Cran-Raspberry Chicken Salad
Marshes to Mansions page 60
4 cups chopped cooked chicken, substitute holiday turkey
½ cup mayonnaise
12 ounces raspberry yogurt
½ cup pecans, chopped
1 (6 oz.) package sweetened dried cranberries
3-4 ribs celery, finely chopped
1/4 cup green onions, minced
1 ½ teaspoons lemon juice or to taste
1 ½ teaspoons salt, or to taste
1 ½ teaspoons curry powder
cayenne pepper to taste
10 croissants or lettuce leaves
Combine chicken, mayonnaise, raspberry yogurt, pecans, cranberries, celery, green onions, lemon juice, salt and curry powder in a bowl. Season with cayenne pepper and mix well. Spread between split croissants for sandwiches or serve over lettuce leaves.
Great use for leftover holiday turkey. Can be made ahead. Flavors deepen if made ahead.
Shrimp Wraps with Pink Sauce
Marshes to Mansions page 124
5 cups water
1 Tablespoon crab boil
2 Tablespoons Tony Chachere's Creole seasoning
1 pound fresh deveined peeled shrimp
Bring water to boil in a sauce pan. Add the crab boil, Creole seasoning and shrimp. Boil for 2 to 3 minutes until the shrimp turn pink. Drain and let cool.
4 to 6 sun dried tomato basil or spinach tortillas
1 cup baby spinach
1 large avocado, sliced
1 cup grape tomatoes, sliced
½ small purple onion, sliced
1 bunch alfalfa sprouts
½ cup pink sauce
Lay the tortillas on a work surface. Top each with equal portions of spinach, avocado, tomatoes,
Prepared by Betty Anderson of the Junior League of Lake Charles from "Marshes to Mansions" cookbook.