"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Chicken Salad Deluxe, by Duane Martin, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
15 cups cooked canned cubed Chicken 1 c snipped scallions 6 c sliced celery with tops 1 dz boiled eggs, chopped 1-1/2 cups coarsely chopped walnuts 2 tbsp butter 3 cups mayonaise 1/2 c wine vinegar 3/4 c milk 3/4 c chicken broth 2 tsp salt 1/4 tsp black pepper
Cube chicken, slice celery, chop eggs, saute nuts in butter until crisp and golden. Cool. Combine dressing, vinegar, milk, broth, salt and pepper. Toss with meat,eggs nuts, onions, celery. Refrigerate until serving time.
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