Dash of Class: Christian Women Club provides variety of recipes

-A A +A

Food column by Nora Sweat

By Nora Sweat

I attended the November Christian Women Connection Luncheon and Bazaar and was delighted to find out that instead of the usual catered lunch, members of the group combined their efforts for a delicious meal.

When asked, two members were eager to share with you some of their favorite recipes that were served that day. All would be good for a holiday meal. Add bread and beverage and you are all set to make a hit with family and friends.

As for dessert, the members had a variety of desserts pre-set on tables. It was comical to watch as ladies were swapping and even taking the favored dessert from empty tables. The No. 1 choice was Italian Cream Cake and it was delicious. I just happened to have it at my place setting, and I was even shamed into not sharing with someone who really wanted it. I held my own and told them that I really wanted it, too. I feel sure that most of you have a recipe for Italian Cream Cake, but if you don’t, let me know and I will run it before Christmas.

I have to say, I didn’t think I liked carrot salad, but this recipe is so tasty. I loved it and will try it sometime for company as it makes a lot more than two people could consume without tiring of it. After Christmas, if you have turkey for dinner, try the Hot Chicken Salad, but just substitute turkey for the chicken.

The bazaar was a hit and I did some pre-Christmas shopping for gifts and home décor. The items were very reasonably priced, making the items even more attractive.

Hot Chicken Salad

6 chicken breasts, reserve broth
1 cup finely chopped celery
1 cup instant rice, cooked in chicken broth
1 can water chestnuts, drained, sliced
3/4 cup Miracle Whip
1 can cream of chicken soup
1 teaspoons salt, optional
3/4 teaspoon lemon juice
3/4 teaspoon dried onion
1 medium jar pimento or roasted red peppers, drained
3 hard cooked eggs, sliced (add last, stirring gently)

Mix all ingredients and pour into 1 large (11” x 14”) baking pan.

1 stick butter, melted
1 cup coarsely broken Club crackers (or crushed potato chips or corn flakes)
1/2 cup sliced almonds

Place topping over chicken salad casserole. Bake at 350 degrees until bubbly, around 25 minutes. This casserole can be frozen. When ready to cook, thaw, then bake until bubbly, 1 to 1 1/2 hours.

Spinach Salad
1/2 pound fresh spinach
2 small purple onions, thinly sliced
11-oz. can mandarin oranges, drained
1/4 cup celery, chopped

1/2 cup sugar
1/4 cup of cider vinegar
2/3 cup of vegetable oil
1 teaspoon prepared mustard
1 tablespoon poppy seeds

Raspberry Vinaigrette
4 Tablespoons natural rice vinegar
2 Tablespoons Canola oil
1/4 cup fresh or frozen raspberries
1 Tablespoon Dijon mustard
1 Tablespoon lime or lemon juice
1 Tablespoon water
1 Tablespoon Splenda
Fresh ground pepper to taste
Puree all ingredients in a food processor or blender until smooth. 

Carrot Salad with Honey-Lime Dressing
2 cups grated carrots
1/2 cup finely chopped celery
1/2 cup raisins
1 cup drained, crushed pineapple
1/2 cup chopped walnuts

Honey Lime Dressing:
1/4 cup honey
2 Tablespoons white wine vinegar
2 Tablespoons lime juice
1 Tablespoon vegetable oil
2 teaspoons grated lime peel
Garnish with lime slice

Cranberry Salad

3 cups cranberries, fresh or frozen
1 cup sugar
1 cup water

Wash cranberries. In a medium saucepan bring water and sugar to boil. Add cranberries, return to boiling, and stir occasionally until the skins pop. Remove from heat, cool to room temperature and refrigerate until ready to serve.

Nora Sweat, author of "Mama and Me," is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.