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Cranberry Chicken Salad|
From Phyllis B.
Cranberries really make the difference in my chicken salad. I always have dried cranberries on hand to add to cereal, chicken salad, stuffing, cookies and scones. I prefer them to any other fruit used for cooking/baking. This salad is quick and easy to make. Hope others find this chicken salad recipe just as refreshing as I do.
I mix all ingredients in medium bowl then add the Mayo (add more if you like a moister salad). Salt is optional because the Mayo has salt and the chicken is already seasoned depending on whether you use your own leftover chicken or use store-bought. I sometimes add nuts such as pecans, walnuts or sliced almonds. You can be as creative as you like with this basic recipe adding other ingredients to taste.
- 1 cup chopped or shredded chicken breast (I usually use store bought roasted chicken or left over broiled/fried chicken)
- 2 tblsps Mayonnaise + more if needed
- 1/4 cup dried cranberries
- 1 celery stalk finely chopped (include green tops if you have any)
- 2 tblsps finely diced red onion
- freshly ground pepper (to taste)
- salt (optional)
- chopped nuts (optional)
- 2 slices bread of choice (I like sourdough)
Arrange 2 or 3 butter lettuce leaves on plate to serve salad or use leaves as wraps. Fill Pita pockets with shredded lettuce then top with salad. Serve open face on lightly toasted bread. Again, you can be as creative as you like when serving this cool, refreshing salad.
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Cranberry Citrus Scones|
From Julia R., A Loyal Casa de Fruta Shoppper!
Preheat oven to 400°F. Line baking sheet with parchment paper or silpat. Sift flour, sugar, baking powder, salt and baking soda into food processor fitted with metal blade. Add butter and pulse until mixture resembles coarse meal. Add citrus zest and pulse until just mixed in. Pour mixture into large bowl and mix in dried cranberries. Gradually add buttermilk, mixing just until moistened. Turn dough out onto lightly floured work surface. Knead briefly, then form dough into 1-inch-thick round. Cut into 12 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Brush tops with milk and sprinkle with sugar. Bake until tops of scones are golden brown, about 15 minutes. Let stand on baking sheet 10 minutes.
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon grated orange or lemon zest
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 cup Casa de Fruta dried cranberries
- 1 cup chilled buttermilk
- Milk, coarse sugar
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
- 12 ounces cranberries
- 1 cup white sugar
- 1 cup orange juice
APPLE / Cranberry CRISP|
From Cooking With Berna
- 3 medium baking apples sliced thin
- 1 cup of cranberries
- 1 tsp cinnamon
- 2 tablespoons sugar
- 2 tablespoons flour
Mix first 4 ingredients and place into a square or round baking dish. In small bowl mix topping ingredients until crumbly. Sprinkle topping over the apples. Bake at 425 degrees until apples are soft and topping is golden brown (about 30 minutes)
- 1 cup quick oats
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ brown sugar
- 1 tablespoon heart-healthy margarine (optional)
From Taste of Home
In a large saucepan, bring broth and butter to a boil. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork. Yield: 6 servings.
- 1 can (14-1/2 ounces) chicken broth
- 1 tablespoon butter
- 1-1/2 cups uncooked couscous
- 1/4 cup dried cranberries, chopped
- 3 tablespoons chopped green onions