Here's to the Ladies who Lunch!

( everybody rise )

 Our pal Linda was in town this afternoon and wanted to come by for a visit .

 Would not mean a thing to her, but I dipped into my old Atlanta cook book ( the internet ) and came up , once again, with the lunch time go to of RICH's long long gone Magnolia Room. Chicken Salad with Frozen Fruit Cocktail. I have posted this before on here - but it was just perfect with the setting and weather today.

ignore Neil's coffee cup 

• Chicken Salad
• 3 1/2 lbs. boneless, skinless chicken breasts
• 1/2 tsp. salt
• 6 ribs of celery
• 1/2 cup sweet pickle relish
• 1 12 tsp. pepper
• 2 cups mayonnaise
• 1/2 cup sliced toasted almonds

This is the classic old school RICH'S recipe - which I did not use. To bland and too much mayo- so part of my plate was faked. I roasted three smallish  boneless chicken breasts and three bone in chicken thighs last night. This morning chopped all but one breast and a skinned and boned thigh. Those two I placed in the food processor whipping into an almost paste . Added maybe a table spoon of heavy cream , salt and pepper. ( can not for the life of me think of the French name for what this is - but it is a thing ) I THEN add my mayo - using much less than two cups - so its a creamy chicken / mayo combo that adds much more flavor that just mayo alone. Then just the celery and sweet pickle relish - and I added a few crasins - which i like in Chicken Salad, then the toasted almonds. I added a simple little tomato / field green salad to round out the plate - and for some color ( if ONLY id had the pink food coloring )

FROZEN FRUIT SALAD

This little slice of time warp perfection you DO NOT mess with

• 8 oz. cream cheese ( make sure its room temp )
• 1/2 cup confectioners’ sugar
• 1/3 cup mayonnaise
• 2 tsp. vanilla
• 1 8 oz. can sliced peaches, well drained
• 1/2 cup maraschino cherry halves, well drained
• 1 30 oz. can fruit cocktail, well drained
• 1 6 oz. can crushed pineapple, well drained
• 2 cups miniature marshmallows
• 1/2 cup whipping cream, whipped 
• ( I read somewhere that you could use cool whip for this , but don't - don't even use a bought canned whip cream - it would make the whole dish too sweet, just lightly whip the cream - just do it in the bowl before you add everything else and set aside )
• 1 few drops red food coloring (optional)
• ( which I never have, but will someday )

• Put cream cheese in mixer, and add confectioners’ sugar and blend in mayonnaise. Add vanilla and fold in fruit and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring, if desired. Ladle into large paper souffle or muffin liners. Freeze immediately. Defrost 15 minutes before servings.
• Do not allow to thaw. Remove souffle liners before serving. Serve both chicken salad and fruit salad on beautiful lettuce leaves.
  I added a simple little tomato / field green salad to round out the plate - and for some color ( if ONLY id had the pink food coloring )
  
  
  

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 It really was a beautiful morning after all the storms and rain and we had a nice visit .