Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Maw-Maw’s Chicken Salad

Ingredients

1 3-5 lb            Chicken (or 5 cups cubed chicken breast)

2                      Carrots, peeled and quartered

1                       Onion, peeled and quartered

3 stalks            Celery

2 /3 cup           Sweet pickle relish, drained

1 1 /4 cups       Miracle Whip

1 /2 tsp.           White pepper

1 tsp.               Salt

3                      Eggs, boiled and chopped

1 /2 tsp.           Garlic powder

1 /2 tsp.           Onion powder

1 cup               Celery, chopped fine

Instructions

Fill a stockpot one-half full with cold water and add carrots, onion and celery. Bring to a boil and add chicken. Return to a slow boil and cook until chicken is cooked through. Remove chicken, let cool and chop or shred. Combine with remaining ingredients.  Yeild: 1 1 /2 quarts

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more