Soupcon

My version of chicken salad : 1 whole chicken chicken stock to cover 2-4 whole ripe mangoes 4 or more stalks celery, sliced in 1/4 in pieces or in small dice 2 to 4 or more to taste green onions, diced seedless green or red grapes, washed and drained toasted pecan nuts Dressing: good quality mayonnaiese (home made perhaps) whole milk or plain yogurt red or green curry paste 1 Poach whole chicken in chicken stock to cover. Let cool in liquid, drain thoroughtly, take meat off bones, discarding skin and bones. Tear meat into shreds or cube into bite sized pieces. 2 Peel and dice ripe mangoes and add to chicken meat. Add green diced onions, grapes, and toasted nuts to taste. 3 To make dressing: thin mayonnaise with yoghurt or whole milk to taste and season with curry paste to taste. 4 Combine dressing with salad ingredients, season to taste and serve.

I have made cuke and cream cheese sandwiches by the gross(e) for ladies lunches. You need 1 slice of sandwich bread thinly spread with unsalted butter, topped by one layer of thinly silced cukes, salt very lightly, and topped lastly with a 2nd slice of sandwich bread thinly spread with cream cheese. Cut off crusts and quarter. Of all the sandwiches I made for lunches, these disappeared the quickest.