[cook]

[Duddahs]

That recipe sounds so good Miss Charlotte!

I am not a big baker as I have stated in the past. I have made a few apple pies though and I normally make the filling with equal parts of white sugar and brown sugar, nutmeg, cinnamon, butter, water and pealed granny smith apples with a couple tablespoon full of flour to make a rue with the butter. It does not take very long to make the filling this way and you do not cook the apples all the way through when sauteed process is occurring so they still have some minor firmness when you bite into them.

I do think I will try that trick with the Pillsbury though, as it sound pretty good!

I do wish to point out that the previous English Meat Pie recipe can also be done in Non Stick Muffin tins and then once formed, frozen for future use.

I am was asked over the weekend to make a dozen or so for my mom so they can just pop them in the oven and cook them when ever without having to do really much else. So I am going to make about 3 dozen later this week in the Muffin pan and freeze a fair amount for myself too!

FYI, last night was young fresh Duckling with my French Rice and Brussels Sprouts. I had a small bag of Cherries and Grapes and some lemons left over after last weekends family Labor Day party so I cooked them all down and added a bit of Maple Syrup & Honey to make a sauce which I then added the pan drippings when the Duck was done cooking and resting prior to cutting. Boy did that come out great! The sauce as fantastic and it worked great on the French Rice too!

[misscharlotte]

I"m only here in spurts today... I can't wait to read your last few recipies. I'll do that later on today.

I did read this post you just made. Like usual, you have my mouth watering just thinking of it. *smacks lips*

So you are making duck huh? It must be bird night. LOL. I'm slowly thawing out a whole chicken to bake in the oven tonight.

Oh and the Pillsbury pie dough is what I normally use when I am making pies. Just thaw in the fridge then unwrap into the pie dish right off... THis time it's cinnamon rolls.

Hey.... be back in a bit!

[Duddahs]

Duddahs made the Ducking on Sunday and boy was it good!d

Tonight is going to be Knockwurst, Duddahs has never had them but his prettier half is Hungarian and loves them. So, Duddahs bought some at his Butcher today and will grill them with Zucchini sliced in half and marinated in Italian dressing and put those on the grill too. Nice bakery grinder rolls for the wursts.. Hope they are as good as she says they are.

[misscharlotte]

Oh I used to eat those a lot when I lived in Germany. Honestly, I prefer the white Brauts to the regular.. but the Knockwursts are also good. The best way to eat them is to either leave them whole, or slice them into slanted rings. Fry them in a pan until done. Then serve them with sauer kraut and german potato salad. OH... look what you have done. My mouth is watering again. Here I am with a full tummy too. LOL!

ANd the best ones are purchased from a butcher who has the proper recipe. One that comes all the way over here from Europe. American butchers just don't have it down right. IT took me a long time to find one who makes them correctly. And he's a german. LOL. He uses his momma's recipe. Good luck and I hope you like it.

[Duddahs]

OK, yah got me there. It turns out they were Brautwurst not Knockwurst.

I did split them and put them on the grill and I served them on the rolls with some Marinara Sauce over them and some sauteed onions. They were GREAT!

Now the Smoked Salmon Mousse that I threw together for an appetizer was so good that now I am commanded to make it again this weekend.

Pork Tenderloin for Tuesdays dinner. I love making that with a glaze of Marmalade which is what I am going to do with this one on the Rotisserie.

Yep, and I have said, my Butcher and his whole family are first gen off the boat Croations. They sure know there meats...

[misscharlotte]

:)OK... I'm beginning to backread all of these mouthwatering recipes... and that is what they are doing to me now. Mmm... Maybe if I have some of these items in my kitchen pantry, then I might get to try them out soon.

.......

I just read your Tuna wrap and tuna salad recipes. Mmm... Good.

Here is how I make my tuna sandwich or tuna salad recipes:

Open up a can or two of tuna in water... of course drain off the water.

I cut up some: Onions, dill pickles, and boiled eggs. I mix that with enough mayo (or miracle whip) just enough to make it not dry. Sometimes, I might add some of the pickle juice from the jar. I add about a teaspoon of yellow mustard.

Then you can put it on your favorite kind of bread. Cover and stick left overs in the fridge if there is any.

......

