By Ginna Parsons/NEMS Daily Journal
Chinese Chicken Luncheon Salad
(Pat Clark, Mooreville)
6 Tyson’s regular grilled chicken breast halves, cut into finger-sized portions
6 small servings spaghetti, cooked
6 small servings spring greens
1 cup honey roasted peanuts
1 (4.5-ounce) package real bacon bits
1 (11-ounce) can Mandarin orange slices, drained
1 1/2 cups Chinese fried noodles
1 (2.9-ounce) packet Taste of Thai Peanut Salad Dressing Mix, prepared according to package directions*
Cook chicken breasts in microwave for 3 minutes; set aside. Place a small serving of spaghetti on each of 6 plates. Top each serving with spring greens. Sprinkle peanuts, bacon bits and mandarin oranges on top of greens. Divide chicken evenly on top. Sprinkle Chinese noodles over salad and drizzle with peanut dressing.
Makes 6 servings.
* The Thai Peanut dressing mix is found on the ethnic aisle in the grocery store.
Turnip Green Casserole
(Sara Gardner, Aberdeen)
1 (15-ounce) can turnip greens
1 (15-ounce) can mustard greens
1/2 cup mayonnaise
1 can cream of celery soup
1 tablespoon horseradish
1 teaspoon hot sauce
1 egg, beaten
3 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon salt or to taste
1 (8.5-ounce) box Jiffy cornbread mix
1 tablespoon melted butter
Drain greens. Make a sauce of mayonnaise, soup, horseradish, hot sauce, egg, vinegar, sugar and salt; set aside. Cook cornbread according to directions on box, then cool, crumble and mix with melted butter.
Mix greens and sauce and pour into a 2-quart buttered casserole dish. Top with cornbread crumbs. Bake at 350 degrees for 25 to 30 minutes.
Makes 12 to 16 servings.
Note: This recipe contains the 3 tablespoons of red wine vinegar omitted in the recipe in the magazine.