"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for UNION CREEK CHICKEN SALAD, by Pam Garrett, is from The Standley Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 c. cooked chicken (usually 2 breasts) 2 c. seedless grapes (sliced) 1 can water chestnuts (drained) 2 c. celery (chopped) 1 c. cashews
Sauce: 1 c. mayonnaise 2 Tbsp. soy sauce 2 Tbsp. lemon juice 1 Tbsp. curry powder
In a large bowl, mix main ingredients of chicken, grapes, water chestnuts, celery and cashews. Set aside. In a smaller bowl, mix the sauce ingredients. Add sauce to main ingredients and you have a tasty salad. Great with crackers or add some lettuce.
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