My Tuna Salad recipe is much like the above. Only you would not put it on bread.. DUH! I boil some elbow noodles and drain that. Then add in the tuna, onions, pickles mayo (or miracle whip) mustard. I mix then last I cut up the boiled eggs. Mix again. I like this better after it's been chilled in the fridge for a while before serving.

I"ll be back in a bit.. I LOVE chicken.. Funny, I had chicken salad on crackers yesterday for lunch. LOL.

[misscharlotte]

A little while ago I was making a food list to run to the store and get in a jiffy. I thought I was going to be able to use your Maranara recipe, until I noticed that I could not get it done tonight. There are a lot of meals you could use that recipe with. So.... maybe another day. Thanks for sharing it with us. I'll tell you what I use it with when I do.

OH and it seems like you really like your chicken spicy. Mmmm. It gets me right there.. (points to my back jaw) Mmm. Sounds good.

[fangsfan1]

Wow lots of great tuna recipes, I love tuna.

[Duddahs]

PORK TENDERLOIN with ORANGE MARMALADE GLAZE


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1 Teaspoon Ground Ginger
1 Teaspoon Ground Black Pepper
1 Teaspoon Salt
1 Tablespoon Onion Powder
1 Orange Juice (frozen concentrate can) Thawed
1 Cup Orange Marmalade
3 Tablespoons Honey
1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce
1 Teaspoon Garlic minced fine
1 Pork Tenderloin
1 Tablespoon Cornstarch
2 Teaspoons Water

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In a bowl mix all of the ingredients together (use a whisk) except for the Pork Tenderloin.

Wash Pork Tenderloin under cold water and pat dry with a paper towel. Place the tenderloin in a large Zip Lock bag (I use the ones with the Zipper Pull tab to insure that it is closed as I often find the old style zip lock bags leak).

Place about 1 cup of the Orange mix to the side in another small cup or bowl and place covered in the refrigerator for later use.

No pour the remaining Orange Mixture into the bag containing the Pork Tenderloin, close the zipper 90% of the way and push out all of the excess air and then close 100%. Massage the tenderloin and marinade until the entire Tenderloin has been well coated with the Orange Mixture.

Place the bagged Tenderloin in the refrigerator for up to 1 day but no less than 4 hours.

Turn the bag over and massage again every at least 3 times during the marinade process.

When ready to cook, pre-heat your oven to 350 degrees. With a baking pan lined with aluminum foil to help alleviate later clean up, place rack into pan that is long enough to place the entire Pork Tenderloin on top of it. Do not allow Tenderloin to sit directly on the bottom of the pan or on the foil lining as this will case burning of the bottom glaze and sticking to the pan or foil.

Place Tenderloin on the rack and then place in center of oven. Set timer for 20 minutes. Bake at 350 degrees for @20 minutes or until the internal temp of the pork has reached 140 degrees. Try not to overcook past 145 degrees but do not cook for under 140.

When the desired temperature has been reached removed the now fully cooked tenderloin from the pan and place foil over the top of the entire pan and allow to rest for about 10 minutes. Cutting or slicing prior to the full resting period will most likely cause the juices to run out during cutting and the meat to become dry.

Now take the reserved Orange Mixture and microwave on high for 1 minute.

Use this as a drizzle sauce on the pork or as a dipping sauce for the following Baked Mashed Potato Balls.

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BAKED MASHED POTATO BALLS

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This is a great chance to use up left over Mashed Potato's or just make mashed potato's fresh for these Baked Mashed Potato Balls.

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3 Cups Mashed Potato's
2 Tablespoon Butter
1/2 Cup Milk
1/8 Teaspoon Salt
1/8 Teaspoon Ground Pepper
1/8 Cup Parsley
1 Egg Beaten
1 Egg Beaten (set aside for later)
1 Cup Seasoned Italian Style Bread Crumbs
1 Cup Grated Parmesan Cheese.

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Take the mashed potato's, add the butter, salt, pepper, parsley and continue to mash until the butter is melted and incorporated into the potato. Pour Milk and continue to blend. Once blended, incorporate the first beaten egg to the potato mash.

Lay out a piece of wax paper of at least 1 foot long.

Now using your hands, roll the mashed potato's into 2-3" size balls, in the same technique as you would to make meat balls.

Place the now rolled potato balls on the wax paper.

