Chicken Salad

Name: Chicken Salad
Ingredients: 1 Tbsp. butter or margarine; 2 c. Corn Chex cereal (crushed to 1 c.); 2 Tbsp. slivered almonds; 2 c. cooked, diced chicken; 1 1/2 c. diced celery; 1 c. shredded Cheddar cheese; 3/4 c. sliced, pitted olives (optional); 3/4 c. mayonnaise; 1/4 c. diced red peppers; 1 tsp. lemon juice; 1/2 tsp. seasoned salt; 1/2 tsp. onion powder; 1 lb. onions, diced; 1/2 c. pork grease; 1 liter (3 c.) milk (more if necessary); 1/2 lb. soft, mild cheese, grated or chopped; 1 lb. flour (fresh corn flour); 4 eggs, separated; salt and pepper to taste

19 ingredients

5 steps

Ingredients

1 Tbsp. butter or margarine
2 c. Corn Chex cereal (crushed to 1 c.)
2 Tbsp. slivered almonds
2 c. cooked, diced chicken
1 1/2 c. diced celery
1 c. shredded Cheddar cheese
3/4 c. sliced, pitted olives (optional)
3/4 c. mayonnaise
1/4 c. diced red peppers
1 tsp. lemon juice
1/2 tsp. seasoned salt
1/2 tsp. onion powder
1 lb. onions, diced
1/2 c. pork grease
1 liter (3 c.) milk (more if necessary)
1/2 lb. soft, mild cheese, grated or chopped
1 lb. flour (fresh corn flour)
4 eggs, separated
salt and pepper to taste

Directions

1

Saute onions until transparent.
2

Remove from heat.
3

Add milk, flour, cheese, egg yolks, salt and pepper.
4

Beat egg whites until stiff and add to mixture.
5

Fold in carefully with a large spoon. Bake in a glass baking dish (13 x 8 x 2-inch) at 375° for 30 minutes, or until brown.