When chicken is cool, peel off skin, cut off meat, and dice.
Combine with celery and mix in French vinaigrette dressing, curry, and a little more salt and pepper.
Chill until right before serving.
Immediately before serving, add almonds, grapes (or other) and mayo, and arrange on a circle of romaine leaves on a platter.
Make a well in the center, fill with a small jar of Major Grey’s chutney.
Last Meal
Mains
Chicken and Dumplings Supreme
(Really good on a cold night!)
5 cups chicken broth
1 can condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1 rotisserie chicken, meat removed and shredded
1 can refrigerated biscuits
1 can sliced carrots, drained
1 can diced potatoes, drained
2 celery stalks chopped
Add broth, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover and simmer for five minutes. While the soup cooks, cut each biscuit into 4 pieces. Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit pieces one at a time, into the boiling soup. Stir gently. Once all of the biscuit strips have been added, add in the carrots, potatoes and celery. Reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.
Nocturne Lamb with Dark fruit Glaze
(Fritz makes this because Wrath loves lamb!)
8 lamb chops
3 tablespoons butter
1 tablespoon olive oil
1 tsp salt
1/2 teaspoon pepper
1 cup dry red wine
1 cup blackberries
1/2 cup diced sweet onion
1 tablespoon minced garlic
1 tablespoon fresh thyme
