Best Cold Chicken Papaya Salad For Summercarrie Sheridan Recipes

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SHRIMP AND PASTA SALAD



Shrimp and Pasta Salad image

A quick and simple cold salad for summer. Measurements for mayo and Italian dressing are approximate- adjust amounts to your taste.

Provided by boerbabe

Categories     Pasta Shells

Time 25m

Yield 1 batch, 8 serving(s)

Number Of Ingredients 4

1/2 cup mayonnaise
4 cups pasta shells, uncooked
1/2 cup Italian salad dressing
35 shrimp, cooked

Steps:

  • Cook pasta and let cool.
  • Cut the tails off the shrimp and cut into bite sized pieces. I cut them in half.
  • Mix pasta, mayonnaise, salad dressing and shrimp.
  • Put in refrigerator to chill before serving.

Nutrition Facts : Calories 291.2, Fat 10, SaturatedFat 1.5, Cholesterol 36.9, Sodium 405.3, Carbohydrate 40, Fiber 1.5, Sugar 3.4, Protein 9.8

OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN



Old-Fashioned Chicken and Noodles Casserole/Carrie Sheridan image

my grandmother used to make this - it keeps well and freezes well... and it doesn't taste mushroom-y at all, just comforting... good for potluck, buffets, kids -

Provided by carrie sheridan

Categories     One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 chicken breasts
4 onions, peeled, quartered and stuck with cloves
8 ounces mullers egg noodles
2 (12 ounce) cans cream of mushroom soup
1 (6 ounce) can b&b sliced button mushrooms
2 cups corn flakes, crushed

Steps:

  • Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
  • Cook egg noodles according to package instructions and drain.
  • Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
  • Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
  • Bake at 350 for 30 minutes.
  • Add chicken or vegetable bouillon, if needed, to moisten.
  • Let sit 15 minutes.
  • You can boil a whole chicken --.
  • You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.

Nutrition Facts : Calories 478.2, Fat 17.5, SaturatedFat 4.7, Cholesterol 93.8, Sodium 936.9, Carbohydrate 50.7, Fiber 3, Sugar 7.1, Protein 29.7

COLD CHICKEN SALAD



Cold Chicken Salad image

I love this recipe - it is an old favorite of the family. My grandmother made this for me many times and now that she is gone, I have taken over making it for the family. Everyone who tries it, loves it and wants it over and over. I get many requests to make it.

Provided by Lynne Breedlove

Categories     Lunch/Snacks

Time 40m

Yield 3-5 serving(s)

Number Of Ingredients 4

5 chicken breasts
1 cup diced celery
1 lemon, juice of
Kraft mayonnaise (no substitutes)

Steps:

  • Cook chicken breasts until they are fully done.
  • Pull bones from the chicken. Shred or chop the chicken.
  • When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
  • Chill and stir before serving.

Nutrition Facts : Calories 424.3, Fat 22.4, SaturatedFat 6.4, Cholesterol 154.7, Sodium 179.3, Carbohydrate 2.4, Fiber 0.6, Sugar 1, Protein 50.7

NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN



New York Times Sour Cream Pumpkin /Carrie Sheridan image

Even people who don't like pumpkin pie... LOVE this pie - it has a meringue-y, melt-in-your-mouth, whipped texture - guaranteed to please everyone at the holidays... Mrs. Smith's frozen sweet potato pie is a good alternative, too!

Provided by carrie sheridan

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 inch) pie crusts, three-quarters baked
1 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 1/2 cups canned pumpkin puree
3 eggs, separated
1 cup sour cream
whipped cream (to garnish)

Steps:

  • Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
  • Reduce the oven temperature to 350 degrees.
  • Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
  • Blend in the pumpkin puree.
  • Beat the egg yolks and stir into the mixture.
  • Add the sour cream and mix well.
  • Cook over hot, not boiling, water until thick, stirring constantly.
  • Beat the egg whites until they form soft peaks.
  • Gradually beat in the remaining sugar.
  • Fold into the pumpkin mixture.
  • Turn into the pie shell and bake for 45 minutes, or until the top has browned.
  • Serve with whipped cream, if desired.

