| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 40 x ca. 30 g | Pineapple chunks in juice; drained (res. 2 t) |
| 20 Tasse | Chicken; cubed, cooked |
| 12 Tasse | rice cooked |
| 8 Tasse | Seedless grapes; green, halved |
| 4 Tasse | Celery sliced |
| 60 x ca. 30 g | Mandarin oranges in juice; drained |
| 4 Dose | Waterchestnuts; sliced, drained and chopped |
| 4 Tasse | Mayonnaise or salad dressing |
| 7 Esslöffel | Frozen orange juice concentrate |
| 1 1/2 Esslöffel | salt |
| 1 Teelöffel | pepper |
| 4 Tasse | Slivered almonds; toasted |
|
This recipe is from the latest issue of "Taste of Home" and sounds like it may be the sort of thing you are looking for. It can be prepared a day ahead. Recipe By: Marion Baker of Sun Lakes, Arizona.
Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next six ingredients. Combine mayonnaise, concentrate, salt, pepper and reserved pineapple jucie until smooth; toss with chicken mixture. Chill several hours or overnight. Add almonds just before serving.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
|
|
Anmerkungen zum Rezept:
|
