*From the kitchen of Brandi Terry (North Carolina)

4C. Shredded Cooked Chicken Breast
1C. Cooked & Cooled Wild Rice
1C. Diced Celery
1 1/2 C. Halved Red Grapes
3/4 C. Pecan Pieces
2 1/2 C. Mayonnaise; Hellmans tastes best
1/4 tsp. Superfine Dry Mustard
1/4 tsp Fresh Cracked Black Pepper (about 5 turns of a pepper mill)
1/4 tsp Salt (optional)

Directions
Mix all ingredients, except grapes and pecans, together, until well blended. Gently fold in red grape halves. Cover and refrigerate. Add pecan pieces just before serving, they get a bit soft if they aren't mixed in at the last minute.

Makes about 14-18 1/2 cup servings.

Squeeze:
4 lemons
1 orange
1 lime
Put into a pitcher
Add 1/2 cup of honey to dissolve in 1 cup warm water - put into pitcher

Add:
3 cups of cold water
1 tray of ice

Mix and refrigerate

*From Brenda Sperrey my sweet mother-in-law, it's her son's favorite

1 Cup Flour
1 Cup Sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
*Mix all of the above together in a bowl.

Then you'll need:
1 Egg
16 oz Fruit Cocktail
Topping:
1/2 Cup Brown Sugar
1/4 Cup crushed walnuts

Directions
Empty a 16 oz can fruit cocktail (juice included) into bowl, add 1 beaten egg to fruit cocktail. Add dry ingredients and stir till blended. Pour into an 8" greased pan. Mix 1/2 cup brown sugar and 1/4 cup crushed walnuts. Sprinkle on top of dessert.

Bake at 300 degrees for 50 min - 1 hour. Serve with whipped cream or Cool Whip.

1/4 cup balsamic vinegar
2 tablespoons finely sliced shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

Directions
Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.

Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Leave skin on potatoes and cut them in 1/4 to 1/2 inches slices.

Place on hot grill and baste with any Italian dressing.

Keep basting and turning potato slices until browned on both sides, soft and crispy.

They will take about 45 minutes. They're wonderful with chicken.