In a bowl mix the Seasoned Italian Bread Crumbs and the Parmesan Cheese and combine using your hands until well blended. There should be no lumps allowed to be left with the cheese.

Take a potato ball, one at a time, roll it in the second beaten egg and then roll in the Breadcrumb/Cheese mix. Place on a Non Stick cookie sheet and continue this process until all of the potato has been rolled into balls and coated.

Place the sheet of Potato Balls on the top rack of your oven at the same time as your Pork Tenderloin and allow to bake for the same 20-25 minutes.

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This is a great complete meal with a nice Romaine Lettuce, Avocado, Tomato and Olive side salad with a simple Extra Virgin Olive Oil and Wine Vinegar dressing (no additional seasoning needed unless you wish to use bottled Italian dressing.)

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Sooey, sooey, sooey! Here pig, here pig!

[misscharlotte]

Thank you Duddahs for posting PROVEN an loved yummy recipes. I"m only in here for a second. To post something realy quick. I"ll read your most recent one in a bit. sorry.


I told the family that I'm going to make them Funnel cakes this weekend for breakfast. When I was online the other day I found three that sounded pretty fun and good to eat. This morning I chose Rachael Ray's. I figured she has her own tv show so she must know what she's doing. I"M LAUGHING MY HEAD OFF! ;D

Well, she said to heat the oil to medium (I always use canola oil unless otherwise told.) 20 minutes later it was still not hot... but bubbles were beginning to form so I got tired of waiting and in went the batter.... Oh yeah... I KNOW it's supposed to have a pancake batter texture. This ended up very thick... Normally I like the Youtube demo when I get online for something like this.. and one of my three was one. Anyway, It took forever for it to do anything. Ten minutes later I took out a disc that looked like a rubber pancake with curled up edges. Yeah.. it was all curling under like a mushroom. I"m laughing my head off when I gave up and started over. No swirls... solid. After it drained on a paper bag, I decided to pinch off a piece. It snapped back in place like a school girl snapping her gum. What's up with that?

SO, I turned up the heat. The second one is not really any better. At least this one you can see it is supposed to have swirls. But you only see that on the top side, not the mushroom underside. LOL. We are supposed to leave it on side one to cook two minutes. then flip it over for another minute to a golden brown on both sides. Good grief. Nothing is browning much less burning.

Back to the frying pan. Maybe using skim milk messed this up? I would think it would thin it out if anything.

I"m going to attempt this a few more times..... Then I'll come back to read the recipe that was posted before this. I just had to come in here to share my laughter. I love cracking myself up. ;D

[Duddahs]

Miss Charlotte,

Your kitchen experiments sound as if they are a real hoot! I find that sometimes from culinary disaster comes ultimate gastronomical success! Do not give up, you will get what you are looking for in the long run.

OK, now I have to admit that when my RA is flaring up as it has been for the past week or so, I go into the kitchen and start going nuts cooking, experimenting, figuring things out. Not everything is successful but I have to say that more times than not, my friends and family are in for some fun eats. Then there are the times when we all decide that it just is not worth the effort to put another fork full of what I made in to our mouths and we order Pizza delivery...

Fridays are normally my Pizza day and I often get their Antipasto and their Buffalo Wings to go along with the simple Cheese Pizza, which is my very favorite thin crust pizza.

Yesterday, I chose to go to my butcher and get some Boneless/Skinless chicken breast. He carries only chicken from local farms and they are the thickest and juiciest chickens you would ever wish to cook and or eat..

The following post is going to be for my version of Oven Baked Buffalo Chicken Fingers along with Oven Baked Sweet Potato Fries.

I can hardly wait to make them again soon. I really enjoyed them with a nice cold Potato Vodka Martini with extra green olives... Yep, just the one Martini but we sure did polish off all of the Buffalo Fingers and Fries...

[Duddahs]

BUFFALO CHICKEN FINGERS

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4 Boneless/Skinless Chicken Breast halves/butterfly's
1 1/2 Cups Flour
1 Package of Crackers (use either water crackers or toll house crackers)
1 Cup Seasoned Italian Bread Crumbs
1 Tablespoon Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt
3 Eggs Beaten
1/8 Cup Cold Water
1 1/2 Cups FRANKS Buffalo Wing Sauce (or make your own using 1/2 stick butter melted with 1 1/4 cups of hot sauce)
Pam Original Non Stick Spray


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Take your Chicken Breast and place them in the Freezer for @ 5 minutes while you are preparing the coatings into their respective Zip Lock bags and beating the 3 Eggs. This will facilitate in slicing the chicken easier. You can even use frozen chicken breast and cut them up into the finger sized pieces just before they are completely thawed and then put them in a zip lock bag and place in a bowl of water in the refrigerator to continue thawing.

