3 lbs. boneless, skinless chicken breasts, poached just until tender and cooled to room temp.
3 ribs celery, coarsely chopped
2 Granny Smith apples, cored and cut into chunks
3/4 cup golden raisins
1 cup dry white wine
2 tbsp. fresh lime juice
2 tbsp. ground ginger
2-1/2 to 3 tbsp. good quality curry powder I use Penzey's sweet curry powder)
1-1/2 cup Hellmann's mayo
salt to taste
Cut chicken breasts into 3/4" to 1" chunks, removing and discarding any tough tendons as you go along. Toss the chicken, celery and apples together in a large bowl.
Place the raisins and wine in a small saucepan. Heat to boiling over medium-high heat. Reduce the heat and simmer for 3 to 4 minutes. Add the raisins and liquid to the chicken and toss to combine.
Add the lime juice, ginger and curry powder and toss again. Bind the salad with the mayo and season to taste with salt.
Refrigerate at least 1 hour before serving. Makes 6 to 8 servings.
Cheese Blintz Muffins
Preheat oven to 350°F.
1 lb. ricotta cheese
3 eggs
2 tbsp. sour cream
1/2 stick butter, melted
1/2 cup Bisquick
2/3 cup sugar (divided)
1 tbsp. cornstarch
1/3 cup warm water
2 tbsp. lemon juice
2 cups blueberries, fresh or frozen
In a large mixing bowl, mix together the ricotta, eggs, sour cream, melted butter, Bisquick and 1/3 cup sugar.
Pour batter into greased muffin tins and bake for 30 minutes or until lightly browned.
Prepare the blueberry sauce by combining the cornstarch with warm water to dissolve lumps. Add 1/3 cup sugar, lemon juice and blueberries. Cook over medium, heat, stirring until mixture has thickened. This will yield about 2 cups of blueberry sauce.
To serve, place two muffins on each plate, and spoon warm blueberry sauce over them. Top each muffin with a dollop of sour cream.
Helen
(2/5/02)
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