Chicken Salad Hawaiian I
2-1/2 c. leftover cooked chicken, cubed
1/2 c. Mayonnaise
2 T. Sour cream
1 tsp. Paprika
1/2 tsp. Salt
1/4 tsp. Pepper
1 c. Pineapple chunks, drained
1/2 c. Celery, finely chopped
2 T. Green pepper, finely chopped
Lettuce leaves
Mix the mayonnaise, sour cream, paprika, salt and pepper. Add the chicken, pineapple, celery, and green pepper. Mix well. Arrange on lettuce leaves on individual plates. Serves 6.
Chicken Salad Hawaiian II
6 c. cooked chicken, cut in chunks
1-1/2 c. mayonnaise or salad dressing
2 c. chopped celery
2 T. soy sauce
1 can (or 2-1/2 c.) pineapple tidbits, drained
1/2 c. slivered almonds, lightly toasted, divided
In a large mixing bowl combine chicken, mayonnaise, celery and soy sauce. Gently fold in pineapple and half of almond slivers. Serve salad on a platter lined with lettuce leaves. Garnish with remaining almonds.
Hawaiian Coleslaw
(Every lu'au needs slaw!!!)
4 c. shredded cabbage 1/2 T. sugar 1 c. crushed pineapple, drained 1/4 tsp. salt 1/2 c. mayonnaise 1 T. milk (mix with the mayonnaise) Dash of Pepper Dash of Paprika 1 T. vinegar
Put cabbage into a large bowl. Combine remaining ingredients; pour over cabbage and mix thoroughly. Makes 8 to 10 servings.
Papaya Seed Dressing
1/8 tsp. salt
2 ripe papayas
1/8 c. fresh lime juice
1/2 tsp. dijon mustard
1 shallot, finely chopped
1/4 tsp. salt
Peel and seed papaya. Puree papaya in a food processor or blender. Add all remaining ingredients and blend until smooth. Makes eight servings.
Corn Chowder
1 qt chicken stock
4 potatoes, peeled and diced
2 onions, diced
1 c. diced celery
1-1/2 c. light cream
Salt and pepper to taste
1/2 c. chopped parsleyv
1 T. fresh dill (or 1-1/2 T. dill weed)
2 c. chopped Portuguese sausage (or spicy Italian sausage)
2 cans (17 oz ea) creamed corn
In large stock pot combine chicken stock, potatoes, onion and celery. Simmer until potatoes are just tender. Add remaining ingredients and simmer until heated through.