Hungering for the what was in the box lunches at the April Master Gardener meeting?
Here’s our menu:
Three finger sandwiches made with jalapeno pimento cheese, salad burnet spread and almond chicken salad,* marinated vegetables and *snicker doodle cookies and *apricot bars.
Almond Chicken Salad
6 cups cooked chicken breast, cut into ½ inch cubes
2 cups celery, thinly sliced, about ¼ inch
1 cup red onions, finely chopped
3 green onions, finely chopped
4 garlic cloves, minced
1 cup mayonnaise (good quality prepared)
¾ cup sour cream
1 tablespoon fresh Mexican Mint Marigold, finely chopped
2 teaspoons salt
1 teaspoon pepper, freshly ground
¾ cup golden raisins
1½ cups sliced almonds, toasted
Place all ingredients in a mixing bowl. Toss lightly until combined. Refrigerate until ready to serve.
Yield: Makes 12 cups
*Marinated vegetables, Grandmother’s favorite snicker doodle cookies, and apricot bar recipes are available by asking Linda or leaving a comment and she will contact you.