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Fruit Fraiche, Chicken or Turkey Salad Recipe

Ingredients

1 pound dried fruit

1 cup chopped onion

1/2 cup sliced celery

1/4 cup chopped fresh mushrooms

1/2 cup olive oil

1/2 cup light brown sugar

1/2 cup chopped black olives

1/2 cup chopped fresh mushrooms

1/2 cup chopped fresh strawberries

1 (10 ounce) package frozen mixed fruit

2 (8 ounce) cans tomato paste

1 (4 ounce) can lemon juice concentrate

1 cup sour cream

Directions

In a large bowl, mix dried fruit, onion, celery, mushrooms, olive oil, brown sugar, black olives, mushrooms, olive oil, tomato paste and lemon juice concentrate. Mix well.

Place chicken or turkey in a large resealable plastic bag, and seal bag with heat and water to prevent sticking.

Reseal plastic bag with butter knife, and insert tip into pastry bag to form a seal.

Place chicken or turkey in bag, seal bag, and seal bag with heat and water to prevent sticking. Pour marinade over chicken or turkey, and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Bake chicken or turkey in preheated oven for 45 minutes, or until chicken or turkey is bone dry.

In a medium bowl, combine tomato paste and lemon juice concentrate. Mix well.

Place chicken or turkey on a baking sheet, and place vegetable roasting pan in oven.

Bake uncovered for 45 minutes, turning once. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 25 minutes, uncovered. Reduce oven temperature to 325 degrees F (165 degrees C).

While chicken or turkey is baking, in a medium bowl, combine tomato paste, lemon juice concentrate, sour cream, 2 cans tomato halves, 1 egg, 1 teaspoon lemon zest, 1 can tomato paste with water, 1 tablespoon lemon zest, 1/4 cup olive oil, 1/4 cup water and 1 pinch ground nutmeg. Mix well.

Remove chicken or turkey from oven, and sprinkle with remaining 1 can tomato paste, 1 tablespoon lemon zest, 1/4 cup olive oil, 1/4 cup water and 1 pinch nutmeg. Remove chicken from oven, and sprinkle with remaining 1 can tomato paste, 1 tablespoon lemon zest, 1/4 cup olive oil, 1/4 cup water. Repeat chicken and turkey baking, placing remaining can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste, remaining 1 can tomato paste