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April Box Lunches

Hungering for the what was in the box lunches at the April Master Gardener meeting?

April Box Lunches Prepared by Master Gardeners

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.

 

Marinated Vegetables

Trio of garnished finger sandwiches!

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

Mexican Mint Marigold, garden view!

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

Linda Alexander

*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.

 

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