Listed below are most requested recipes:
Lemon-Tarragon Chicken Salad
1/2 cup chopped pecans
3/4 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups chopped cooked chicken
2 celery stalks, finely chopped
1/2 small sweet onion, finely chopped
2 cups seedless grapes, cut in half(optional)
Garnish: halved lemon slice
Whisk together mayonnaise and then tarragon, lemon rind, lemon juice, salt and pepper in a large bowl.
Stir in pecans, chicken, celery and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.
2 (10 3/4-ounce) cans tomato soup, undiluted
1 (14 1/2-ounce) can diced tomatoes
2-1/2 cups buttermilk
1 tablespoons fresh basil
1/4 teaspoon freshly ground pepper
Toppings: fresh basil leaves, freshly ground pepper, Parmesan cheese
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minute or until thoroughly heated Serve immediately with desired toppings.
Pumpkin Pie Crunch
1 16 oz. can solid pack pumpkin
1 12 oz. can evaporated milk
3 large egg
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 pkg Duncan Hines Moist Classic Yellow Cake Mix
1 cup chopped pecans
1 cup butter or margarine, melted
Preheat oven to 350 degrees. Grease bottom of 9x13 pan
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, salt in large bowl. Stir until well blended. Pour into prepared pan. Sprinkle dry cake mix over pumpkin mixture. Top with pecans.
Drizzle with melted butter.
Bake at 350 oven 50-55 minutes or until golden. Cool completely. Serve with whipped topping.