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[nverland]

Cherry Chicken Salad Sandwich
Makes 2 to 4 servings, depending on size of croissants

2 cups cubed cooked chicken
1/2 cup dried tart cherries
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants

Combine chicken, cherries and onions in a large bowl; mix well.

In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture.
Mix gently.
Refrigerate, covered, 1 to 2 hours.
Spoon chicken salad on sliced croissants; top with lettuce.
Garnish with parsley, if desired.


Blackberry Jam Cake
(This recipe is listed in the book as over 100 years old. The book is at least 50 years old)

1 cup butter
6 eggs
2 cup sugar
3 cup flour
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg (optional)
2 cup blackberry jam (not jelly)

Beat egg yolks and whites separately. Set aside. Cream butter, sugar, then add flour. Dissolve soda in buttermilk and add to mixture. Add egg yolks, spices and jam. Mix well. Fold in egg whites. Bake in 4-8 inch pans at 350 degrees until top springs back, or toothpick comes out clean. (about 40 minutes).

Frosting

2 cup sugar
1 cup butter
1 1/2 cup light cream
1 1/2 cup nuts
1 teaspoon vanilla

Boil sugar, cream, and vanilla until thick. Add nuts and vanilla. Spread between layers and on top of cool cake.