The Cookery

Well into March, The Cookery has served several events since the first of the year.
              Our big effort was February 23rd when we served 300 guest from the conference finance Seminar for lunch. We accomplished this with two seatings. The day was rewarding for all who worked on this project.
              Several of the guests toured the kitchen, asked questions, many just in awe of the wonderful facility.
Faith Church as a whole can be very proud of this great space to prepare for our functions.
Thank you to all who worked on food prep and serving. It is you who makes it all come together.
Recipe this month is Hot Chicken Salad, wonderful with a green salad, jello salad, rolls or even crackers. This is a yumm.

Mary Jane

Hot Chicken Salad 

4 cups cooked chicken, I always roast mine in the oven with onions, carrots, celery, salt and pepper then you have a nice broth for soup.
2 cups celery chopped
1/4 cups onion, finely chopped
2 cups cheddar cheese, mild or sharp, I use mild
1/4 cups pimento (opt)
1/2 cup slivered almonds, toasted
1 cup mayo
1/2 cup sour cream
3 Tbl. lemon juice, cut down a little if you like
1/2 tsp. salt
1/2 tsp. pepper
1 cup potato chips, crushed 

Cook chicken as suggested, chop, add celery, onion, pimento, almonds and cheese. Mix together mayo, sour cream, salt, pepper and lemon juice add to chicken mixture. You can also add mushrooms and water chestnuts, your choice.

Bake 30 minutes or until it is bubbling well; remove from oven and sprinkle chips over top, back into oven for 10 minutes. Enjoy! This is really good.