Chunky Chicken Salad

This recipe comes to us from The Black Cat. Oh how I miss the place. Thanks to Carolynn for asking for this recipe!

Note that I have scaled this from the original recipe.

1 pound boneless chicken, white and dark meat
3/4 cup chopped celery
1/2 tablespoon finely chopped onion
1 hard-boiled egg, chopped
3/4 cup mayonnaise
3/8 teaspoon salt
1/8 teaspoon black pepper

Bake chicken - do not overcook! Cut to 1/2-inch chunks. IMPORTANT: Chill chicken before continuing. Toss ingredients together. Use rubber spatula to prevent chicken from breaking down.

Mexican Shrimp Cocktail

I would like to thank Joan Dragon for this delicious recipe. Carolyn requested this, so here it is ...

2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, small dice
1/3 cup sweet onions, small dice
1/2 cup chopped cilantro
1/2 cup chopped parsley
8 ounces clam juice
1/3 cup ketchup
1 tablespoon minced jalapeno pepper

Mix all together and let stand in refrigerator for at least one hour. Serve in stemmed wine glass.

Yield:  6 servings

Fresh Strawberry Sorbet

Summertime is here and it's time to get cranking with homemade frozen desserts. This is so easy to make and is always a crowd pleaser. I have only made this recipe with strawberries; I guess I should try it with raspberries as that would be delicious as well.

2 cups water
2 cups sugar
4 pints strawberries, tops removed and cut into pieces
1/4 cup fresh lime juice
1/2 cup corn syrup

In a saucepan combine water and sugar; bring to a simmer for 5 minutes. Remove from heat and cool.

In a food processor combine strawberries and lime juice. Process until a smooth puree is formed. Strain through cheesecloth or a fine sieve to remove seeds.

Combine simple syrup with strawberry puree and chill for at least one hour in the refrigerator. Add corn syrup and stir in well. Use ice cream maker according to manufacturer's instructions.