Tonight we're having our pastor and his family as well as our special speaker for this week and his wife for supper before meeting tonight. I am going with a very simple menu...Hot Chicken Salad, a BIG garden salad and hot biscuits! Dessert will be Angel Food Cake w/Strawberries & REAL whipped cream. These are my favorite kind of dinner parties!
Hot Chicken Salad
(Printable Version)
2 cups cooked chicken breast meat, cubed
1-1/2 cups diced celery
1/2 cup slivered or sliced almonds
1/2 teaspoon salt
1/2 teaspoon grated onion
1/4 teaspoon pepper
1 cup sour cream
1 can cream of chicken soup
1/2 cup grated swiss cheese
1 cup crushed potato chips
1 small jar diced pimento (optional)
Preheat the oven to 375°F. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray. In a large mixing bowl, combine the chicken, celery, almonds, salt, onion, pepper, soup, sour cream, cheese and pimento. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
Angel Food Cake
(Printable Version)
1-1/3 cups egg whites (takes approximately 10 large eggs)
1-1/3 teaspoons cream of tartar
1/4 teaspoon salt
1-1/2 cups granulated sugar, put through sifter twice
1 teaspoon vanilla
1 cup cake flour, sifted before measuring
Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar. Fold flour mixture gently into batter until well incorporated. Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325° for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled. Makes one 10-inch Angel Food Cake.
Linking up with Lisa's (Blessed With Grace) Tempt My Tummy Tuesday....and Michael Lee's Foodie Friday at Designs by Gollum.
