Tuesday, May 29, 2007

Popeye's Honey Pecan Chicken Salad

1 cup mayonnaise
1/2 cup relish
2 T. minced onion
1 T. honey
1 1/2 T. sugar
1 t. salt
1/4 t. white pepper
3/4 cup chopped celery
3/4 cup toasted pecans, chopped
1 1/2 pounds chopped cooked chicken (about 4 cups)

Combine the mayo, relish, onion, honey, sugar, salt and pepper. Mix well.
Stir in celery and pecans. Fold in the chicken. Chill. Serve.

I like this on a bed of lettuce. You can serve it on buns also.
I use about 1/4 cup of relish.

It is the perfect chicken salad. Yum.

The recipe is from Longaberger's Fresh From the Pantry Recipes for Every Day

Red Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 T. cocoa
2 oz. red food coloring
1 t. vanilla
1 cup buttermilk
2 1/2 cups flour
1/2 teaspoon vinegar
1 teaspoon baking soda
1/2 teaspoon salt

Cream shortening and sugar well, add eggs. Cream until fluffy.

Make paste with cocoa and food coloring-add to mixture.
(I use one oz. red food coloring and fill up the same bottle with water for the second ounce :o)

Mix vanilla/salt with buttermilk. Add to mixture alternately with flour.
(Start and end with flour)

Mix soda and vinegar and fold into the batter.
Do not beat.

Bake 350 for 25-30 minutes.

Frosting for Red Cake

5 Tablespoons flour
1 cup sugar
1 cup milk
1 cup butter
1 teaspoon vanilla

Cook 5 T. flour and 1 cup milk over a low flame-stirring constantly- cool.
Cream 1 cup butter add 1 cup sugar and 1 t. vanilla.
Add cold flour mixture.
Beat this on high for 15 minutes.
Stop and scrap every five minutes.

It will look like whipped cream.