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Julienne Chicken And Fruit Salad

8/6/2024

During the post-World War II period, home cooks sought out timeless recipes such as the Julienne Chicken And Fruit Salad found in the 1946 Watkins Salad Cook Book. This sophisticated and refreshing dish features tender chicken strips cut julienne style, paired with a vibrant assortment of fresh fruits on top of crisp salad greens, providing a harmonious blend of flavors and textures.

This recipe exemplifies the resourcefulness and inventiveness of cooks in a time of rationing and food scarcities. It highlights a more straightforward approach to cooking, emphasizing the use of fresh, wholesome ingredients and inventive flavor pairings.
By preparing this vintage dish, you have the opportunity to transport yourself back in time and savor a piece of culinary history. The Julienne Chicken And Fruit Salad is not just a mere dish; it serves as a portal to the past, underscoring the resilience and inventiveness of home cooks throughout history.

JULIENNE CHICKEN AND FRUIT SALAD

2 cups cooked chicken
1 cup orange sections
1 cup grapefruit sections
1 cup peeled white grapes, remove seeds ( I used green seedless)
French dressing
Watkins Organic Paprika

Cut chicken into long thin strips, add a little French dressing and chill two hours. Blend with remaining ingredients, and add additional French dressing. Serve on crisp salad greens.

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Chili con carne

8/5/2024

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Looking for a hearty and delicious meal to warm you up this season? Look no further than chili con carne! This classic dish is packed with flavor and spices that will leave your taste buds dancing.

CHILI CON CARNE

2 pounds beef
4 tablespoons butter
4 medium onions, sliced
2 cups canned or strained stewed tomatoes
2 cups canned red kidney beans
4 celery stalks, chopped
1 packet Watkins Organic Chili Seasoning
or
1 teaspoons Watkins Fine Himalayan Pink Salt
t teaspoon Watkin Organic Crushed Red Pepper (flakes)
1 teaspoon Watkins Organic Chili Powder

Cut into small cubes. Melt butter in pan. Saute meat and onions in butter until nicely browned . Put in stock pot or crock pot. Add tomatoes, beans, celery, salt, and pepper. Simmer 1 ½ hours. Add chili powder and simmer 30 minutes more. Serve hot. Serves 6 to 8.

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Julienne Chicken And Fruit Salad

Chili con carne

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Julienne Chicken And Fruit Salad

Chili con carne

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