Cashew Curry Chicken Salad
Loretta says, “This salad is great for lunch or a light dinner. Cook the chicken in the morning and then you can put the salad together quickly in the evening for dinner. It’s good in a tortilla wrap or with French bread.”
1 pound boneless, skinless chicken breasts
4 ribs celery, finely diced
4 small red apples, cored and diced
1 cup raisins
1/2 cup shredded coconut (natural or sweetened)
2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon curry powder
1/2 teaspoon white pepper
1/2 teaspoon seasoning salt
6 ounces (about 1-1/2 cups) roasted cashews
Preheat oven to 350 degrees. Roast chicken on a lightly oiled baking pan for 20 minutes, or until cooked through. Cool completely and chop into chunks, removing any gristle.
To prepare the salad: Combine the chicken, celery, apples, raisins and coconut.
To prepare the dressing: Combine the mayonnaise, mustard, curry, white pepper and salt. Add to the salad, mixing well.
Refrigerate and just before serving, stir in the cashews. Makes 8 servings.
Note: A couple of tablespoons lime or lemon juice is a good addition to this salad. This recipe can be easily divided in half.
Chicken with Lime Butter
6 chicken breast halves, boned and skinned
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cooking oil
Juice of 1 lime (2 tablespoons)
1/2 cup butter
1/2 teaspoon dried chives
1/2 teaspoon dillweed
Sprinkle chicken on both sides with salt and pepper. Place oil in large skillet and heat to medium temperature. Add chicken and sauté for about four minutes, or until lightly browned. Turn chicken, cover and reduce heat to low. Cook for 10 minutes, or until a fork can be inserted in chicken with ease. Remove chicken and keep warm. Drain oil and discard.
To the same skillet, add lime juice and cook over low heat until juice begins to bubble. Add butter, stirring until butter becomes opaque and forms a thickened sauce. Stir in chives and dillweed. Spoon sauce over chicken. Makes 6 servings.
When Loretta lived in Hawaii, she got this recipe from a Hawaiian-Filipino neighbor. She also took Chinese cooking classes there and uses this with her stir-fry dishes.
1 cup soy sauce (low sodium is best)
1/2 cup water
1/2 cup sugar
2 tablespoons sherry wine (optional)
2 tablespoons sesame oil
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
Finely sliced green onions (optional)
Combine all ingredients. Marinate meat for stir-fry for 30 minutes. Marinate steaks, chicken or fish for grilling for 1 to 2 hours.
Loretta got this recipe from a niece about 25 years ago and it has been a family favorite ever since. Her son loves these straight from the freezer.
4 beaten eggs
2 teaspoons soda
1 teaspoon salt
2-1/2 cups flour
2 cups sugar
2 teaspoons cinnamon
1-1/2 cups vegetable oil
1/2 cup nuts, chopped
4 small jars strained baby food carrots
Combine ingredients in order given. Bake at 375 degrees on a greased cookie sheet (with edges) for 30 to 40 minutes. Cool and frost.
3-1/2 cups powdered sugar
1 package (8 ounces) warm cream cheese
1/2 teaspoon vanilla
1/2 cup soft butter or margarine
Mix together and frost cooled bars.
Note for freezing: After bars are cooled and frosted, cut into bars and leave on the pan. Place in freezer, uncovered. When frozen, place in a freezer container. They thaw in minutes or try them frozen for a cool and refreshing treat.
Frozen Coconut Pie
This pie was a hit at a recent Memorial Day party at Loretta and Ken’s home.
1 package (3 ounces) cream cheese, softened
1 tablespoon sugar
1/2 cup milk
1-1/3 cups (about) flake coconut
1 container (8 ounces) Cool Whip Extra Creamy Whipped Topping, thawed
1/2 teaspoon vanilla
1 prepared graham cracker crumb crust (6 ounces)
Beat cream cheese and sugar in large bowl. Gradually add milk and beat until smooth. Stir in coconut, whipped topping and vanilla. Spoon into crust.
Freeze 4 hours or until firm. Garnish with toasted coconut and maraschino cherries, if desired.
To serve, let stand at room temperature 15 minutes or until pie can be cut easily. Store leftover pie in freezer. Makes 8 servings.