Baby Shower Recipes

Fantastic Chicken Salad!

• 4 whole boneless chicken breasts garlic powder salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 2 tablespoons orange juice
• 1 head romaine lettuce, chopped
• 1 head iceberg lettuce, chopped
• 1 bunch spinach, torn
• 8-ounce package bean sprouts
• 4 ounces Swiss cheese, shredded
• Quarter cup fresh dill, chopped
• 3 avocados, peeled and quartered
• 6-ounce can ripe olives, pitted and drained
• 8-ounce can sliced water chestnuts, drained
• 4 eggs, hard-boiled and quartered
• 1 and a half -ounce jar pimientos, sliced 1 red onion, sliced fresh mushrooms (optional)

Dressing.

• 1 pint mayonnaise
• quarter cup chili sauce
• quarter cup pickle relish
• 2 tablespoons onion, grated

Preheat oven to 350 degrees.  Season chicken with garlic powder, salt, and pepper. Bake about 30 minutes or until tender. Cut into large chunks. Marinate in oil, vinegar, and orange juice 24 hours in refrigerator. When ready to serve, combine remaining salad ingredients with chicken. Mix well. Combine dressing ingredients. Toss with salad. Serves 14.

Chicken, Rice, and Walnut Casserole

• 2 tablespoons butter
• 2 onions, minced
• 8 cups brown rice, cooked
• 1 and half cups sharp cheddar cheese, grated
• Half cup Parmesan cheese, freshly grated
• 4 large eggs, lightly beaten
• 1 cup chicken broth
• 2 garlic cloves, minced
• 1 teaspoon dried sage
• Half cup teaspoon cayenne
• pinch of salt and pepper
• Half cup walnuts, chopped
• 1 cup fresh parsley, chopped
• 3 cups cooked chicken, cut in bite-size pieces

Preheat oven to 350 degrees. Melt butter in small skillet. Saute onion until translucent. Combine onion with all remaining ingredients except walnuts and quarter cup cheddar cheese. Transfer to lightly oiled 2-quart baking dish. Top with walnuts and remaining cheese. Bake 30-40 minutes or until top is golden. Serves 8-10.

German Frozen Lemon Delight

• 3 eggs, separated 
• Half cup sugar
• juice of 1 lemon
• Half pint whipping cream
• 27 vanilla wafers
• 15-20 cupcake liners

Beat egg yolks, sugar, and lemon juice just until thick. Whip cream and fold into egg mixture. Beat egg whites until stiff and fold into mixture.  Crush vanilla wafers and pour three quarters of crumbs in cupcake liners. Add lemon mixture. Sprinkle remaining crumbs on top. Freeze. Remove from freezer and refrigerate about 10 minutes before serving. Makes 15-20 servings. chips.

 Three Fruit Punch

ˇ1- 6 oz. can frozen lemonade concentrate
ˇ1- 8oz. can crushed pineapple
ˇ1- 10 oz. pkg frozen strawberries (thawed) 
ˇ3- quarts of Ginger Ale
ˇ1 small packet of Kool Aid (flavored and colored to suit the occasion)

Put lemonade concentrate, pineapple and strawberries  into a blender.  Cover and blend until smooth. Pour
Ginger Ale slowly over mixture in a punch bowl. Mix up a batch of Kool Aid and freeze it in a Jello mold. Float it in the center of the
punch bowl. You can add strawberries or red fruit to the mixture to make it festive. For baby showers, you can make pink lemonade, or pink/blue Kool Aid and freeze it to use in the punch bowl. Serves 25 people.

Mocha Punch

ˇ1 pot brewed coffee
ˇ2 cups milk
ˇ1/2 cup sugar
ˇ1 tbls vanilla extract
ˇ2 cups Kahlua (or other coffee liqueur)
ˇ1 quart vanilla ice cream
ˇ1 quart coffee ice cream shaved semi-sweet chocolate

Lemon Sherbet Punch

ˇ1 lg. can frozen lemonade
ˇLots of ice
ˇOrange or lemon sherbet (a few scoops per glass)
ˇCherries or strawberries for color (a few per glass)

Prepare one can of large frozen lemonade made according to directions ( add 1 can of vodka if desired).  Add lots of ice. Just before serving add scoops of orange or lemon sherbet small enough to fit in the glasses (you can use any kind and mixed colors look great.)  Add cherries whole or strawberries cut in half for color.