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Sweet and tangy pairings

Sweet and tangy begin and end this coupling for a meal. The Macadamia Popcorn is good as a meal in itself or it can whet the palette for something else. The Chicken Salad Crescent Bake is easy and quick to make and could be paired with potatoes or other vegetables. A tangy side dish, the Greek Tomato Olive Salad, changes flavor the more it sits in the refrigerator - if it lasts that long!


Macadamia Popcorn

Iola Egle from Bella Vista, Ark., submitted this wonderfully sweet and salty treat in the appetizer category for the third volume of the Down Country Roads Home Cookin' cook book.

1 (12 oz.) package white chocolate morsels or almond bark
1 bag buttered microwave popcorn, popped
1 (4 oz.) jar macadamia nuts, crushed (optional)

Mix nuts and popcorn. Pour melted white bark over them. Spread out on waxed paper on jelly roll pan to dry. Break apart.


Chicken Salad Crescent Bake

Submitted in the main dish category, by Deb Smith, Fowler, Colo. She notes this recipe is also very good with your favorite sloppy joe recipe or with ham salad and covered with slices of American cheese.

1 can refrigerated crescent rolls
1 (4 oz.) package cream cheese
1/4 cup mayonnaise
1/4 cup celery, chopped
1 cup chicken breast, ground and cooked
Salt and pepper to taste

Unroll the crescent rolls and place on the bottom of an ungreased cookie sheet to form an 11x7 inch sheet. Press the perforations together to seal. In a medium-sized bowl, make a chicken salad by combining the cream cheese, mayonnaise, celery, chicken, salt and pepper. Spread the chicken salad lengthwise down the middle third of the crescent roll dough. With a pair of scissors, cut the remaining dough into one inch wide strips, being careful not to cut into the chicken salad. Fold the strips criss-cross style over the chicken salad. Bake in a 400F oven until golden brown, between 15 -20 minutes. Brush with melted margarine, cut into slices and serve hot.


Greek Tomato Olive Salad

A side dish finalist in the third volume of Home Cookin', this recipe was submitted by Norma Weber of Grainfield, Kan.

1 (6oz.) package cherry or grape tomatoes
1 (6-7oz.) jar green olives
1 can black olives
1 small red onion
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon oregano
Salt and pepper to taste

Cut tomatoes and olives in half. Finely chop onion. Place all in a large bowl. In a small bowl or glass jar, mix together olive oil, vinegar, sugar and oregano. Pour over tomato-olive mixture. Salt and pepper to taste. Gently stir to coat. Chill to combine flavors.

Date: 3/18/2013



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