Quick Chicken Salad
Supper is just minutes away using a store bought rotisserie chicken!

1 rotisserie chicken, meat removed and shredded
1/2 lb. penne, cooked
1 cucumber, peeled and thinly sliced crosswise
3 stalks celery, diced
1/2 cup chopped pickles
1 shallot, thinly sliced
1 pint of cherry or grape tomatoes, sliced in half
2 Tbls. chopped fresh tarragon
2 Tbls. mayonnaise
1/2 cup sliced almonds, toasted
salt and freshly ground pepper
Mustard vinaigrette
Romaine or other lettuce for serving

Vinaigrette: 1 tablespoon grainy mustard, 2 tablespoons honey, 2 tablespoons white-wine vinegar, 1/2 cup extra-virgin olive oil. Place all ingredients in a glass jar; seal tightly. Shake until emulsified. Use immediately or keep refrigerated in jar up to 1 week. Shake again before using.

Chicken Salad: In a medium bowl, mix together chicken, pasta, cucumber, celery, pickles, shallot and tarragon. Add tomatoes and gently toss with vinaigrette and mayonnaise, if desired. Season with salt and pepper. Serve immediately. Serves 4.

4 cups small cauliflower florets
3 cups small broccoli florets
4 green onions, thinly sliced
3/4 cup sliced radishes
1/2 cup shredded carrot
1 cup mayonnaise or salad dressing
2 Tbls. sugar
1 Tbls. lemon juice
2 tsp. prepared horseradish
1/2 tsp. salt
1/2 tsp. black pepper
6 slices bacon, crisp-cooked and crumbled

In a large bowl, layer cauliflower, broccoli, green onions, radishes and carrot; set aside. In a medium bowl, stir together mayonnaise or salad dressing, sugar, lemon juice, horseradish, salt and pepper; spread over vegetables. Sprinkle with bacon. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours. Stir to coat before serving. Makes 8 to 10 side-dish servings.

3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 to 1 1/2 cups sugar
1-2 Tbls. raspberry flavored brandy
good vanilla ice cream

Combine 2 half-pints of raspberries, all the blueberries, sugar to taste and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 10 to 12 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the flavored brandy, if desired. Set aside until berries are warmed through.

Place 3/4 cup of warm berries in each bowl and top with a scoop of ice cream.