MB Recipes - Pecan Chicken Salad & Ga. Pecan Cranberry Orange Bread
This chicken salad makes a great holiday appetizer.
PECAN CHICKEN SALAD
3 cups diced cooked chicken
1 cup diced celery
2 cups salad (mayonnaise based) dressing
2 cups chopped red apples with peel
2 cups
1 (10 oz.) jar sweet dill pickles
2 hard-boiled cooked eggs, diced
In a large bowl, combine all ingredients. Chill for 2-4 hours. Serve in mini-tart shells or with crackers. Yields: 10 (1 1/4 cup) servings.
This bread is very flavorful and perfect for the holiday season! A great bread for gift-giving.
4 tablespoons vegetable oil
3/4 cup sugar
2 large eggs
2 teaspoons grated orange rind
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/4 cup orange juice
1 cup cranberries, chopped
1 cup
Preheat oven to 350 degrees.
Lightly coat a 9x5-inch loaf pan with cooking spray.
In a mixing bowl, combine oil and sugar. Then add eggs and orange rind. Beat until eggs are light in color.
Sift flour, baking powder, and salt together. Add to batter alternately with milk and orange juice. Beat on low until smooth. Fold in cranberries and pecans.
Pour batter into prepared pan and cook for 55-60 minutes. Cool in the pan for 10 minutes and remove from pan and complete cooking on a wired rack.
Makes 1 (9x5-inch ) loaf.
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