This has been a family favorite for almost 40 years. I got the recipe at a meeting of the Organic Gardening Club of Long Island. Way back then I could eat all I wanted of it and not put on an ounce. Not today! This definitely does not fall into the Weight Watchers category!


Hot Chicken & Macaroni Salad

Brush four cups of skinless boneless chicken breast with 1890 French Dressing (or Kraft Catalina) to which you've added a handful of dried minced onion. Roast for about 20 minutes. It will be undercooked, but it is going to be cooked for at least another half hour.) Cut into bite sized pieces (or cut and mix with dressing before you bake it and cook it for less time.)

While chicken is roasting boil a one pound package of elbows or rotini for 7 minutes. (You want them undercooked). Drain and rinse with cold water. Place in a 9x13 roasting pan. Cover with plastic wrap to keep moist.

To the macaroni add one and one-half cups of sliced or slivered almonds, and 8 oz. can of drained sliced water chestnuts and a small jar of Dromedary diced pimiento. Toss with the macaroni and recover with plastic until chicken is done.

Add chicken and mix to combine.

Whisk the following ingredients together to combine:

1 1/2 cups mayonnaise (Weight Watchers is fine, Hellman's tastes better!)
1 1/2 cups chicken bouillion
1/2 teaspoon celery seed or salt
salt and pepper to taste
2 tablespoons lemon juice

Add sauce to ingredients in pan and combine thoroughly.

Bake 30 minutes at 350 degrees; then sprinkle top with 1 cup of grated parmesan cheese mixed with a large can of Durkee French Fried Onion Rings. Return to oven and bake another 15 minutes.

Delicious hot or cold. Serves 12.