New cookbook has flavor of Tarrant County
Star-Telegram Staff Writer
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Taste of Home magazine, which publishes reader-submitted recipes, has a mammoth new ring-bound cookbook out, filled with winning recipes culled from its contests over the years. Among the 645 recipes in Taste of Home Winning Recipes (Taste of Home Books, $29.95) are three submitted by Tarrant County cooks: salsa beef skillet, from Jeanne Bennett of North Richland Hills; zesty broccoli and artichokes, from the late Mildred Sherrer of Fort Worth; and this lemony chicken fruit salad, from Johnece Stuard of Mansfield.
Lemony chicken fruit salad
Serves 6-8
2 (8-ounce) cans pineapple chunks
1 medium apple, diced
3 cups cubed cooked chicken
1 cup seedless grapes, halved
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup lemon juice
2 egg yolks, lightly beaten
1/2 cup whipping cream
Lettuce leaves
1/2 cup slivered almonds, toasted
1. Drain pineapple chunks, reserving the juice. Set aside pineapple and 1/2 cup of the juice. Toss remaining juice with apple; then drain.
2. In a large bowl, combine chicken, grapes, pineapple chunks and apple. Cover and refrigerate.
3. To make dressing, in a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved 1/2 cup pineapple juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Chill for 10-15 minutes.
4. Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Cover and refrigerate for 1 hour.
5. Serve in a lettuce-lined bowl; sprinkle with almonds.
Nutritional analysis per serving, based on 6: 525 calories, 29 grams fat, 36 grams carbohydrates, 33 grams protein, 194 milligrams cholesterol, 496 milligrams sodium, 3 grams dietary fiber, 48 percent of calories from fat.
