Sunday, October 30, 2011

Whats For Dinner Next Week 10-30-11

We are all a buzz here getting ready for the little folks that will come to our door tomorrow night looking for those special treats. We always enjoy all the little ones and their cute little costumes. I am glad that you stopped by to give me a hand in stuffing these little bags. Lets get busy and get the menu for next week done.

Sunday
Roja Pork Tenderloin
 Stuffed Baked Acorn Squash
Sauteed Brussels Sprouts
Winter Green Salad with Orange Vinaigrette
Hot Cottage Bread
Pumpkin Cake

Monday
Chili 
Treats with The Kids
Treat Bag
Mini Pop Corn Ball
Small bag of Sliced Apple

Tuesday
From Left Over Roja Pork
Roja Pork Burritos
Cranberry Salsa
Black Beans

Wednesday
Veggie Stir Fry
Chicken Fried Rice
Fortune Cookies

Thursday
Parmesan Chicken
Linguine with Fresh Tomato Basil Sauce
Caesar Salad
Garlic Bread
Tiramasu

Friday
Grilled Wild Salmon
Brown Rice and Veggie Mix
Warm Cauliflower
 Left Over Tiramasu

Saturday
From
Full Plate Thursday
Dinner
Slow Cooker Jambalaya  at Cats and Casseroles
Pumpkin Creme Brulee at Trilogy Edibles
 I would really appreciate it if you would stop by and like my new Face Book Page, 
Thank You!

I sure am glad that you came by to help me out with those treat bags, I know the kids are just going to love getting them. Be safe going back to the City and don't forget your treat bag and come back to see us real soon!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Blog Parties
On The Menu Monday
Made By You Monday
Menu Plan Monday
Friday Favorite Finds
Friday Favorites 


Wednesday, October 26, 2011

Full Plate Thursday 10-27-11

 We are going to have a great time today at Full Plate Thursday, I am so glad that you could be here. We have got all the pumpkins and hay bales pretty mums and friendly little creatures everywhere to greet you and help you with you food today. I can hardly wait to see what you have brought today so lets get started!
Reminder
Only 5 Days left to enter your Great Chili Recipe in the 2011
or 
Give Your Favorite Chili A Page View and Help Them Win

Hope you will visit my new Face Book Page and Like it

Thank you so much for coming today, and please come back soon!

This Is How I Filled My Plate Last Week
Breakfast
Savory Sausage Breakfast Muffin  at  Happy In Dole Valley
Morning Snack
Pumpkin Bars at A Pinch Of Joy
Lunch

Loaded Baked Potato Soup  at The Shady Porch
Pumpkin Cookies With Caramel Icing   at Simple Girl
Afternoon Snack
Lemon Pecan Tea Bread  at Aunt Nubby's Kitchen
Dinner
Slow Cooker Jambalaya  at Cats and Casseroles
Pumpkin Creme Brulee at Trilogy Edibles
If You Helped Me Fill My Plate Please Take The Red Plate Home


Full Plate Thursday Background Story

When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE  and not to your web page.  
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!

Tuesday, October 25, 2011

Cranberry Oat Bar

I just love this time of the year when we can start to bake again without running the air conditioner to get it done. This is a great fall recipe that we always enjoy. It is just packed with flavor, so get  your coffee or tea and lets have a yummy dessert.

 Cranberry Oat Bars



Cranberry Oat Bars
Miz Helen's Kitchen
1 cup Oats
1 1/2 cup Hot Water
1 cup Sugar
2 eggs
1 cup brown sugar
1/2 cup vegetable oil or applesauce
11/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon all spice
1/8 teaspoon salt
1 teaspoon vanilla
1 cup dried cranberries
1/2 cup pecans chopped
1/2 cup coconut toasted
Mix the hot water with the oats and set aside. Mix the eggs and the sugar until blended well. Add the oil or applesauce and the soaked oats, mix well. Mix the flour, baking powder, soda, cinnamon, all spice and salt. Slowly add the flour mixture to the wet mixture and mix well, add the vanilla. Stir in the cranberries, pecans and coconut. Pour into a 9X13 baking dish, and bake at 350 degrees for 25 to 30 minutes.
Topping
1 cup butter
1 cup brown sugar
1 cup coconut
1 cup pecans chopped
Option: 3/4 cup chocolate chips
In a sauce pan melt the butter then add the brown sugar, coconut and pecans and bring to boil. Remove from heat, IF you are using the option of chocolate chips stir the chips in after you have removed the pan from the heat. Cover the HOT cake with the topping and return the cake to the oven under the broiler. Broil for 1 minute, NO LONGER or it will burn.

