Chicken Salad - Toastmaster MJFP8W Owner's Manual

Recipes
Spinach Dip
5 ounce spinach leaves
8 ounce water chestnuts, drained 1 teaspoon dried tarragon leaves
1 cup sour cream
1 cup plain yogurt
2 bunches green onions,
cut in 2 inch pieces
Using the chopping blade, chop half each of the spinach and water
chestnuts on Speed 5. Remove from bowl and set aside. Repeat for
the other half. Add remaining ingredients to bowl and process on
Speed 5 until ingredients are chopped and mixed together. Stir all
ingredients together. Cover and refrigerate for 2 hours to enhance
flavor.
Crab Dip
Yield: 4 Cups
8 ounce Crab Delights
(imitation crab meat)
1 medium cucumber peeled
11 ounce cream cheese, softened 1/8 teaspoon sugar
1/3 cup mayonnaise
Using the chopping blade, add all ingredients to bowl and process
on Speed 6 until ingredients are chopped and mixed together. Cover
and refrigerate for 2 hours to enhance flavor.

Chicken Salad

1-1/2 cups cooked chicken or
turkey; or 6-3/2 ounce cans
chunk-style chicken, drained
1 stalk celery
4 green onions
Using the chopping blade, chop the chicken through the pickle on
Speed 6 to desired consistency. Stir in remaining ingredients.
Yield: 4 Cups
¤
Yield: 4 Servings
2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper
2 cloves garlic
2 teaspoons chili sauce
2 teaspoons Worcestershire
sauce
salt and pepper
2 hard-boiled eggs
1 sweet pickle
1/3 cup salad dressing
salt and pepper
11