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In a Zip Lock Bag, combine the Flour, Paprika,Garlic Powder, Onion Powder, Salt and Pepper. Close the bag and shake until all the dry ingredients are combined. Set the bag to the side.

Take the package of Crackers of your choice and put them into your blender or food processor and blend them until they are relatively fine. If there are some slightly larger bits of the crackers that is fine and actually I did this and enjoyed them immensely that way.

In another Zip Lock Bag, place the now crumbed crackers and the seasoned Italian bread crumbs. Seal the bag and shake well until the two types of crumbs are fully integrated.

In a bowl, beat the 3 eggs well and then add the water and continue beating with a wire whisk to make the egg mixture as fluffy as possible.

Pre-Heat oven to 400 Degrees (F) and place rack in the center of the oven

Using a non stick flat cookie sheet type pan, spray lightly with Pam Original Non Stick Spray and set to the side.

Now that you have your coatings ready, take the chicken breast out of their bag and cut into fingers of about 3" long and 1" square. This will most likely mean that you will have to butterfly each half chicken breast as well as cutting lengthwise.

Pat the cut chicken pieces dry very well with paper towels.

Take the Zip Lock bag containing the Flour and dry seasoning mix and add 6 pieces of chicken at a time and seal, shake well until each piece of chicken is well coated with flour.

Remove the chicken pieces from the flour bag, set the bag aside and now place the coated chicken into the egg. Turn until they are completely coated. Carefully remove the chicken from the egg wash and place into the bread crumb bag and close. Once again shake until all of the pieces of chicken are coated with crumbs.

Remove the chicken now from the crumb bag and place each piece of chicken on the Non Stick sprayed sheet.

Repeat this process until all of the Chicken pieces have been coated.

Be sure to not to allow the chicken pieces to touch each other. This will help in the cooking process.

Place your fully coated chicken fingers and tray onto the center rack of the oven.

Bake at the 400 Degrees for 8 minutes and then turn them over and cook for another 5 minutes on the other side.

After the 5 minutes has elapsed, take your Buffalo Wing Sauce, either home made or as I did, FRANKS Buffalo Wing Sauce. Dip each of the pieces of nearly cooked chicken into the sauce and replace them on the tray. Place the tray back into the oven and cook for an additional 3-5 minutes.

You can serve these fully Baked Buffalo Chicken Fingers as soon as they come out of the oven.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


BAKED SWEET POTATO FRIES


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2 Large Sweet Potato's pealed and cut into fries or disc's. (I make fries).
1/4 Cup Extra Virgin Olive Oil.
1 Tablespoon Cajun Seasoning (or make your own using coriander,cumin,garlic powder,onion powder,paprika,salt,pepper,thyme)

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Peal the Sweet Potato's and wipe them off with a paper towel. Do not wash them after pealing as the Olive Oil/Seasoning will not adhere well.

Cut off the pointed ends of the Sweet Potato and slice into either Steak Fries size or 1/2" disc pieces.

In a large bowl, combine the Olive Oil and the Cajun Season, be sure to whisk thoroughly until it is completely combined.

Pre-Heat oven to 400 Degree's (F). (If you are making the Buffalo Chicken Fingers from the recipe above, you can use the same oven and put the Sweet Potato Fries on the top rack.

Place the Sweet Potato pieces into the bowl with the seasoned oil and using your hands, toss and mix until they are completely coated.

Using a Non-Stick flat cookie sheet and again using PAM Original Non-Stick spray, lightly spray the surface of the sheet.

Place the coated Sweet Potato's on the sheet taking care to allow a little room between each fry so they will cook evenly and not steam but caramelize and bake.

Place the now loaded sheet onto the top rack of the pre-heated oven and bake for 12 minutes. Then turn each fry over and continue to bake for another 12 minutes.

Once the Sweet Potato Fries have cooked for the full 24 minutes, take out of the oven and allow to cool for @10 minutes prior to serving.

