North Woods Chicken Salad Food

NORTH WOODS CHICKEN SALAD

Steps:

• In food processor, cover and process all vinaigrette ingredients until smooth.
• In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
• Toss salad and cashews just before serving.

NORTHWOODS INN PURPLE CABBAGE SALAD

Steps:

• Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.

NORTH WOODS INN RED CABBAGE SALAD

Steps:

• Shred cabbage irregularly, some fine some coarse shreds into bowl.
• add oil, vinegar , sugar, salt, seasoned salt, pepper and onion powder.
• mix well.
• let stand several hours or overnight to allow flavors to mellow and slaw to achieve deep red color.

NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC

Steps:

• Melt butter in a large saucepan.
• Add onion and celery and saute until tender.
• Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
• Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
• TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
• Ladle into bowls and serve.
• TO FREEZE:.
• Allow to cool. Fold in rice and bacon.
• Place in a freezer bag and seal. Label and freeze.
• TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

CHICKEN SALAD WITH NORTH AFRICAN SPICES

Steps:

• Combine the first eight ingredients in a bowl.
• Stir well and add remaining ingredients.
• Toss well and serve.