Subject: Chicken Dogs
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 23 2003 - 03:17:52 EDT
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FOOD FUNNY
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Anna Welander of Uppsala, Sweden writes, "I don't know where this
blessing originated, but I would like to share it with the whole of
Recitopia."
May all your joys be pure joys and all your pain champagne.
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TODAY'S RECIPE
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Summer is officially upon us (with apologies again to my
southernhemispherian readers), and I thought we might all enjoy a week
of savory summer sandwiches. Here is the lineup:
Monday's "Extra"
Chicken Dogs
Tuesday's "Extra"
French Toast Gruyere Sandwiches
Wednesday's "Extra"
Tuna and Walnut Salad Sandwiches
Thursday's "Extra"
Antipastwiches
Friday's "Extra"
Shrimp Rolls
You can substitute canned tuna or chopped hard-cooked eggs for the
chicken in this recipe and still surprise your summertime diners with
a twist on an old standby.
Chicken Dogs
4 - 6 frankfurter rolls
6 - 8 slices cooked bacon, crumbled
1 - 1 1/2 cups (250-375 ml) chopped cooked chicken
1/2 cup (125 ml) finely chopped celery
3 - 4 Tbs (45-60 ml) mayonnaise
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) diced red peppers (capsicum) or pimientos
2 Tbs (30 ml) chopped fresh cilantro (coriander leaves) or parsley
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Split the frankfurter rolls lengthwise and, using a fork, remove some
bread from the inside. Toast under a broiler until lightly browned.
Combine the remaining ingredients in a mixing bowl and stir to
combine. Divide among the rolls and serve immediately. Serves
4 to 6.
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