Day #17 – June 23, 2010
“Successful canning calls for fresh, young, tender vegetables.”
The Joy of Cooking, 1943
Before this experiment, my travel food consisted of…
- Chick Fil-A Nuggets
- Milo’s Hamburgers
- Starbucks Chai Lattes
- Triscuits and Velveeta
- Pringles
But more than one Fifty’s Wife has reminisced with me about the days before fast food and pre-packaged food. They describe road trips and bus lines with their lunch in a bag. So, since we were coming to Tuscaloosa, I prepared for our trip. Lindsey and I got together for cucumber pickin’ and pickle makin’.
I was so proud.
I was proud…
Until I got to my brother’s house and saw what my Mom had packed for her travel food. Mother is the Queen of Travel Food. I can hardly remember a road trip in our big brown van without Mom feeding Dad homemade chicken salad on Saltines. Even now, when Mom walks through the door, Clay’s first words are,
“Hey Kristi!”
His next words are, “Where’s the chicken salad?”
Tonight, mom unpacked a cooler full of chicken salad, pasta salad, and pimento cheese. We are still eating it now as I type this. She has perfected chicken salad as the perfect travel food. Here is her recipe:
Ingredients:
5 Chicken Breasts (cooked)
1/2 cup chopped celerry
1/2 cup chopped dill pickles
1/2 cup chopped green grapes
1 package oven roasted sliced almonds (no salt)
1 1/2 cups Kraft mayonaise
Salt and pepper to taste
Directions:
The real secret of great chicken salad is the chicken. Buy chicken breasts with the ribs (boneless chicken has no flavor) and clean them well. Simmer the chcken breast for 2 hours in a large pot of water with an onion (cut in half), the celery tops and leafy center, fresh parsley, carrots, salt and pepper . Then take the chicken out ot the pot and as it cools chops the celery, pickles, and grapes. Chop the chicken into large chunks and salt & pepper the chicken before adding all of the chopped ingredients and the sliced almonds. Finally, gently fold in the mayonaise. Taste the chicken salad to see if you need more salt, pepper or mayonaisel. (Hint–do not refrigerate the chicken before preparing the chicken salad. The chicken salad will not absorb the mayonaise and it will be dry).
Mom’s Pimento Cheese
8 oz Extra Sharp Cheddar Cheese
8 oz Mild Cheddar Cheese
1 small jar of pimentos, partially drained
1 tbsp lemon juice
1/2 cup – 1 cup of mayonaise (according to desrired creaminess, Mom uses less mayo so it’s more cheesy)
2-3 dashes Tabasco
2 dashes garlic powder
Directions:
The most important part of Mom’s pimento cheese is that she grates the cheese. If you buy shredded, it’s too dry. Mix all ingredients and serve.
What kind of travel food does your family make or buy?
Sadly, if its not fast food, it is a turkey sandwich and chips. I am so pumped to have your mom’s chicken salad recipe. Do you happen to have her pimento cheese recipe too? I am on the hunt for a good PC recipe.
Question … do you half the grapes are actually chop them into small pieces?
Susan, Mom chops the grapes into little pieces. She has always said it’s important that everything is chopped into small pieces. Thanks for asking about the pimento cheese. I’ll post that one, too! It’s so good
Mom’s Pimento Cheese
8 oz Extra Sharp Cheddar Cheese
8 oz Mild Cheddar Cheese
1 small jar of pimentos, partially drained
1 tbsp lemon juice
1/2 cup – 1 cup of mayonaise (according to desrired creaminess, Mom uses less mayo so it’s more cheesy)
2-3 dashes Tabasco
2 dashes garlic powder
Directions:
The most important part of Mom’s pimento cheese is that she grates the cheese. If you buy shredded, it’s too dry. Mix all ingredients and serve.
I hope everyone enjoys the chicken salad. Everywhere I go they beg me to bring it! The secret–more pepper than you may thing to add. And if it is dry the next day–just add more mayo. And only use Kraft mayo–it is lighter and has a little hint of lemon that makes it better!!
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