Nutrition Facts : Calories 413.4, Fat 20.1, SaturatedFat 7.8, Cholesterol 112.9, Sodium 467.1, Carbohydrate 53.8, Fiber 3.2, Sugar 36.8, Protein 6.5

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN



Chicken Tetrazzini from the New York Times/Carrie Sheridan image

This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe

Provided by carrie sheridan

Categories     One Dish Meal

Time 5h

Yield 6 serving(s)

Number Of Ingredients 19

5 lbs stewing chicken, cut into serving pieces
1 onion, studded with 2
clove
2 stalks celery & leaves
salt
1/2 bay leaf
1 carrot
3 cups water
4 tablespoons butter
1/4 cup flour
1/2 lb mushroom, sliced
1 egg yolk, slightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
1 (8 ounce) package spaghetti noodles
2 tablespoons grated parmesan cheese
1 teaspoon butter
toasted almond (optional)
Tabasco sauce (optional)

Steps:

  • In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
  • Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
  • Remove the chicken from the broth and let cool.
  • Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
  • Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
  • Add the flour and salt to taste, stirring with a wire whisk until blended.
  • Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
  • If desired, season with tabasco sauce.
  • In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
  • To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
  • Cook, stirring until heated through.
  • DO NOT LET BOIL.
  • Cook the spaghetti according to package directions.
  • Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
  • Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
  • If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
  • You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

Nutrition Facts : Calories 870.1, Fat 57.6, SaturatedFat 19.7, Cholesterol 216.5, Sodium 289.6, Carbohydrate 37.2, Fiber 2.5, Sugar 3.4, Protein 48

WALKER BROTHERS EASY GERMAN APPLE PANCAKE/CARRIE SHERIDAN



Walker Brothers Easy German Apple Pancake/Carrie Sheridan image

one of my Top Ten favorite foods since i was 18 years old and used to order this at the Walker Brothers Pancake House - a favorite restaurant for those who live on the North Shore of Chicago - so quick, so easy, so delicious - special for Christmas morning, too

Provided by carrie sheridan

Categories     Breakfast

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 -2 apple, sliced very thin
2 tablespoons unsalted butter
1/3 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup half-and-half
2 large eggs
4 tablespoons butter, melted
cinnamon sugar, added to butter, to taste

Steps:

  • Preheat oven to 400 degrees [i use a Cuisinart larger sized toaster oven - a great appliance for cooking for 2].
  • In a cast iron or LeCreuset ovenproof pan, cook sliced apple in melted butter until softened. Remove from heat.
  • Mix flour, sugar, salt. Add half and half and blend. Add eggs and whisk thoroughly. Pour this over the sliced apples and place in preheated oven.
  • Bake in oven for 12-15 minutes. Remove when puffed and not browned.
  • Melt butter in pan while pancake is baking. Add cinnamon sugar to taste. Dish up pancake and drizzle melted butter/cinnamon sugar over each serving.
  • [use 2nd apple if you'd like this to be more fruit than pancake].

Nutrition Facts : Calories 560.5, Fat 44.3, SaturatedFat 26.4, Cholesterol 292.5, Sodium 583.9, Carbohydrate 32.7, Fiber 2.8, Sugar 11.9, Protein 10.2

COLD CHICKEN PAPAYA SALAD FOR SUMMER/CARRIE SHERIDAN



Cold Chicken Papaya Salad for Summer/Carrie Sheridan image

Make and share this Cold Chicken Papaya Salad for Summer/Carrie Sheridan recipe from Food.com.

Provided by carrie sheridan

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 papayas, peeled, seeded and diced
2 cups shredded cooked chicken
1/4 cup finely sliced celery
4 lettuce leaves
1/2 cup Hellmann's mayonnaise or 1/2 cup vegan mayonnaise
1/2 cup sour cream
1 tablespoon tamari soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon sugar

Steps:

  • Mix papaya, chicken and celery.
  • Mix ingredients for dressing.
  • Add to papaya/chicken mixture.
  • Serve on lettuce leaves.
  • Can use condiments: sliced bananas, shredded coconut, slivered almonds, sliced black olives.
  • You can also just add the dressing to the chicken and celery and spoon this into a seeded papaya half.
  • This is especially cooling in the summer if it is chilled in the refrigerator for an hour or so.

Nutrition Facts : Calories 465.8, Fat 21.2, SaturatedFat 6.3, Cholesterol 75.1, Sodium 578.9, Carbohydrate 52.1, Fiber 7.2, Sugar 34.3, Protein 21.1

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