Lil Jacobsen gave Mom this recipe and Aunt Sharon is famous for making them for wedding receptions. They were served at all of our weddings!
6-8 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds
In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered. (Reserve red pepper and about 2 cups of broth)
1/2 bunch of Celery
1/2 of 32 oz. jar of Mayonnaise
1 cup cashews (best if broken in pieces or halfs)
Cube chicken and chop up celery. Mix in Mayonnaise. Add enough to coat chicken, you may use more or less than what the recipe calls for. Mash red pepper (removing skin) and add to mixture for color. Add about 1 cup of chicken broth so that the mixture is very moist. (If it is stored over night the mixture can become dry so you may need to add more before serving.) Just before serving add cashews and spread on croissant sandwiches. Add a piece of leaf lettuce to each sandwich.
***Amanda's note: I have also had it with sliced grapes and bits of green onion in it... SOOO yummy!
Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Thursday, September 17, 2009
Grandma Jo's ribbon sandwiches
Grandma Jo is famous for making these sandwiches for luncheons and receptions. Mom used to make these sandwiches for weddings. They look fun died pink or yellow. A fun variation is to tie a ribbon around each square or slice!
3-4 Loaves of Bakery Sandwich bread/ Order it to be cut lengthwise. (Bread can be ordered died a pastel color if you like) You don’t have to have the bread cut this way it just makes it easier if you want to do loaves at a time. You can also make a luncheon loaf and cover the whole loaf in cream cheese and then slice it with a garnish on top of each slice.
Chicken Salad
4-5 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds
In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered.
2 Stalks of Celery
2 sprigs of parsley
2 c. mayonnaise
Meanwhile, finely chop 2 stalks of Celery, and sprigs of parsley in a food processor or a blender. I use a blender so the celery chunks are extremely fine, otherwise the sandwiches won’t hold together very well. Chop until almost pureed.
After chicken has cooled, chop in the blender so it is extremely fine so it can spread very smooth. Add approximately 2 c. mayonnaise to the chicken. Also use approx. 1/2 cup of broth left over from pot and add to chicken mixture. Mash the left over red pepper from chicken broth and add to chicken. Add the celery and parsley to mixture and stir well. If mixture seems dry, add more mayo and broth. Season with Lawry’s, black pepper and garlic salt (to taste).
Egg Salad
1 dozen eggs hard boiled and chopped very fine
1-2 Tbsp. Mustard
1 tsp. Black pepper
1/4 tsp. Paprika
Season with Lawry’s season salt- approx. 1/4 to 1/2 tsp.
Mix above ingredients so that it can be spread easily
Minced Ham
1 1/2 lbs. Ham (canned is softer) chop in blender until smooth
1 1/2 to 2 c. mayonnaise (depending on consistency, it should be quite moist)
1/4 c. sweet pickle relish
2 Tbsp. Mustard
2-3 Tbsp. Honey or Honey Mustard
1/4 tsp. Ground cloves
Do not add salt, Ham is salty enough
Mix above ingredients
You will need five layers of bread. Spread a layer of each mixture (including a single layer of cheez whiz or cream cheese on one of the slices) on each slice of bread.
If you are not making a luncheon loaf and want to serve as individual sandwiches, you can cut each loaf into about 12 slices. Each slice is approx. 1/2 inch thick. Be sure to remove all crust. If you don’t special order the bread and just want to use regular sandwich bread, you can just slice the bread into quarters and remove the crust.
Chill for several hours before serving.
3-4 Loaves of Bakery Sandwich bread/ Order it to be cut lengthwise. (Bread can be ordered died a pastel color if you like) You don’t have to have the bread cut this way it just makes it easier if you want to do loaves at a time. You can also make a luncheon loaf and cover the whole loaf in cream cheese and then slice it with a garnish on top of each slice.
Chicken Salad
4-5 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds
In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered.
2 Stalks of Celery
2 sprigs of parsley
2 c. mayonnaise
Meanwhile, finely chop 2 stalks of Celery, and sprigs of parsley in a food processor or a blender. I use a blender so the celery chunks are extremely fine, otherwise the sandwiches won’t hold together very well. Chop until almost pureed.
After chicken has cooled, chop in the blender so it is extremely fine so it can spread very smooth. Add approximately 2 c. mayonnaise to the chicken. Also use approx. 1/2 cup of broth left over from pot and add to chicken mixture. Mash the left over red pepper from chicken broth and add to chicken. Add the celery and parsley to mixture and stir well. If mixture seems dry, add more mayo and broth. Season with Lawry’s, black pepper and garlic salt (to taste).
Egg Salad
1 dozen eggs hard boiled and chopped very fine
1-2 Tbsp. Mustard
1 tsp. Black pepper
1/4 tsp. Paprika
Season with Lawry’s season salt- approx. 1/4 to 1/2 tsp.
Mix above ingredients so that it can be spread easily
Minced Ham
1 1/2 lbs. Ham (canned is softer) chop in blender until smooth
1 1/2 to 2 c. mayonnaise (depending on consistency, it should be quite moist)
1/4 c. sweet pickle relish
2 Tbsp. Mustard
2-3 Tbsp. Honey or Honey Mustard
1/4 tsp. Ground cloves
Do not add salt, Ham is salty enough
Mix above ingredients
You will need five layers of bread. Spread a layer of each mixture (including a single layer of cheez whiz or cream cheese on one of the slices) on each slice of bread.
If you are not making a luncheon loaf and want to serve as individual sandwiches, you can cut each loaf into about 12 slices. Each slice is approx. 1/2 inch thick. Be sure to remove all crust. If you don’t special order the bread and just want to use regular sandwich bread, you can just slice the bread into quarters and remove the crust.
Chill for several hours before serving.
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