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AH! HOT, HOT, HOT!

[misscharlotte]

You know, my hubby likes orange marmalade. I wonder what he'd think of your Pork tenderloin?
Those mashed potato balls sound good. I've never heard of anything like them.

HEY.... here is how I fix MY mashed potatoes.


OK... peel and cut up the amount of potatoes that you need for you or your family. I normally buy the big bag of big brown potatoes. If it's just two people I'll cut about two.

Once they are cut up, put in a medium pot. Add water just enough to cover the potatoes. Bring to a boil. I really boil them good. Until they are soft, not firm nor soggy.

When done, use a strainer (colander). Put them in a bowl while they are still hot. I add butter and milk then stir good with a large spoon just until mixed. Using a potato masher kills my shoulder so I use a hand mixer to whip it up good. If it's too thick, add a bit more milk until it's the right consistancy. Believe it or not, it is the one thing I can get right. No lumps either. LOL! I like to serve it like this or maybe with a brown gravy. My favorite is with a mushroom gravy.

I also like to add some sour cream and chopped chives and mix it all in. OR.... I used to take some shredded cheddar cheese and dig a hole in the middle of the bowl of finished potatoes. I would put the cheese in there then cover it up. The heat would melt it. Then when people go to serve themself, they can work their way to it.

Now on to read your next recipe.


I can't believe it. I think you have me beat. I used to call myself the Queen of Ziplock since everything I use is in ziploc's. They are just perfect for so many reasons. LOL.

OH and your fries... to me they sound more like a sweet dessert to have after the meal. I've never heard of sweet potatoes fixed this way before. Mmm... and the quick chicken both sound good.

[misscharlotte]

OH my.... my experiments I do find laughable... They are not something that I worry too much about. I know most of the time I don't have to experiment to have weird experiences in the kitchen. Today for instance. I opened up a can of Pillsbury cinnamon rolls. This one has Hershey's icing to top it off after they are pulled out of the oven. Well, I brought the whole cake pan into the living room. I already iced them. Things smelled so good. All was cooked perfectly. Well, the second one my hubby picked out of the pan I had to stop him. Turns out I finally found out what happened to the missing lid to the icing when it was inside the can. I noticed that the entire bottom of the roll he picked up was entirely silver. THERE'S THE LID!

I guess there is no help for me in there. One must have a sense of humor.... or at least is able to laugh at one's self when they goof in such a way too often.

[Duddahs]

LONDON BROIL EASY PEASY

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1 2-3 Pound London Broil or Flank Steak
1/4 Cup Balsamic Vinegar
1/4 Cup Extra Virgin Olive Oil
1 Branch of Fresh Rosemary or 1 Tablespoon Dried Rosemary
3 Cloves Garlic skinned and crushed. (use the side of a large knife and pound against cutting board)
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Onion Juice or 1 Teaspoon Onion Powder
1 Tablespoon Worcestershire Sauce.
1/3 Cup Fresh Basil or 1 Tablespoons Dried Basil
1 Tablespoon Oregano
1 Large Zip Lock Bag.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Open up your Zip Lock Bag and place your patted dry London Broil into the bag. Take all of your ingredients and put into the Zip Lock Bag and press out all of the extra air from the bag and then seal tightly.

Massage all of the ingredients onto the London Broil within the sealed Zip Lock Bag.

Now that the entire London Broil is well coated with the wet and dry ingredients, place in the refrigerator for at least 6 hours. I personally do this the night before I am going to make the London Broil so it is a good idea to marinade for up to 24 hours. It will pay benefits with the outcome of the final product.

Once the marinade is complete, remove from the refrigerator and place on a dish and allow the meat to come to room temp (about 1/2 hour).

You may either Grill this London Broil as I prefer or you can broil it in your oven under the broiler in on a rack to keep the meat from sitting in its cooking juices. (if you place it in the bottom of the pan it will not caramelize or brown correctly.)

Cook on your grill or Broiler for 8-10 minutes on each side (depending if you like medium rare or medium cooked meat) over medium low heat on the grill or broil in your oven.

After cooking both sides, remove place on a large cutting board and allow to rest for @10 minutes before attempting to slice.

When slicking, slice on a slight slant against the grain of the meat (on the bias). This will help the meat to retain as much of its natural juices possible.

