From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Curried Chicken (Or Turkey) Salad This is the best use I know for leftover chicken, turkey, or even duck. It may well bring forth more flavor than your original chicken dish. Better still, news has appeared lately that says the ingredients in curry powder clean out your arteries. 2 cups mayonnaise 1 Tbs. Creole mustard 1 Tbs. caraway (or cider) vinegar 1 Tbs. Worcestershire 1 Tbs. Tabasco 1 Tbs. curry powder 2 tsp. salt 2 tsp. freshly-ground black pepper 1 medium yellow onion, chopped 4 ribs celery, chopped 1/2 bunch green onion tops, chopped 2 lbs. cooked turkey or chicken, deboned and skinned, coarsely chopped 1 cup red seedless grapes Put ingredients into a big bowl in the order listed, and stir in well. That's it! The salad improves in flavor if it is made six to eight hours before you're ready to eat and refrigerated. Serves six. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com