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Program #108
Guest: Jan McManus

Chicken Salad

1 bag cooked boneless chicken breasts (chopped)
1/2 or 1/4 lbs. seedless grapes (chopped)
3 stalks celery (chopped fine)
1/2 jar sweet pickle relish (or 1 small jar)
6 boiled eggs (chopped)
1 large apple- diced small (may use 2 small)
1 cup chopped pecans or walnuts
salt & pepper to taste

Mix all ingredients together.

Dressing for salad

In medium bowl, mix 1/4 cup mustard, 1/2 cup sugar, 1 1/2 cup mayonnaise, and 1/4 cup milk. Stir & place in microwave for 15 secounds to dissolve sugar. Pour over chicken mixture & mix with a big spoon: if it seemes dry, add more mayonnaise to taste.

Serve with crackers, on small croissants, in quartered tomatoes, in cantaloupe halves, or on fresh pineapple. Top the salad with fresh pineapple chunks.


Macaroni & Cheese

1 small box elbow macaroni
2 large bags sharp cheddar cheese
1/4 stick butter
8 saltine crackers
2 eggs
1 1/2 quarts milk

Cook macaroni to 3/4 of the way done. Mix with 1 large bag of sharp cheddar cheese. Pour into casserole. Add 1/4 stick butter. Cover top completely with other bag of cheese. Crumble 8 saltines for crumbs. Spread on top of cheese, and add pepper.

Beat together 2 eggs & 1 1/2 quarts of milk. Pour over entire casserole. Bake 250 degrees until top is brown.

Note: Make sure the milk is on all sides and all through the middle of the casserole


Watergate Salad

1 container of Cool Whip
1 box of instant pistachio pudding
1 can of pineapple
1 bag of miniature marshmallows
pecans

Stir all of the ingredients together and refrigerate. Serve when cold.

In the midst of a chicken salad...

The secret of the overhead shot.

A view from above.