Chut-Nut Curried Turkey or Chicken Salad

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2014-03-20 06:29:20

Curried Turkey or Chicken Salad 3-1/2 Cups Cold, cooked,white meat turkey or chicken,cut into ½” cubes 1/2 Cup Mayonnaise 1/4 tsp. Garlic powder 1-1/2 tsp.Curry powder 1/8 tsp.Cayenne pepper 1/2 tsp.Dijon Mustard 2tsps.Lemon juice 2Tbs.Raffetto Colonial ChutNut Chutney 2 Green onions, thinly sliced, tops included 1Small Apple, peeled and diced 2/3 Cup Celery, thinly sliced 1/4 Cup Raisins 3 Tbs.Toasted, slivered almonds   In a bowl combine the mayonnaise, garlic powder, curry powder, cayenne, mustard, lemon juice and chutney. Add the green onions, apple , celery and raisins. Fold in the turkey and sprinkle the almonds on top.  Chill.  The salad tastes best if it is allowed to warm up slightly before being served  Submitted By :Ruth Glazier,

Spinach Salad with Chestnuts and Bacon

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2014-03-20 07:45:31

SPINACH SALAD WITH WARM CHESTNUTS w/BACON 6-8 cups baby spinach leaves,well washed 2 spring onions, finely chopped 3 rashers bacon, chopped or shredded 3-4 tablespoons extra virgin olive oil 2/3 cup Raffetto Whole Chestnuts 1 clove garlic balsamic vinegar salt and coarsely ground pepper   Shake leaves as dry as possible and set aside. Prepare spring onions and add to spinach. Coarsely chop Raffetto chestnuts. Heat oil in a pan and add bacon, chestnuts and garlic and saute until bacon is cooked. Add balsamic vinegar and mix. Pour over the greens, toss well and serve at once. Serves 4. Hint: For a change of flavor: substitute walnut oil for olive oil. A lightly chopped, hard-boiled egg (still warm) may also be chopped through the spinach leaves.  Submitted By

Curried Macaroni Salad

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2014-03-21 13:24:20

Curried Macaroni Salad 1 lb elbow macaroni 1 cup mayonnaise 2 tablespoons curry powder 1/8 cup wine vinegar 1 cup thinly sliced radishes 1 sweet bell pepper, diced 3/4 cup peeled,seeded,thinlysliced cucumber 1 cup chopped scallions 1 cup chopped celery 2/3 cup finely sliced carrots 1/2 cup finely chopped chutney salt and freshly ground pepper   Combine the curry powder, mayonnaise, and vinegar. Set aside.  Cook the pasta in boiling salted water until tender and drain well. Add the mayonnaise mixture to the pasta while the pasta is still warm. Allow the macaroni to cool and add the prepared vegetables and the chutney.  Season to taste with salt and pepper.  The salad is best if taken from the refrigerator a half hour before serving. Submitted By

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