Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

This is a recipe I made the other night as a wonderfully light supper. I remember my Grandmother, M’liss Godman Calver, making and I loved it. She liked “pretty” food that she could serve to her friends who played Bridge and Canasta. My cousin Brad’s daughter, Amber Bobbitt, sent me the recipe that Momma Jean – her grandmother and my aunt – taught her mother how to make. I’ve left most of it Amber’s words. Please enjoy a little piece of Southern deliciousness!

Boiled Chicken (I used 4 whole chicken breasts to make it healthier for the kids)

1 can Mandarin Oranges

Green Grapes and Red Grapes

Bananas (squeeze lemon juice over then so they don’t turn brown)

Apples (squeeze lemon juice over then so they don’t turn brown)

Lemon Juice

1 can Pineapple Tidbits

Mayonnaise

Amber Bobbitt

Shred the chicken and put into a large bowl. Then cut the bananas, apples, grapes, pineapple. Then put it all into the bowl and add the oranges. Add enough mayo to coat everything. Then put in the fridge for about an hour and eat it cold. Mama Jean taught my mom to make it so it has no real measurements just put as much as you want.

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