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Smucker's Chicken Salad with Wild Rice, Pecans, Grapes and Orange Dressing

Reviewed: Sep. 10, 2010
Basically I used this recipe as a template, cutting it drastically to serve 2. I did not us any rice, plus I had pre-cooked chicken on hand. Used most of the prescribed ingredients, except the vinegar. I substituted some mayo in the dressing in lieu of vinegar, (my husband has a huge aversion to vinegar). All in all, it worked out quite well. I served the salad @ room temp in raddichio cups, garnished with basil and parsley. A nice cool salad for a warm evening!
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No Roll Pie Crust II

Reviewed: May 12, 2008
With temps in AZ, I'd chill this for awhile in the fridge after mixing. (Done 5/12/08). Takes some pressing, but it filled a 9" pie pan with this "dough." BOTTOM LINE: Made a mix of classical Quiche Lorraine filling consisting of 3 eggs, onions, herbs, plus some good Black Forest ham, diced. Unfortunately this ain't no Paté Brisée!!! Nevertheless, in a crashing hurry, it works, and it tastes pretty good!
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