Chicken & Potato Salad

Ingredients
1 Lb. all-purpose potatoes, peeled and cut into 1/2-inch pieces
3 Cups shredded cooked chicken
1 Medium Granny Smith apple, peeled, if desired, and chopped
1 Carrot, chopped
1/3 Cup chopped celery
1/4 Cup finely chopped onion
3/4 Cup Hellmann's® or Best Foods® Mayonnaise with Lime Juice*
15 Pimento stuffed green olives, quartered (optional)
2 Tbsp. sofrito
1/2 Tsp. salt

Directions
In 2-quart saucepan cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer uncovered 8 minutes or until potatoes are tender; drain and cool slightly.
Meanwhile, in large bowl combine remaining ingredients except potatoes. Add potatoes and toss gently. Serve chilled or at room temperature.

*SUBSTITUTION: Use Hellmann's® or Best Foods® Real Mayonnaise blended with 1 to 2 tablespoons lime juice.

Magic Pumpkin Buckle

Magic Pumpkin Buckle

1/2 cup butter, melted
1 cup flour
1 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla

Filling:
3 cups cooked or canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 tbsp flour
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp cloves
1.4 tsp nutmeg

Topping:
1 tbsp butter
2 tbsp sugar

Pour the butter into a 13 x 9 inch baking dish. Set aside. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk and vanilla until smooth. Pour into the prepared pan. In a large bowl, beat the pumpkin, milk, and the eggs. Combine the remaining filling ingredients. Add to the pumpkin mixture. Pour over the crust mixture. Do Not Stir. Dot with the butter. Sprinkle with the sugar. Bake at 350 F for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Makes 12 servings

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