Recipe: Curried Chicken Pitas, Three Pepper Salad, Ambrosia Tarts
MenusCURRIED CHICKEN PITAS
1/2 cup mayonnaise
1 tbsp honey
1 tsp curry powder
2 cups cubed cooked chhicken
1 cup halved green grapes
1/2 cup chopped pecans
4 green onions, chopped
4 pita breads, halved, warmed
8 lettuce leaves
In a bowl, combine mayo, honey and curry powder. Stir in the chicken, grapes, pecans and onion. Line pita halves with lettuce, spoon 1/2 cup chicken mixture into each.
THREE PEPPER SALAD
1 each medium sweet red, yellow and green pepper, thinly sliced
1 small onion, cut into 1/4 inch wedges
1/3 cup prepared vinaigrette salad dressing
In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.
AMBROSIA TARTS
1 can (11oz) mandarin oranges, drained
1 can (8oz) crushed pineapple, drained
1/2 cup miniature marshmallows
1/4 cup flaked coconut
1 cup whipped topping
4 individual graham cracker shells
In a bowl, combine the oranges, pineapple, marshmallows and coconut. Fold in whipped topping. Spoon into shells. Refrigerate until serving.
1/2 cup mayonnaise
1 tbsp honey
1 tsp curry powder
2 cups cubed cooked chhicken
1 cup halved green grapes
1/2 cup chopped pecans
4 green onions, chopped
4 pita breads, halved, warmed
8 lettuce leaves
In a bowl, combine mayo, honey and curry powder. Stir in the chicken, grapes, pecans and onion. Line pita halves with lettuce, spoon 1/2 cup chicken mixture into each.
THREE PEPPER SALAD
1 each medium sweet red, yellow and green pepper, thinly sliced
1 small onion, cut into 1/4 inch wedges
1/3 cup prepared vinaigrette salad dressing
In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.
AMBROSIA TARTS
1 can (11oz) mandarin oranges, drained
1 can (8oz) crushed pineapple, drained
1/2 cup miniature marshmallows
1/4 cup flaked coconut
1 cup whipped topping
4 individual graham cracker shells
In a bowl, combine the oranges, pineapple, marshmallows and coconut. Fold in whipped topping. Spoon into shells. Refrigerate until serving.
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