing ingredients in a blender and blend until smooth and creamy)

Add Chicken and Pasta to Dressing 2 hours prior to serving. Just before serving add remaining ingredients, mix and serve.