GETTING READY 1. Toss the cubed chicken, the celery, hard cooked eggs, the lemon juice and the salt together till mixed well. 2. Add the mayonnaise and mix again. 3. Chill till required 4. Defrost the raspberries and set aside to thaw 5. Collect 2 cups of ..

GETTING READY 1. Mix all the ingredients. 2. Allow House Salad Dressing to stand at room temperature for 2 hours or till served. MAKING 3. Take a large bowl and add all the ingredients. 4. Place in the refrigerator and allow to chill. 5. Transfer to a ..

GETTING READY 1.Preheat the oven to 350 degrees. 2.Take a scookie sheet, spread almonds on it and roast. 3.Avoid burning. MAKING 4.Mix gelatin with water to make it soft. 5.Mix 1 cup of tomato juice, boullion cubes and gelatin and cook so that gelatin ..

MAKING 1. In a large frying pan melt 50 g / 2 oz of the butter over a moderate heat to form foam, add the garlic and stir for 2-3 minutes on low heat such that softened and not colored. 2. To the frying pan add chicken livers on moderate heat tossing ..

MAKING 1) Using a knife, cut the grapefruits in halves. Remove pulp, discard pith and pips and chop flesh. 2) In a bowl, mix grapefruit with chicken, celery, pineapple, mayonnaise, mango chutney, salt and pepper. SERVING 3) Equally divide the mixture on to ..

MAKING 1. In an electric-blender container beat all ingredients, cover for 1 minute such that creamy-smooth and chill. 2. Alternately beat slightly longer with an electric beater and chill. SERVING 3. To serve into mugs or cups pour the mixture garnish ..

GETTING READY 1) Chop 1 quarter of the onion very fine and set aside. MAKING 2) In a deep, 2-quart saucepan, place chicken, celery and cold water. 3) Add remaining 3 quarters of onion. 4) Put 1 teaspoon of the salt to saucepan. 5) Over high heat, bring to a ..

MAKING 1. In a saucepan of boiling water, dissolve jello and add all ingredients except cream and mayonnaise. 2. Add whipped cream and mayonnaise. 3. In a large bowl, mix the salad ingredients and add the whipped cream and mayonnaise mixture. FINALISING 4. ..

GETTING READY 1. In a large pot, place the chicken and onion 2. Add enough water to cover the chicken and season with a generous pinch of salt. 3. Heat until the water comes to a boil and skim off the scum that may surface. 4. Reduce the heat and cook the ..

MAKING 1) In a medium sized glass bowl, layer 1/2 with the following ingredients, in the same order: cooked chicken, water chestnuts, alfalfa sprouts and onion rings. 2) Sprinkle half with Italian dressing and half with pepper. 3) Repeat the same and ..

GETTING READY 1.Preheat the oven to 350 degrees. MAKING 2.Take a baking sheet, arrange almonds on it and brown them in the oven. 3.Mix boiling water, rice, curry and salt. 4.Let the mixture settle at room temperature. 5.Add meat, tomatoes, onion, and salad ..

MAKING 1 In a skillet, add butter add onions and saute until glazed. 2 Add liver and saute until brown in color and cooked throughly. 3 Add vinegar and garlic, cover, and simmer for 5 minutes. Let cool. 4 In a blender, add the mixture along with egg, ..

MAKING 1) Heat oil in a large saucepan, add onion and sauté for 5 minutes. 2) Stir in rice and cook for 1 minute, stirring. 3) Add water or stock. 4) Mix raisins, apricots, walnuts, cinnamon, bay leaf, salt, and pepper. 5) Boil the mixture. Cover and simmer ..

MAKING 1. In a medium-size saucepan soften gelatin with sugar and curry powder in 1 cup of the broth over heat with constant stirring such that gelatin dissolves. 2. Remove from heat and stir in remaining 2 1/2 cups broth. 3. Into a small bowl set aside 1/2 ..

MAKING 1) In a large pot, place the chicken breasts and cover with a mixture of half water and half bouillon. 2) Allow to boil and then simmer for 30 minutes, then drain off the broth. 3) Then cool, skin and cube the chicken breasts, cover and place in the ..

GETTING READY 1) Follow package directions to cook macaroni and drain well, when done. 2) Rinse the drained macaroni under cold running water and then drain again. MAKING 3) Toss macaroni lightly with a mixture of cooked chicken, celery, sweet gherkins, ..

MAKING 1. For making the mousseline in a food processor puree the chicken first and then again with eggs, cream, Tabasco, salt and pepper as per taste. 2. In a large saucepan with lightly salted boiling water blanch the spinach and cool them quickly running ..

MAKING 1) In a heavy based saucepan, keep the chicken bteasts in a single layer. 2) Put in the onion, bay leaf, peppercorns and pour in stock. 3) Let it come to a boil and lower the heat. 4) Close the lid and simmer for 15 minutes. 5) Switch off the heat and ..

GETTING READY 1. In a cup of cold water, soften the gelatin 2. Add hot consommé to the softened gelatin and mix completely 3. Cool slightly till partially set. MAKING 4. In a large bowl, stir in the mayonnaise, diced and cooked chicken, diced green ..

GETTING READY 1. In a large cup, pour 1/4 cup cold water and tip in the gelatin to soften. 2. Place the cup over hot water and allow the gelatin to melt naturally. MAKING 3. When the gelatin has melted, blend the mayonnaise, lemon juice, cooked chicken, ..