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Cold Appetizer Recipes

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Dill Lemon Chicken Pasta Salad In reply to
INGREDIENTS:
  • 20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
  • 3 stalks celery, chopped
  • 5 pounds lemon penne pasta
  • 12 cups mayonnaise
  • 1 cup lemon juice
  • 2 teaspoons dried dill weed
  • 4 cups buttermilk
DIRECTIONS:
  1. In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
  2. Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.



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Sunflower Chicken Salad In reply to
INGREDIENTS:
  • 2 cups cubed cooked chicken breast meat
  • 1 cup cubed Cheddar cheese
  • 1/4 cup sunflower seeds
  • 1/4 cup thinly sliced celery
  • 1/2 cup seedless green grapes, halved
  • 1/2 cup mayonnaise
  • salt and pepper to taste
DIRECTIONS:
  1. In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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Chicken Potato Salad In reply to
INGREDIENTS:
  • 2 boneless chicken breast halves, cooked
  • 2 hard-cooked eggs
  • 3 potatoes, cooked
  • 1 1/4 cups pickled cucumbers
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2/3 cup mayonnaise
DIRECTIONS:
  1. Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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