 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
One of mom's lunch bunch recipes, she would make this for bridge club set. Bloody Mary's, Ediths Bristow's no-knead cinnamon twists, cheese straws, and spiced nuts would round out the menu. I suppose it could work for a retro bunco party these days. Ingredients:
one rotisserie chicken, skinned, deboned and chicken torn into chunks. |
1/2 cup of chopped pecans |
1 cup of chopped celery, tops included |
1 and 1/2 cup of cut up orange sections or use pink grapefruit sections from the grapefruit baskets |
dressing |
1 cup of orange sherbert |
1/2 cup of sour cream |
1/4 cup of mayonnaise |
1/4 teaspoon of curry powder |
1/8 teaspoon of white pepper |
4 grapefruit baskets |
Directions:
1. Wash two pink grapefruit, cut in half.
2. Section and reserve the fruit.
3. Make basket by making a cut in each rind half from each side laterally1/4 inch thick and almost all the way across leaving a bridge in the middle.
4. Lift the two pieces of rind up to form a handle, tie together with
5. blanched green onion top. Fill each grapefruit shell with chicken salad.
6. Make chicken salad by combining torn chicken with pecans, celery and fruit of choice.
7. Make dressing by beating the sherbet, sourcream, mayonnaise and seasoning until smooth.
8. Toss with chicken.
9. I can remember eating this with all the gals, and it was really delicious, if unexpected with the sherbert curry dressing.
10. Again, it is frou frou from the fifties, a toast to the ladies who lunched.
|
|