I Used The Chocolate Chip Option

These Bars Are Yummy!

Oh My Goodness,  With Ice Cream
Enjoy!

I sure am happy that you stopped by to have dessert with me today and hope you enjoyed it. I hope to see you at Full Plate Thursday and have a great week!
Peace and Joy
Miz Helen
This Post Is Linked To:
Sweet Tooth Friday
Sweet Temptations 

Sunday, October 23, 2011

Whats For Dinner Next Week 10-23-11

I sure am glad that you stopped by to help me out with the cooking project for our fall festival. I just love this time of the year when we have so many fun events in the area. There are festival's and carnival's and art and craft bazaar's. Today I am making pies for our fall festival, so I am happy to have some help. We can sit down and take a little break while we take a look at next weeks menu. If you haven't gone to my new face book page to like Miz Helen's Country Cottage, I sure would appreciate if you would, its on the side bar.
Sunday
Slow Cooker Pork Chop Dinner
 Slow Cooker
Pork Chop Dinner
Miz Helen's Kitchen
4 to 6 Thick Cut Pork Chops
4 medium Yukon Gold Potatoes Sliced with skin on
Yellow Medium Onion Sliced
12 medium size Mushrooms cut in half
1 Can Cream of Mushroom Soup
1 can evaporated  Milk
 7 American Cheese Slices
2 teaspoon dried Thyme( 1 tsp for Pork and 1tsp for vegetables)
Salt and Pepper to taste
Season your Pork Chops, Potatoes, Onions, and Mushrooms with Thyme, Salt and Pepper. Sear Pork Chops in a dry hot skillet (no oil). Layer in the Slow Cooker, Pork Chops, Potatoes, Onions, and Mushrooms. Place Cheese Slices on the top of the layers. Mix together Cream of Mushroom Soup and Milk, pour the mix over the top of the layers.
Cook on high 4 hours or low for 6 hours
This is a wonderful dish and makes a very thick rich gravy for the chops. If you are at home while this is cooking be prepared, the smell is heavenly.  I hope that  you will enjoy this recipe.
Green Tossed Salad
Hot Cottage Bread
Apple Pie

Monday
Southwest Chicken and Potato Soup
Southwestern Chicken and Potato Soup
Adapted From
Weight Watchers Recipe
La Phemme Phoodie
Prepared By:
Miz Helen's Kitchen
3/4 pound uncooked boneless chicken breast, cut into 1 inch cubes
2 medium sweet potatoes, peeled cut into 1 inch cubes
1 large onion, chopped
29 oz. canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat free chicken broth
1 teaspoon dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed
Mix all ingredients, except corn, in a 4 quart or larger slow cooker; cover and cook on low heat for 6 hours.  After 6 hours stir in corn and cover slow cooker and cook on low heat for about 30 minutes more.
Recipe Tips From Miz Helen
I adjusted the seasons because we like a lot of spice.
Spice
1 teaspoon cumin
2 teaspoon chili powder
2 teaspoon dried cilantro
salt and pepper to taste
Corn
I used roasted corn from my freezer. When we are roasting corn on the grill, we always make extra, cut it off the cob and freeze it. It is great to have for just this purpose.
I doubled this recipe and put the extra servings in the freezer. These will be great on one of those busy days when there is no time to cook.
Tortilla's 
Left Over
Apple Pie

Tuesday
Hamburger Steak with Onion Gravy
Garlic Mashed Potatoes
Steamed Green Beans
Tossed Green Salad
Hot Biscuits
Pumpkin Chocolate Chip Cookies
 Adapted From
Ott, A
Gooseberry Patch
Prepared In:
Miz Helen's Kitchen
1 cup canned pumpkin
1 cup sugar
1/2 cup oil or applesauce
1 egg beaten
2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 teaspoon vanilla
1 cup, semi-sweet chocolate chips
Combine pumpkin, sugar, oil or applesauce and egg.  In a separate bowl, stir together flour, baking powder, cinnamon and salt.  Add pumpkin mixture to flour mixture; stir well. Dissolve baking soda in milk; add to dough and mix well. Stir in remaining ingredients.  Drop by teaspoonfuls onto lightly greased baking sheets.
Bake 350 degrees for 10-12 minutes.
Makes 2 1/2 dozen

Wednesday
Chicken Cacciatore
Green Tossed Salad
Garlic Bread
Left Over
Pumpkin Chocolate Chip Cookies

