Wednesday, September 12, 2007

Citrus Tea Punch

I usually double this.  Prepare this punch up to one day ahead.

6 cups water, divided
1/2 cup sugar
3 whole cloves
2 family-sized tea bags
1 (3-inch) cinnamon stick
1 cup orange juice
1 (6-ounce) can thawed lemonade concentrate, undiluted
Lemon slices (optional)

Combine 4 cups water and sugar in a heavy saucepan; bring to a boil.
Cook until sugar dissolves; remove from heat. Add cloves, tea bags,
and cinnamon; steep 5 minutes. Strain mixture through a sieve into a
pitcher; discard solids. Add remaining 2 cups water,juice, and
lemonade concentrate; stir well. Chill. Serve over ice, and garnish
with lemon slices, if desired.

Yield: 12 servings (serving size: about 2/3 cup)

Kansas City, MO

Paradise Chicken Salad

1 1/2 cans (15 oz.) pineapple chunks, drained
2 1/2 c. chicken, cooked and diced (this was around 2 large breasts on the bone)
3/4 c. celery, chopped (or less, if you don't like celery--like me!)
Combine the first 3 ingredients, cover and refrigerate. (overnight, if you like)
3/4 c. mayonnaise
2 T. Major Grey chutney
1 t. curry powder
Combine these 3 ingredients, cover, and refrigerate. (overnight, if you like)
1 med. banana, sliced
1/3 c. peanuts
1/2 c. coconut
1 can (11 oz.) mandarin oranges

Drain juices from the pineapple/chicken/celery combo. Mix in the mayo/chutney/curry combo. Sprinkle with the bananas, mandarin oranges, coconut, and peanuts. (The bananas and peanuts get disgusting if there are leftovers, so make sure you pick them out before putting the salad away afterwards--or leave them on the side for people to add to their own portions, if desired.)

Kearney, MO