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Good morning Nancy,
I am writing in response to Andee In Los Angeles in the Fri. Oct. 12th
newsletter asking about the chili sauce on Indian Fry Bread. The sauce is
salsa, like the red stuff you dip your corn chips or tortilla chips in.
You can get it or make it as hot as you wish. For me, I prefer honey on my
warm fry bread, just like a sopapilla. Yum!
For Debbie in NC in the same newsletter, I am posting our chicken salad
recipe. It is very good!
Chris's Chicken Salad
4 chicken breast tenders, cooked, sliced and diced
8 - 10 sliced stuffed green olives
2 to 3 shakes McCormick 1 Step Chicken seasoning
2 dill pickle spears, sliced and diced
1 stalk celery, chipped
about 1/4 c. dehydrated chopped onions
2 hard boiled eggs, sliced and diced
mayo to taste
2 large tomato "flowers", seeded and hollowed out
Mix all ingredients, except tomatoes, together till well blended.
Refrigerate till cold. Serve in tomato "flowers", OR you can dice up the
tomatoes and include in the salad itself!
And for Julie, BC, Canada in the same newsletter asking about wine jelly
and how to use it, I always spread cream cheese on either cracker or
appetizer bread, then spread the wine jelly on top. This makes a great
appetizer or snack. I do the same thing with jalapeno jelly. The flavors
go well together!
Have a great day Nancy, and take care!
Chris in NM
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