Holiday Chicken Salad

Holiday Chicken Salad

Rated: Submitted By: emmaxwell Photo By: pomplemousse Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 12

"Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too."

Ingredients:

4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon paprika 1 1/2 cups dried cranberries 1 cup chopped celery

2 green onions, chopped 1/2 cup minced green bell pepper 1 cup chopped pecans 1 teaspoon seasoning salt ground black pepper to taste

Directions:

1.	In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Black Pepper Goat Curry

Black Pepper Goat Curry

Rated: Submitted By: Tarama Photo By: njmom Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes Servings: 4

"Black peppercorns, coriander, and cayenne lend a distinct flavor to this South Indian goat curry."

Ingredients:

1 teaspoon vegetable oil 1 onion, chopped 1/2 cup fresh curry leaves 2 tablespoons whole black peppercorns 2 tablespoons ground coriander 1/2 cup water   3 tablespoons vegetable oil 2 onions, thinly sliced

2 inch piece ginger, minced 5 cloves garlic, minced 2 tablespoons cayenne pepper, or amount to taste 1 tablespoon salt 1 tablespoon ground turmeric 1/2 cup tomato paste 1 pound goat stew meat, cut into 1-inch cubes 1/2 cup water

Directions:

1.	Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside.
2.	Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
3.	Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.
4.	Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.