50+ Lifestyles

 Chicken, Spinach, Mandarin Salad

Salad:
2 C cooked chicken, cubed
2 C broccoli florets
3 C spinach leaves, washed, trimmed and drained
1/2 C shredded cabbage
1 can water chestnuts, sliced and drained
1 can Mandarin oranges, drained
6 slices bacon, cooked and crumbled (optional)

Steam broccoli until tender but not too soft. Drain if needed. In a bowl toss together spinach, cabbage, water chestnuts, oranges, bacon and broccoli.
Dressing:
2 Tablespoons soy sauce
1 Tablespoon vinegar (I prefer a mild vinegar like rice, but apple cider vinegar works well, too)
1 Tablespoon olive oil
1 teaspoon onion, minced
1/4 teaspoon sugar
Pepper to taste

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Combine ingredients thoroughly. I like to put in a jar with a lid and shake vigorously. Pour over the cubed chicken and let marinate for 15 minutes. Toss chicken and dressing with the salad mixture and place in large serving bowl. Or individually plate up the salad
mixture and top with 1/4 to 1/3 cup chicken.

 Frosted Apricot Salad

2- 3 oz packages apricot, peach, or orange Jell-0
2 3/4 C boiling water
1 C canned apricots, chopped and drained, reserve juices
1 small can crushed pineapple, drained, reserve juices
1 C of the pineapple and apricot juices

Frosting:
1 pkg Dream Whip
1/2 C cold milk (for the Dream Whip)
1/2 teaspoon vanilla extract (for the Dream Whip)
1/2 C sugar
1 egg, beaten
3 Tablespoons flour
2 Tablespoons butter

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Thoroughly dissolve Jell-0 in boiling water. Add the 1 C of juices. Chill until syrupy. Add the chopped fruit. Chill until firm.

Frosting:
Boil together the remaining fruit juices, sugar, butter, flour and beaten egg. Boil until thick. Cool. Prepare Dream Whip as directed. Fold into cooled mixture. Spread on Jell-0. Return to refrigerator until firm.

Serving idea: Garnish with shredded cheese, sprinkle with coarse ground cinnamon, or decorate with mandarin orange section.

Corn Crabmeat:

1/2 C butter (1 stick)
1/4 C all purpose flour
1 C milk
1 C half and half
1 can creamed corn
1 C chopped green onion
1 can whole kernel corn, drained
1 1/2 lb crabmeat, canned 1 can potato soup
Salt and pepper to taste
Fresh parsley, chopped for garnish

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In deep soup pan, melt butter. Add flour and stir until well blended. Do not let darken. Gradually add milk, stirring constantly. Then add the half and half. Add the cans of corn and potato soup. Then the green peppers. Cook until the peppers are tender. Reduce heat and add the crabmeat. Simmer till chowder is very hot, but do not bring to boil. Serve immediately, garnished with parsley. Serves 8 – 10

 Cream of Fall

1 C cauliflower florets
1 medium potato, peeled and cubed
1 zucchini, sliced
2 leeks, sliced, or use 4 green onions, sliced
2 small yellow onions chopped 3 carrots, peeled and sliced
2 ribs celery, washed and sliced ( I usually chop up a few of the celery leaves and add, also)
3 1/2 C chicken broth
2 teaspoons butter
2 teaspoons all purpose flour
1 C light cream or half and half
1/2 teaspoon salt
1/2 C fresh parsley, chopped
1/4 teaspoon curry powder or ground ginger

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In saucepan, bring potato and cauliflower to a boil and cook until tender. Drain and mash, or puree in a blender. Set aside. Combine other vegetable in the saucepan, add chicken broth, cover and simmer about 25 minutes. Melt butter in another large saucepan. Stir in flour. Add cream gradually, stirring constantly. Now stir in potato / cauliflower mixture. Add the other vegetables with broth, the salt and curry or ginger. Heat through. Serve, garnished with the parsley.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]