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Lazarus Chicken Salad Recipe

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This recipe for Lazarus Chicken Salad, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Haegele
Added: Monday, February 25, 2008


1 qt. cooked chicken breasts cubed 1 1/2 inches
1 qt. celery medium diced 1 pt. pecans roasted and salted
1 pint Lazarus chicken salad dressing:

Boiled Dressing:

1/2 c. flour
1/2 c. sugar
2 teaspoon dry mustard
1 tablespoon salt
1 teaspoon paprika
2 cups milk
1 cup heated vinegar
1/4 cup egg yolks

Thoroughly mix dry ingredients, add milk and cook in double boiler until flour is thoroughly cooked. Add heated vinegar and continue to cook for 10 minutes. Beat egg yolks and a little of the mixture to the yolks. (to keep them from curdling), return the yolks to hot mixture and cook for 10 minutes longer. Chill. Yields 1 quart.


1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
pinch white pepper
1 tablespoon sugar
4 teaspoons cider vinegar
1 tablespoon tarragon vinegar
4 teaspoons lemon juice
1 teaspoon Worcestershire sauce
Drop Tobasco Sauce
1/3 cup egg yolks
3 1/3 cups oil

Combine dry ingredients except oil and egg yolks. Beat egg yolks until light and creamy. Add vinegar mixture and oil alternately to beaten egg yolks very slowly at first until an emulsion is started. Beat until thick creamy consistency is achieved. Yield 1 quart.

Mix chicken celery and pecans together and add Lazarus Chicken Salad Dressing. Toss gently.
Do not over mix.

Number Of Servings:
Number Of Servings:
12 large salads




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