4 cups cooked chicken, cut into half-bite-size pieces
2 cans (each 8 ounces/227 g) pineapple tidbits, drained
1 can (11 ounces/312 g) mandarin oranges, drained
1 cup celery, diced
2 tablespoons salad oil
2 tablespoons lemon juice (fresh is best)
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 cup mayonnaise
1 cup slivered almonds
Toss the chicken with the pineapple, oranges, and celery; set aside.
Mix the oil with the lemon juice, vinegar, and salt; add to the chicken mixture, toss again, and refrigerate one hour.
Ask an older person to toast the almonds by spreading on a lightly greased cookie sheet and roasting at 300° F (150° C), turning frequently with a spatula, until very lightly browned (about 10–15 minutes).
Just before serving, add the almonds and mayonnaise to the salad and toss it again.
2 cups flour (half whole wheat is good)
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
3 cups quick oatmeal flakes
1 cup butter or margarine
4 tablespoons water
Mix together the first five ingredients.
Add the butter and mix with your clean hands until the mixture is crumbly.
Fork-beat the eggs with the water, add to the crumbly mixture, and use your hands to work into a stiff dough.
Sprinkle flour and a few oatmeal flakes on a clean surface, then roll out the dough into a rectangle as thin as you can.
With a floured table knife, cut the dough into 2″ (5 cm) squares, then cut the squares diagonally to make triangles.
Bake on a lightly greased cookie sheet at 400° F (205° C) for 10–15 minutes.
Serve with the Winter Chicken Salad, or as a warm snack with butter or margarine, cheese, or jam or jelly. Store in a tightly closed container.
4–7 cups confectioners’ sugar
1 baked potato, still warm, but peeled and mashed
1 cup peanut butter
Stir one half cup of the sugar into the mashed potato until the mixture turns into a liquid; add more sugar, a cup at a time, until the batter turns into a dough that is not sticky.
On a clean, dry surface that has been sprinkled with more confectioners’ sugar, roll the dough out to a 1/4″ (6 mm) thickness.
Spread the peanut butter over the dough, roll up the dough, and refrigerate it for an hour or two.
Slice into disks with a table knife. Enjoy!