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Mendocino Chicken Salad
Submitted by: Lady Lynda
1 (6 ounce) package smoked chicken breast, skin removed, cubed
1 cup seedless grapes, halved
1/2 cup diced red onion
3 stalks celery, diced
1/4 cup fresh basil leaves, cut into thin strips
1 cup blanched slivered almonds
In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds and mayonnaise. Mix well; chill and serve. Makes 6 servings.
Note: This is a delicious smoked chicken salad with almonds and fresh basil. Serve it over lettuce or on a sandwich.

Five Cup Fruit Salad
Submitted by: Lady Lynda
1 cup fruit cocktail, drained
1 cup mandarin orange segments, drained
1 cup pineapple chunks, drained
1 cup Sour Cream
1/2 cup shredded coconut
1 cup rainbow colored miniature marshmallows
Combine the fruit cocktail, mandarin oranges and pineapple chunks in a large bowl. Fold in the Sour Cream and coconut. Chill. Just before serving, stir in the marshmallows and serve. Makes 8 servings.
Note: Cool and refreshing fruit salad. The sour cream adds a creamy tang.

Buttermilk Fruit Salad
Submitted by: Lady Lynda
1 (20 ounce) can crushed pineapple, with juice
1 (6 ounce) package apricot or peach flavored gelatin mix
2 cups buttermilk
1 (8 ounce) container frozen whipped topping, thawed
 Place the pineapple in a medium saucepan, and bring to a boil. Stir in the gelatin mix until completely dissolved. Remove to a bowl, and chill until partially set, about 1 hour. Stir in buttermilk, and chill again until thickened. Fold in whipped topping, and refrigerate until firm, at least 4 hours. Makes 8 servings.
Note: A tangy pineapple and peach flavored gelatin salad.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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