OLD-FASHIONED CHICKEN SALAD

[April B.]

From: "Dorothy Ratliff"
To: [e-mail]

OLD-FASHIONED CHICKEN SALAD
Serves: 8

2 (2 1/2 to 3-pound) broiler-fryers
1 quart - water
1 medium - onion, sliced
3 celery tops
2 teaspoons - salt
1/2 teaspoon - pepper
2 cups - celery, sliced or chopped
Old-Fashioned Cooked Dressing, recipe below

Place chickens in kettle. Add water, onion, celery tops, salt and
pepper and bring to a boil. Cover, reduce heat and simmer 1 hour,
or until tender.
Remove fro heat and strain broth. Refrigerate chicken and broth at
once.
When chicken is cool, remove meat from skin and bones and cut into
large chunks. Mix with celery and Old Fashioned Cooked Dressing.
Serve on greens and garnish with tomato wedges, olives, carrot curls
and radishes, if desired.


OLD-FASHIONED COOKED DRESSING
Makes: 1 1/4 cups

2 tablespoons - flour
1 teaspoon - sugar
1 teaspoon - dry mustard
1/2 teaspoon - salt
1/8 teaspoon - pepper
1 egg
2 tablespoons - butter or margarine
3/4 cup - milk
2 tablespoons - vinegar
1 tablespoon - lemon juice

Mix flour, sugar, mustard, salt and pepper in top of double boiler.
Add egg, butter, milk, vinegar and lemon juice. Beat with rotary
beater or wire whisk until well blended. Cook and stir over boiling
water until slightly thickened, about 8 minutes. Chill. ;D