Thursday
Grilled Turkey Burgers
Spicy Oven Baked Sweet Potato Wedges
Key Lime Mini Cheesecakes

Friday
From 
Lunch
Autumnal Salad at  Life Currents
She Crab Soup at  Katie Kate's Kitchen
Warm Apple Pie Dessert Drink at  Sugar Bean Bakers

Saturday 
From 
Miz Helen's Kitchen Table Cookbook
Stacked Enchilada's
Mexican Salad
Home Canned Garden Salsa
Corn Tortilla's
Spicy Chocolate Delight

A Reminder
The Texas Star Chili Cook Off Will End On October 31, 2011 be sure and enter your best Chili or stop by and look at all the wonderful Chili Recipes. The winner is judged on page views so help them win a 
$50 Gift Certificate to Amazon

I am so happy that you stopped by to visit with us today and sure hope you will come back very soon!
Peace and Joy
Miz Helen
This Post Is Linked To:

Saturday, October 22, 2011

Safe Journey My Friends

In the early spring we put out our Hummingbird Feeder and enjoy our little friends all spring and summer. They are the most interesting little birds to watch. We always get very excited when we see the first scout every spring and a little sad when we see the last one at the feeder for the season. We snapped these photos at the feeder two days ago thinking that it may be near the end of the season for our little friends.

Our Precious Little Friend

A Really Good Drink Before He Hits The Road

And Then He Was On His Way

They are flying south so everyone watch out for our little friends and take really good care of them for us until they return to us in the spring. Be sure and let me know when you see the first one at your place.  Thanks for stopping by today and hope you will come back to see us real soon. 
Peace and Joy
Miz Helen

Wednesday, October 19, 2011

Full Plate Thursday 10-20-11

Hello! I am so glad to see you today, Welcome to Full Plate Thursday,  I can't believe that we had to wear a jacket this morning for our walk it was so chilly and now I am so hungry. I can't wait to get to all the great food that we will have today. I have just two short announcements before we get started.
Help Wanted
I have (finally) got a Facebook Page for Miz Helen's Country Cottage and I sure would appreciate it if you   could like me on Facebook, its on the side bar.
A Reminder
The Texas Star Chili Cook Off Is Under Way and You Could Win A $50 Gift Certificate To Amazon.com

This Is How I Filled My Plate Last Week
Breakfast
Blueberry Baked Oatmeal at Fantastical Sharing of Recipes 
Morning Snack
Homemade Caramel Cinnamon Hot Chocolate at  Little Mommy, Big Appetite
Lunch
Autumnal Salad at  Life Currents
She Crab Soup at  Katie Kate's Kitchen
Warm Apple Pie Dessert Drink at  Sugar Bean Bakers
Afternoon Snack
Lil' Monsters at  The Seven Year Cottage
Mulled Apple Cider at  Little Farm In The Big City
Dinner
Mexican Buffet
Chorizo Nachos at   Meg Everyday Indulgence
Shredded Chicken Tacos at  Newly Weds
Mole Amarillo at   Girlichef
Stuffed Poached Pears at  Wheat Free Meat Free
If You Helped Me Fill My Plate Today Please Take The Red Plate Home

Full Plate Thursday Background Story

When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE  and not to your web page.  
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!

Monday, October 17, 2011

Southwestern Chicken and Potato Soup

This Slow Cooker Southwestern Chicken and Potato Soup is just loaded with fresh flavor plus it's healthy.  A great Slow Cooker recipe that can be ready and waiting for you at the end of the day.  This is a wonderful Soup to take to a covered dish dinner and that is where this soup is headed.  I am excited to share it with you today.

Slow Cooker Southwestern Chicken and Potato Soup

Southwestern Chicken and Potato Soup
Miz Helen's Kitchen
3/4 pound uncooked boneless chicken breast, cut into 1 inch cubes
2 medium sweet potatoes, peeled cut into 1 inch cubes
1 large onion, chopped
29 oz. canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat free chicken broth
1 teaspoon dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed
Mix all ingredients, except corn, in a 4 quart or larger slow cooker; cover and cook on low heat for 6 hours.  After 6 hours stir in corn and cover slow cooker and cook on low heat for about 30 minutes more.
Recipe Tips From Miz Helen
I adjusted the seasons because we like a lot of spice.
Spice
1 teaspoon cumin
2 teaspoon chili powder
2 teaspoon dried cilantro
salt and pepper to taste
Corn
I used roasted corn from my freezer. When we are roasting corn on the grill, we always make extra, cut it off the cob and freeze it. It is great to have for just this purpose.
I doubled this recipe and put the extra servings in the freezer. These will be great on one of those busy days when there is no time to cook.
Adapted From Weight Watchers

