Chicken Salad (for croissants)

BEST Chicken Salad (for croissants)

12 skinless chicken breasts
1 diced onion
1 Tbsp salt
1 Tbsp. pepper
1 celery stock
2 Tbsp. chicken bouillon

Sauce:

3 c. Kraft mayonnaise
1 1/4 c. juice from chicken stock
1 tsp. Lawry's seasoning salt
1 tsp. pepper
3 bunches diced green onions
2 stocks diced celery
4 c. carameled sliced almonds*

Boil chicken in water and other ingredients until cooked; drain and save liquid for sauce. Cool chicken and shred and remove any fat. Add sauce ingredients to chicken and stir well. Serve on a bed of lettuce or will make 72 mini croissants.

*Carameled Slivered Almonds:

3/4 c. butter
2 c. sugar
4 c. slivered almonds

In a pan, melt butter and sugar over medium heat. Stir about 10 minutes and then add almond slivers. Mix and stir for 3 to 5 minutes. Do not let burn. When caramelizes and begins to turn color, you're done. Put on plate and cool in freezer. Break apart into small pieces and add to salad.

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Bran Muffins


1 c shortening
2 1/2 c sugar
4 eggs
5 c. flour
5 tsp. baking soda
1 1/2 tsp. salt
6 c. All Bran Buds
2 c. boiling water
1 quart buttermilk
1/2 lb. raisins

Cream shortening and sugar. Add eggs and liquids. Then add dry ingredients, then raisins. Bake at 350 for 15-20 minutes. (the batter will keep in the refridgerator for up to 8 weeks)