Two quick holiday recipes from 'Marshes to Mansions' cookbook

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

Boiled Shrimp

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.