Beautiful Fall Colors For The Slow Cooker

Six Hours Later

Enjoy Your Soup!
I am so happy you were able to stop by and enjoy this wonderful soup with me today.  Hope you will come back to see me real soon!
Peace and Joy
Miz Helen
Foodie Friday 





Sunday, October 16, 2011

Whats For Dinner Next Week 10-16-11

I am so glad you could come out to the country today to visit with us. It is such a beautiful drive with the leaves turning and it is really beginning to look and feel like fall. I am baking this morning so come on in the kitchen and we will visit while this coffee cake finishes cooking, then we are going to have a cup of coffee and a nice slice of hot coffee cake.  While we wait we can go over the menu for next week.


Sunday
A Cottage Favorite
Slow Cooker Green Chile Pulled Pork Burritos
 Slow Cooker Green Chile Pulled Pork Burritos
Miz Helen's Kitchen
2 1/2 lb. Boneless Pork Loin Roast
Mix the following ingredients for a rub
2 tsp Kosher Salt
2 tsp fresh ground pepper
2 tsp Cumin
1 tsp Cayenne Pepper
2 cups chopped Green Chile's
2 cups peeled, chopped tomatoes with juice
12 small red new potatoes with skin on chopped in quarters
2 cloves garlic minced
3 cups water
1 Tbs Extra Virgin Olive Oil
Wash the Roast and pat it dry cover the Roast with the rub.
Sear the Roast in 1 Tbs Extra Virgin Olive Oil in a very hot skillet
Place the Roast in the warm Slow Cooker pan. Place the potatoes around the roast
Add the Green Chile's, Garlic, Chopped Tomatoes with Juice and the water. 
Cook on high for 4 hours or on low for 6 to 8 hours
Take the Roast out and let it stand for 5 minutes,then pull the meat apart with forks
Warm Flour Tortillas, fill with the Pulled Pork, Potato, Green Chile and Tomato

Corn and Black Bean Salsa
Homemade Tortillas
Apple Empanada with Caramel Sauce

Monday
 Rosemary Potatoes
Gingered Carrots
Green Tossed Salad
Cottage Bread
Banana Pudding

Tuesday
From Left Over Chicken
Herb Cheese Bread
Mixed Fruit Compote

Wednesday
Baked Zita
Green Tossed Salad
Garlic Bread


Thursday 
Pinto Beans
Spicy Oven Potatoes Sticks
Cole Slaw
Corn Bread
Cherry Cobbler

Friday
Chili
From

Saturday
From 
Dinner
Grilled Lobster Tail  at  Lisa's Dinnertime Dish
Stuffed Cherry Tomatoes at  Easy To Be Gluten Free
Artisian Crusty Bread at  Things That Make You Say Mmmmm!
Kahlua Brownies at  Be Be A La Mode Designs

I sure am glad you came out to visit with us today we always look forward to your visit. I hope to see you at Full Plate Thursday and you still have time to enter your Chili Recipe in The Texas Star Chili Cook Off 
Peace and Joy

Friday, October 14, 2011

Day Trips: First Monday Trade Days

One of the really fun places that we love to go in the fall of the year is First Monday Trade Days in Canton, TX. Known as "First Monday" it is the largest continually operating outdoor Flea Market in the USA. Established in 1850 it is also considered one of the oldest Flea Markets in the USA. On any given First Monday of the month about 6000 vendors gather on hundreds of acres that make up the First Monday Flea Market. Upon arrival, which needs to be very early in the morning in order to find a parking space, the day begins. On this day we arrived around 8:30 a.m. and this was what the parking field looked like already. Wear your very best walking shoes and be prepared to walk, and walk, and walk.
We were parked at the bottom of the hill and it was a long way to the top, but as you can see it was a beautiful fall day in Texas. 

There is a certain excitement that builds as we approach the gate. Our goal for today is to find an antique fireplace mantel and of course food. One of the fun things we do at First Monday is "EAT"!

Notice the little buggies that everyone has. We are searching and searching and the "Canton Buggy" is filling up, but no antique fireplace mantel yet.

Now we are needing some morning snacks and we know just the Lemonade Stand to go to. We have a cup from the last time we were there so they will give us a discount, and isn't that what a flea market is all about.

Now we have decided to come inside to check out the vendors in the Arbors, looks like others are beginning to fill their Canton Buggy and some are running over.

