Hot Chicken Salad Casserole with Mayonnaise

4 t. chopped onion
1 1/2 c. mayonnaise
1 c. crushed cornflakes
1 c. diced celery (uncooked)
2 c. undiluted cream of chicken soup
1 c. slivered almonds ( may be ommitted)
4 chicken breasts cooked in salt water ( 1 whole chicken maybe used) (2 cups)

Mix together the ingredients using only 1 cup of the crushed cornflakes.
Place in buttered casserole dish.
Mix remaining 1 cup of cornflakes with 1/4 cup melted butter & sprinkle on top of casserole.
Bake @ 300 degrees for 45 minutes.

Enjoy eating & Happy driving in North Seattle

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Surprise Salad with Mayonnaise

1 c. cream of tomato soup
1 c. mayonnaise
2 ( 3oz.) pkg. philadelpia cream cheese
1/2 c. water
1 pkg. lemon jello
1 c. bell pepper, chopped
1 tsp. onion, minced
1/2 c. peacans, chopped

Combine cream of tomato soup, mayonnaise, cream cheese, water.
Boil until creamy.
Dissolve lemon jello in mixture.
Let cool.
Add the chopped bell pepper, minced onion & chopped pecans.
Salt to taste.
Pour into individual molds or, if desired, into a large mold.
Note: This is a very good & tasty salad.

Enjoy eating & Happy driving in Richmond Beach.

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Green Pepper ColeSlaw w/ Mayonnaise

12 lb. trimmed crisp cabbage
12 green peppers
3 c. vinegar
3 c. mayonnaise
3 c. granulated sugar
salt, pepper, paprika to taste

Several hours before serving, chop or shred cabbage very fine.
Cut green peppers into fine strips.
Refrigarate both.
About 1/2 hour before serving, mix vinegar, sugar, salt, pepper & paprika.
Add to cabbage.
Let stand for 15 mins., then drain.
Mix green pepper with cabbage, then add salad dressing, tossing lightly.
Yields 50 servings.

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How To Make Mineral Oil Mayonnaise ( Diabetic)

1 egg
1 1/4 c. mineral oil
1 1/3 c. vinegar
1 grain saccharin or equivalent amount of other sugar substitute.
1 tsp. prepared mustard
1 tsp. dry mustard
2 tbsp. worcestershire sause
cayenne pepper
1 1/2 tsp. salt
1/2    tsp. pepper
1 tsp. cornstarch
1/2 c. water

Break egg into mixing bowl.
While beating egg, gradually add part of the mineral oil.
When the mixture becomes thick, add the vinegar, dry & prepared mustard, worcestershire sauce,
    sprinkle of cayenne pepper, salt & pepper.
Beat with egg beater & slowly add the balance of the mineral oil,
   then add the saccharin w/c has been dissolved in a small amt. of hot water
Beat again.
Mix the cornstarch & the 1/2 cup water in a saucepan & stir until cornstarch is dissolved.
Cook the cornstarch mixture over heat until it is thick & clear.
Add @ once to the other mixture & beat until smooth.
Pour into jar & cool in the refrigerator.
Makes about 1 1/2 pints of dressing & contains 95 calories.

Enjoy the Mayo & Happy driving in Kirkland

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Chicken Salad (Diabetic) Mineral Oil Mayonnaise

1/2 c. cold chicken, cooked & diced
1/2 c. celery, chopped
salt to taste
mineral oil mayonnaise

Mix diced chicken & chopped celery together.
Add the mineral oil mayonnaise.
Serve on crisp lettuce.
Contains 85 calories.

Enjoy your food & Happy driving in Bothell

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Chicken Casserole with Mayonnaise

2 c. cooked chicken
1 c. chopped celery
1/2  c. cream of chicken soup
1 c. cooked rice
3/4  c. Mayonnaise
1/4  c. water chestnuts or
1 c. sliced water chesnuts
3 hard-boiled eggs, diced
salt to taste

Blend soup, mayonnaise & water chestnuts. Add to all other ingredients.
Bake @ 350 degrees farenheit for 45 minutes.
Add crushed potato chips for topping near end of baking time.
Sprinkle with paprika.

Enjoy your food & Happy driving to Kenmore.

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Chicken Macaroni Salad w/ Mayonnaise

Estimated preparation and cooking time: 1 hour

Chicken Macaroni Salad Ingredients:

• 1/5 kilo macaroni noodles
• 2 to 3 pieces, medium sized carrots
• 1 big chicken breast
• 500 ml of mayonnaise
• 1 can (836 g) pineapple chunks or tidbits
• 1 big white onion, finely chopped
• 1/2 cup sweet pickle relish
• 3 hardboiled eggs, diced
• 1 cup diced cheddar cheese
• 1/2 cup raisins
• salt and pepper to taste

Macaroni Salad Cooking Instructions:

• Cook macaroni noodles according to package cooking instructions.
• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
• Drain carrots and let cool. Peal skin then dice.
• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
• Drain pineapple chunks or tidbits.
• Combine all ingredients while adding salt and pepper, to taste.
• Refrigerate, then serve
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