DH Holmes Chicken Salad
 
4 to 5 cups cooked chicken, cubed 
2 stalks celery, coarsely chopped 
2 green onions, finely chopped 
1 tablespoon parsley 
1 apple, peeled and finely chopped 
1/2 cup mayonnaise (homemade, recipe follows) 
1 teaspoon curry powder 
Salt and black pepper to taste 
Lemon juice 

Combine chicken in a bowl with celery, onions, 
parsley and apple. Toss gently. 
In a mixing cup, combine mayonnaise and the 
curry powder and blend well. 
Pour over salad and toss. Salt and pepper and 
add lemon juice to taste. 
Toss again, chill and serve over lettuce. 

Bayou country mayonnaise 
Makes about 1 1/4 cups 
1 egg 
Juice of 1 lemon 
Dash of Tabasco 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon Creole mustard 
3/4 cup Wesson oil, combined with 
1/4 cup olive oil 
Have all ingredients at room temperature. 
Place egg, lemon juice, Tabasco, salt, pepper 
and mustard in the blender, 
along with 1/4 cup of the oil. Blend on high speed 
for 30 seconds. 
Reduce speed to low and pour remaining oil into 
center in a very thin continuous stream. 
Blend thoroughly.