MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Chicken Salad
Categories: Poultry, Vegetables, Cheese, Nuts, Potatoes
Yield: 6 servings

2 lb Cooked chicken; in 1"
- pieces
5 lg Celery ribs; into 1/2"
- angled slices
1 c Mayonnaise
3 oz Grated sharp Cheddar (3 oz)
1/2 c Slivered almonds
2 tb Lemon juice
1 ts Onion salt
Salt & black pepper
4 c Potato chips; lightly
- crushed, more as needed

Set oven @ 350-|F/175-|C with a rack in the center.

Place the chicken, celery, mayonnaise, Cheddar, almonds,
lemon juice and onion salt in a large bowl and mix to
combine well. Taste for seasoning, and add salt and
pepper as needed. The amount will depend on how seasoned
your chicken is.

Transfer the chicken mixture to a 3-quart (9-by-13-inch)
shallow baking dish. Spread it out evenly and top with
the crushed potato chips. Add more chips if needed to
cover the top.

Bake uncovered until the chips are golden brown and the
mixture is warmed through and bubbling lightly at the
bottom, 30 to 40 minutes. Remove from the oven and let
sit for 5 to 10 minutes before serving.

By: Naz Deravian

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet & Hot Chicken
Categories: Poultry, Dairy, Vegetables, Herbs, Chilies
Yield: 8 servings

1 c Sweet pickle juice
2 tb Hot pepper sauce
1 ts Granulated garlic
1/2 ts Pepper
8 Bone-in chicken thighs

MMMMM------------------------PICKLE SAUCE-----------------------------
1/2 c Sour cream
1/2 c Chopped sliced sweet
- pickles
1/4 c Sweet pickle juice
2 ts Dill weed
1/2 ts Salt
1/2 ts Onion powder
1/4 ts Granulated garlic
1/4 ts Pepper

MMMMM-------------------------SPICE RUB------------------------------
1 tb Sweet smoked paprika
1/2 ts Granulated garlic
1/4 ts Salt
1/4 ts Pepper

MMMMM-----------------------HOT SAUCE DIP----------------------------
1 c Hot sauce
1/2 c Unsalted butter
1/2 c Brown sugar substitute blend
- equivalent to 1 cup brown
- sugar

In a bowl or shallow dish, combine the sweet pickle
juice, hot sauce, granulated garlic and pepper. Add
chicken and turn to coat. Refrigerate, covered, 2-3
hours.

Set oven @ 375ºF/190ºC.

In a small bowl, combine pickle sauce ingredients until
well blended. Refrigerate until serving.

In another small bowl, combine the spice rub
ingredients. Remove chicken from marinade, discarding
marinade. Place chicken on a greased, foil-lined baking
sheet. Sprinkle with spice rub. Bake 30 minutes.

Meanwhile, in a small saucepan, heat hot sauce and
butter until butter is melted. Whisk in brown sugar
blend, simmer until sauce thickens slightly, 1-2
minutes. Remove chicken from oven. Using tongs, dunk
cooked pieces into sauce; return to baking sheet.
Increase oven temperature to 400ºF/205ºC; bake until a
thermometer reads 175ºF/79ºC, about 10 minutes. Serve
chicken with dipping sauces and, if desired, additional
pickle slices.

Fay A. Moreland, Wichita Falls, Texas

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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