Serve with a quickie Microwave Baked Potato by piercing washing and then patting the potato dry. Then pierce it a dozen times with a fork. Place potato on a piece of paper towel in center of microwave and then cook on HIGH for 10 minutes. If the potato is very large it may need up to 12 minutes to cook thoroughly.

Once the baked potato is cooked, slit down the center top, squeezed both ends of the potato to butterfly it open and use salt, pepper to season. You can add a little butter or Olivio if needed but I enjoy mine with just the salt and pepper.

On the side, slice a large ripe tomato and drizzle a little Extra Virgin Olive Oil over and grind salt and pepper over the tomato. If you have fresh basil, add a few torn basil leaves to the tomato to add that little extra pop of flavor.

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A Quickie when time is short but taste is paramount!

YEEHAW

[misscharlotte]

OK.... I know this is going to sound stupid... but I'm guessing London broil must be some sort of beef steak? I've never heard of it before.

[fangsfan1]

This is what my sister makes for my birthday every year. I can't remember if I've already posted this but I figured reposting a great recipe is never a bad thing.


Double-Good Macaroni and Cheese

Bake at 350 degrees Fahrenheit for 45 minutes.
Makes 8 servings.

Ingredients
8 ounces uncooked elbow macaroni
1 container (1 pound) cream-style cottage cheese
¾ cup dairy sour cream
1 egg slightly beaten
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons grated onion
1 package (8 ounces) sharp Cheddar Cheese, shredded

Cook macaroni following label directions. Drain.

Combine cottage cheese, sour cream, egg, salt, pepper, onion and cheddar cheese in a large bowl; mix lightly until blended; fold in macaroni.

Spoon into greased 9x9x2 baking dish.

Bake in moderate oven at 350 degrees Fahrenheit for 45 minutes or until bubbly.

[Duddahs]

Oh Duddahs loves Mac and Cheese but he is allergic to dairy so has to be very careful how much he eats..

Still, it is worth getting sick later sometimes if it tastes as good as your recipe sounds. Duddahs is going to try this one out on Jenn some time this week. She LOVES Mac and Cheese.

[misscharlotte]

I've seen home made Mac and Cheese recipes before but none like this one. I've got to try it out soon. Thanks for posting this. It really looks yummy.

[Duddahs]

SALAD with a CHICKEN'S TWIST

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I was making a hearty Chicken Soup over the weekend and I decided to try a little playing around with a salad. Utilizing things that I already had in the refrigerator and things that I was using to make the soup. Here is what I came up with for a really enjoyable per-dinner salad.

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I always keep the parts and carcass to make soup stock as well as all onion ends and skins, garlic ends and skins, ends and greens of carrots and celery as well as any potato skin pealing both regular and sweet for stock base. I just keep a large zip lock bag in the freezer and add the cast offs to the lot and by the time the bag is full I have normally a few chicken carcass, giblets, necks, tails and wing ends to make a great stock.

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1 Cup of chopped left over Chicken from a previous nights Whole Roasted Chicken (or you can just cut up any boneless/skinless chicken breast).
2 Cups of fresh Brussels Sprouts
1 Cup Green Leaves from the end of a full stalk of Celery
2 Tablespoons Chopped Scallions or Chives
1/4 Cup Shredded Carrots.
1 Tablespoon Lemon Juice
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon White Vinegar
1 Pinch of Salt to taste
1 Pinch of Pepper to taste
1 Tomato diced into 1" sections
1 Hard Boiled Egg Chopped as if making Egg Salad Sandwiches.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Take the fresh Brussels Sprouts and either using a shredder or just cutting into thin strips, created a Cole Slaw type of cut of the sprouts. Do not chop the Celery Leaves much, leave the leaves in full shape but do chop the ends that attach the leaves to the stalk for easier eating. Put all of this into a large bowl and add the chopped up left over Chicken and Tomato's.

In another bowl, add the Oil, Vinegar, Lemon Juice, Salt and Pepper and using a small whisk, whisk until emulsified and semi opaque.

Pour directly over the solid ingredient and toss well until everything is coated but be sure not to completely break down the Hard Boiled Egg Yolks. Allow them to stay a little lumpy as they mix with the dressing.

Serve Promptly, do not allow to sit too long as you do not wish for the celery to become soggy or the egg to break down completely.

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YEAH for RABBIT FOOD!