Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Monday, March 2, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Beverly Rakes
  • 2 cups cooked chicken breast cut into 1-inch chunks
  • 4 small apples, chopped
  • 4 TBS fat-free vanilla yogurt
  • 4 TBS raisins
  • 1 stalk celery, chopped
  • 2 TBS walnut halves or almonds
  • 1 TBS low-fat mayonnaise
  • Sliced pineapple
  • Lettuce leaves
In a medium bowl, combine chicken, apples, yogurt, raisins, celery, nuts and mayonnaise. Mix well and serve on slice of fresh pineapple on lettuce leaves. May refrigerate for up to 2 days. Serves 2.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
West Piedmont Workforce Investment Board - Click for Website
The Spencer Group - Click for Website
Everything Outdoors - Click for Website
Lockman & Associates - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
A-CO - Click for Website
The Eye Site - Click for Website