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Country Kitchen
January 1, 2012 Previous Recipe | Next Recipe
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E-Z ICE CREAM
SIMPLE CHOCOLATE CHESS PIE
MARSH BUTTER ROLL
BLACK-EYED PEA SALAD
PINEAPPLE CASSEROLE
COUNTRY QUICHE
SAUSAGE SPINWHEELS
QUICK SOUR CREAM BISCUITS
CHICKEN ENCHILADA DIP
TURKEY SALAD
HOT POTATO BAKE
MACARONI CASSEROLE
“MOMA’S” CHICKEN SALAD
TY’S PECAN PIE
TEXAS SALSA
“MOMA’S” CHICKEN SALAD

3 (12.5-ounce) cans of chunk white premium chicken, drained
3 eggs boiled, chopped
1/2 cup of sweet pickle relish or chopped sweet pickle
1 small apple, chopped
1 cup seedless red grapes (whole or halved)
1 cup mayonnaise
2 tablespoons sugar or honey
2 dashes of allspice
Salt and pepper to taste
Pecan halves, optional

After draining chicken, pour in large bowl and break up chunks of chicken with fingertips. Add eggs and next seven ingredients; mix well. Mound over lettuce leaves on a platter or transfer to a serving bowl; garnish with pecan halves if desired. Chill before serving with crackers. (Note: Patty says this also is great on Sister Schubert rolls or whole wheat pita pockets for sandwiches.)





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