recipe 011404

January 14, 2004

Oriental Chicken Salad

2 cups chopped chicken

2 medium stalks celery, sliced

8-ounce can water chestnuts, drained and sliced

10-ounce car bamboo shoots, drained and sliced

1 tablespoon chopped pimento


1/4 cup Miracle Whip

2 tablespoons soy sauce

1 tablespoon lemon juice


1/2 cup plain yogurt

Dressing: Mix together Miracle Whip, yogurt, soy sauce and lemon juice for dressing. Salad: In bowl, combine chicken, celery, water chestnuts, bamboo shoots and pimento. Stir in dressing.

Slow Cooker

White Chili

3 15-ounce cans great northern beans, drained

1 pound cooked chicken breast

1 medium onion, chopped

2 41/2-ounce cans chopped green chilies

2 teaspoons ground cumin

4 cups chicken broth

Sour cream (optional)

Shredded cheese (optional)

Tortilla chips (optional)

Chopped jalapenos (optional)

In a slow cooker, combine beans, chicken, onion, chilies, cumin and broth. Cover and cook on low 8-10 hours or on high 4-5 hours. Ladle into bowls and top as desired from optional list.|1/14/04***

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