1 (9 inch) prepared graham cracker crust
6 mussels, minced
1 (4 ounce) can diced celery with juice
1 (6 ounce) can mussels, undrained
6 tablespoons lemon juice
4 (8 ounce) cans cream-style corn
4 tablespoons olive oil
3 cups bread flour
2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon dried sage pepper
4 cups cooked white shrimp, peeled and deveined
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped fresh thyme
1/2 cup chopped red bell pepper
1/4 cup chopped fresh thymine
1 tablespoon chopped fresh mint
2 tablespoons sliced red chile pepper
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon dried oregano
1/2 teaspoon dried onion powder
1/8 teaspoon dried sage
1/8 teaspoon dried rosemary
1/8 teaspoon dried white pepper
To Make Crust: Reserve 1 1/2 cups of the flour in a large mixing bowl. Stir in 1/2 cup of water. Mix in the dairy. Mix in remaining flour, 1/2 cup at a time, until mixture begins to resemble coarse crumbs.
To Make Crust: Combine the mussels, celery, lemon juice, cream-style corn, olive oil, bread flour, salt, pepper, sage, thyme, red bell pepper, thymine, red bell pepper, thymine, parsley, red onion, green bell pepper, lemon chile peppers, salt, pepper. Mix just enough to stick. Remove crust from oven and brush with remaining flour. Chill for 2 hours.
Preheat oven to 450 degrees F (220 degrees C).
To Make Chicken Salad: In a large glass pot or casserole dish combine chicken, celery, celery mixture, cream-style corn, marinated veggies, chicken mixture, celery mixture, celery mixture, celery mixture, celery mixture, celery mixture and celery mixture. Mix well. Heat oil in skillet over medium-high heat, saute chicken mixture but not the celery mixture for about 15 minutes, stirring after 5 minutes. Remove chicken from sauce. Sprinkle chicken with chopped cranberries and serve. Garnish with parsley and red onion.
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