And The Search Goes On

We Surrender At The Alamo Lets Find Some Food!

 Starting With Some Fresh Roasted Corn Hot From The Roaster

Buttered and Seasoned, Lets Eat!

Of Course We Have To Have That Corn Dog

That's Right We Finished Up With A Funnel Cake, It Was Divine!

We're Tired Can We Please Go Home?

We had a great time in Canton at First Monday, we came home with a Buggy full of goodies, no antique fireplace mantel, but maybe next time. If you would like to go to First Monday Trade Days, it is located just a short drive from Dallas. This is their web site that will help you find the Flea Market, parking and even lodging Check It Out (HERE)  I sure am happy that you stopped by today and hope you enjoyed our Day Trip to Canton, Texas for First Monday Trade Days.
Peace and Joy
Miz Helen

Wednesday, October 12, 2011

Full Plate Thursday 10-13-11



I am so excited to see you today. Thursday is the highlight of my week when I know that you'al are coming by to see me and we can have a nice visit. It is such a beautiful fall day to be outdoors and enjoy the beauty of fall. I can't wait to see what you have brought to share with us today so lets get these tables set. 
 Help Wanted
I have (finally) got a Facebook Page for Miz Helen's Country Cottage and I sure would appreciate it if you   could like me on Facebook, its on the side bar.
A Reminder
The Texas Star Chili Cook Off Is Under Way and You Could Win A $50 Gift Certificate To Amazon.com

Code Is On The Side Bar

Thank you so much for coming to share with us today and come back real soon!
This Is How I Filled My Plate Last Week
Breakfast
Pumpkin spice Granola  at Quick and Easy Cheap and Healthly
Morning Snack
Cinnamom Swril Breakfast Cake  at Crumbs and Chaos
Lunch
Roasted Apple and Carrot Salad  at Gluten Free SCD and Veggie
Homemade Chicken and Noodles  at Sugar Bean Bakers
Baklava  at Food Folks and Fun
Afternoon Snack
Applesauce Spice Cupcakes  at  Simple Girl
Dinner
Grilled Lobster Tail  at  Lisa's Dinnertime Dish
Stuffed Cherry Tomatoes at  Easy To Be Gluten Free
Artisian Crusty Bread at  Things That Make You Say Mmmmm!
Kahlua Brownies at  Be Be A La Mode Designs
If You Helped To Fill My Plate Last Week Please Take The Red Plate Home
The Code Is On The Side Bar
Full Plate Thursday Background Story

When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE  and not to your web page.  
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!

Tuesday, October 11, 2011

Curried Chicken Salad

I am planning a fall luncheon for some of my dear friends and I wanted to make a very special salad to serve. This salad has rich full flavor and texture and can be made well in advance which will allow me to enjoy my guest.
I (finally) started a Face Book Page For Miz Helen's Country Cottage so 
I would really appreciate it you'al could like me on Face Book its on the side bar
Thank You So Much!!!


Curried Chicken  Salad

Curried Chicken Salad
Miz Helen's Kitchen
4 cups cooked chicken breast chopped
3 cups brown rice cooked
5 green onions with tops chopped
1 cup dried apricots chopped
1/2 cup raisins
1 teaspoon salt
1teaspoon pepper
1 cup sliced almonds roasted
In a large mixing bowl, add the chopped chicken breast, cooked brown rice, chopped green onions, chopped dried apricots, and raisins. Mix well, add the salt and pepper and mix, then set aside.
Curry Dressing
Miz Helen's Kitchen
2 cloves garlic
1/4 cup lemon juice
3 tablespoons mango chutney
1 1/2 tablespoons curry powder
1 cup sour cream
2/3 cup olive oil
4 tablespoons water
In a blender blend the garlic, chutney, curry powder, and sour cream until smooth. Slowly add the olive oil in a small stream until the mixture is blended well, then add the water and blend.
Add the Curry Dressing to the Chicken and Rice mixture and mix well. Lightly fold in the roasted almonds. Let the salad set in the refrigerator over night before serving or at least 4 hours.

 Chop The Chicken, Apricot's, and Onion's

Mix With The Rice

Make The Dressing

Enjoy Your Salad

Don't Forget To Enter Your Chili In The Cook Off
You Could Win a $50 Gift Certificate To Amazon.com
Enter Here
I am so happy that you could stop by and enjoy this Curried Chicken Salad with me. I have a container of salad for you to take with you so don't forget it. I hope you can stop by for Full Plate Thursday and come back soon!
Peace and Joy
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