Lazarus Hawaiian Chicken Salad
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
- Star Rating:
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Ingredients:
- Boiled Dressing, follows
- Mayonnaise, follows
Directions:
- Lightly toss the chicken, pineapple, dates, celery and almonds until thoroughly mixed. Chill well.
- To make the Chicken Salad Dressing, combine 1 part Boiled Dressing to 3 parts Mayonnaise. Add dressing to salad just before serving.
- Serve on crisp lettuce leaves. Servings: 6
- 1/2 cup flour
Boiled Dressing Ingredients:
Directions:
- Thoroughly mix flour, paprika, sugar, mustard and salt. Pour milk into a double boiler. Add dry mixture and cook until flour is thoroughly cooked.
- Add heated vinegar and continue to cook for 10 minutes. Beat egg yolks and add a little of the hot mixture to the yolks (to avoid curdling), return the yolks to the hot mixture and cook for 10 minutes longer. Chill. Servings: 1 quart
- 1 tsp salt
Mayonnaise Ingredients:
Directions:
- Combine salt, mustard, paprika, sugar and white pepper.
- In another bowl, combine vinegars, lemon juice, Worcestershire sauce and hot pepper sauce. Mix the dry and liquid mixtures.
- Beat egg yolks until light and creamy. Add vinegar mixture and oil alternately to beaten egg yolks very slowly at first until an emulsion is started.
- Beat to a thick, creamy consistency. Servings: 1 quart
Editor's note: Raw eggs should not be served to children, to the elderly and infirm and to people who have depressed immune systems. Use pasteurized egg yolks, either dried or liquid, as a substitute to ensure food safety.
- Makes 8
Source:
Submitted by: Recipe Group Member
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