November 2005

Current Cooking

Baked Chicken Salad with Peanuts

2 cups cut, cooked chicken

2 cups thinly sliced celery

1/2 cup chopped peanuts

2 teaspoons minced onion

1 teaspoon salt

1 cup mayonnaise

2 tablespoons lemon juice

1 cup finely crushed potato chips

One half cup grated Cheddar cheese

Combine all ingredients except cheese and potato chips.  Pile lightly into greased baking dish.  Sprinkle with potato chips and cheese.  Bake 25 minutes at 400 degrees.

-Submitted by Rosemary Matthews, Lilburn, who receive a $25 credit on their WEMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

Handy Tip

Don't use a disposable aluminum pan to roast the Thanksgiving turkey.   They're too lightweight to support the bird.

Holiday Closing

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