Yummy Lunch!

Here's the lunch that I made this week for Libby......

Chicken Salad Croissants
4 cups cooked and cubed chicken breasts
1 cup chopped celery
2 tsp grated onion
1 (20 oz) can pineapple tidbits, drained
1/2 cup seedless red grapes cut in half
2/3 cup mayo
1 tsp salt
1/8 tsp pepper
20 small croissants

Combine chicken, celery, onion, pineapple and grapes in a large bowl. In a separate bowl, mix together mayo, salt & pepper. Fold dressing into chicken mixture, combine well. Makes 8 cups of filling. Fill 20 small croissants! Yummy~

Raspberry-Lemonade Slush
6 cups hot water
4 cups sugar
1 (12 oz) can frozen lemonade concentrate
1 (16 oz) can crushed pineapple with juice
2 (10 oz) packages frozen raspberries
2 liters of ginger ale or lemon lime soda

In a 5 quart ice cream bucket combine hot water & sugar, stir until the sugar is dissolved. Add lemonade, pineapple and raspberries and stir until mixed. Freeze overnight. Serve with desired amount of soda. Makes 10-12 servings.

Luscious Lemon Bundt Cake
1 yellow cake mix
1 small (3 oz) package vanilla instant pudding
4 eggs
1 cup sour cream
2 tsp vanilla
3/4 cup vegetable oil
1 recipe Lemon Sour Cream Sauce (see below)
Fresh strawberries or raspberries (optional)

In a large bowl, combine all ingredient except sauce and mix well. Pour in to a greased Bundt pan. Bake at 325 degrees for about 40 to 45 minutes. Serve with Lemon Sour Cream & fresh berries. Makes about 10 servings.

Lemon Sour Cream Sauce
1 cup sour cream
1 tsp grated lemon peel
1 tsp lemon juice
1/2 cup powdered sugar

Combine all ingredients in a small bowl. Dollop on individual pieces of cake.

I got my recipes from one of my favorite cookbooks Essential Mormon, Celebrations!
I love it!