by Sherry Christensen, Relief Society Temporal Welfare and Self-Reliance Specialist

This Chicken Salad recipe will help use up some of that rice you’ve been storing; I call it
Blane’s Favorite Chicken Salad
(serves 8)
Mix the following ingredients:
3 cups chilled, cooked rice
½ cup chopped celery
1 ½ cups diced, cooked chicken
½ cup chopped onion
½ cup chopped dill pickles
4 chopped hard-boiled eggs
½ cup chopped sweet pickles
Dressing:
2/3 cup mayo mixed with 1 TBLS mustard.
Mix well and then stir into salad. Cover bowl with plastic wrap, and chill. Garnish with tomato wedges on lettuce leaves to serve. The next recipe is made from cabbage we stored all winter long. Blane just wraps each head of cabbage in paper towels and places them in an old fridge (an extra fridge with freezer that we have for the purpose of freezing fish, etc., and keeping worms cold for going fishing, and for storing potatoes, carrots, and onions). We actually used our last head of lettuce from last fall in March of this year. I just peeled off the two outer layers of cabbage and threw them away; the rest was as good as new! This recipe is a coleslaw recipe. Hope you like it.

Tangy Coleslaw
(serves 10)
½ large head cabbage, shredded
2 large carrots, shredded
½ cup green pepper, finely shredded
2 TBLS onion, finely chopped
Dressing:
¼ cup sugar
3 TBLS vinegar
2 TBLS vegetable oil
1 tsp celery seed
¼ tsp salt
Pour dressing over salad & mix; cover bowl with plastic wrap and chill for a few hours before serving.