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Tuesday, November 1, 2011

Lunch for Joni


Joni and me


*The ladies we served*

I had the amazing  honor to cater a luncheon for Joni & Friends ministry in Sept.  It was held in a board room on the Legacy Center campus in Xenia, OH, so we had to bring in everything....dishes, food, decor, etc. 

It was great fun to see the ladies notice the details of the Fall decor, the pumpkin sugar cookie favors, the selection of teas by my friend Renee, & even the sour cream garnish piped in the shape of a heart on top of the tortilla soup we served.

Since I have already posted the Harvest Apple Salad we served that day in a previous blog, I am sharing a Mandarin Orange Salad with a Creamy Sweet & Sour Dressing for today's recipe.

Confectionately Yours,   
Sue






Mandarin Orange Salad
mixed lettuces, any amount
1-2 cans rice noodles (found in oriental section of grocery
celery, chopped, any amount
1-2 cans mandarin oranges, drained well
1 (8-oz.) can smoked almonds, roughly choppe
1-2 carrots, julienned
green onions, sliced, any amount
Cooked chicken-cut in chunks
Wash and dry lettuces. Mix in celery, onions and carrots. Add in oranges and chicken just before serving. Combine noodles and nuts. Top with salad dressing and crispy noodles/nuts.

Creamy Sweet and Sour Salad Dressing
2 c. mayo 1/2 c. + 1 T. sugar
3/4 c. sweetened condensed milk
 1/4 tsp. pepper
1/2 c. + 2 T. apple cider vinegar
1/8 tsp. salt
1 tsp. garlic powder
1-1/2 c. Kraft House Italian dressing
Mix in order given. Makes 1 quart, but 1 can sweetened condensed milk will make a double recipe. A 16 oz. dressing = 2 cups, so you will need extra bottle to double recipe. I have substituted non fat SC milk, light mayo, and light House Italian dressing with very good results and practically no difference in the flavor of the dressing.
Note: I first had this salad in a restaurant and when the manager came by to inquire if everything was OK, I replied, "It would be if I had the recipe to this dressing!" He looked puzzled for a minute, then came back with a recipe that started out-2 gallons mayo, 10 cans SC milk....I successfully divided the recipe into a manageable amount and the result was delish! Enjoy



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