Lazarus Hawaiian Chicken Salad
Source: Columbus Dispatch - Wednesday, September 6, 2000
2 cups cubed cooked chicken breasts
1 cup pineapple chunks
1 cup dates, chopped
1 cup celery, finely diced
1/2 cup slivered almonds, toasted
1 cup Lazarus Chicken Salad Dressing
Boiled Dressing, recipe follows
Mayonnaise, recipe follows
Lightly toss the chicken, pineapple, dates, celery and almonds until thoroughly mixed. Chill well.
To make the Chicken Salad Dressing, combine 1 part Boiled Dressing to 3 parts Mayonnaise. Add dressing to salad just before serving.
Serve on crisp lettuce leaves. Makes 6 servings.
1/2 cup flour
1 teaspoon paprika
1/2 cup granulated sugar
2 teaspoons dry mustard
1 tablespoon salt
2 cups milk
1 cup vinegar, heated
1/4 cup egg yolks
Thoroughly mix flour, paprika, sugar, mustard and salt. Pour milk into a double boiler. Add dry mixture and cook until flour is thoroughly cooked.
Add heated vinegar and continue to cook for 10 minutes. Beat egg yolks and add a little of the hot mixture to the yolks (to avoid curdling), return the yolks to the hot mixture and cook for 10 minutes longer. Chill. Makes 1 quart.
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1 tablespoon granulated sugar
Pinch of white pepper
4 teaspoons cider vinegar
1 tablespoon tarragon vinegar
4 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 drop hot pepper sauce
1/3 cup egg yolks, see note
3 1/3 cups vegetable oil
Combine salt, mustard, paprika, sugar and white pepper.
In another bowl, combine vinegars, lemon juice, Worcestershire sauce and hot pepper sauce. Mix the dry and liquid mixtures.
Beat egg yolks until light and creamy. Add vinegar mixture and oil alternately to beaten egg yolks very slowly at first until an emulsion is started.
Beat to a thick, creamy consistency.
Makes 1 quart.
Editor's note: Raw eggs should not be served to children, to the elderly and infirm and to people who have depressed immune systems. Use pasteurized egg yolks, either dried or liquid, as a substitute to ensure food safety.