Cookery

The Cookery has served several events since the first of the year.

Our big effort was February 23rd when we served lunch to 300 guests from the conference finance Seminar. We accomplished this with two seatings. The day was rewarding for all who worked on this project. 

Several of the guests toured the kitchen and asked questions; many were just in awe of the wonderful facility.

Faith Church as a whole can be very proud of this great space to prepare for our functions.

Thank you to all who worked on food prep and serving.  It is you who makes it all come together.

The recipe this month is Hot Chicken Salad, wonderful with a green salad, jello salad, rolls or even crackers.  This is a yummy recipe.

~~Mary Jane

    4 cups cooked chicken (I always roast mine in the oven with onions, carrots, celery, salt and pepper--then you have a nice broth for soup)

    2 cups chopped celery

    1/4 cups onion, finely chopped

    2 cups cheddar cheese, mild or sharp (I use mild)

    1/4 cups pimento (opt)

    1/2 cup slivered almonds, toasted

    1 cup mayo

    1/2 cup sour cream

    3 Tbl. lemon juice (cut down a little if you like)

    1/2 tsp. salt

    1/2 tsp. pepper

    1 cup potato chips, crushed 

Cook chicken as suggested.  Chop & add celery, onion, pimento, almonds and cheese.  Mix together mayo, sour cream, salt, pepper and lemon juice.  Add to chicken mixture.  You can also add mushrooms and water chestnuts if you like. 

Bake 30 minutes or until it is bubbling well; remove from oven and sprinkle chips over top, back into oven for 10 minutes.  Enjoy!  This is really good.