Yield: 8 servings.
2 cups chicken, cooked and diced
2 cups celery, diced
½ teaspoon salt
1 cup mayonnaise
2 tablespoons lemon juice
½ cup slivered almonds
2 teaspoons grated onion
1 cup potato chips, crushed
½ cup grated cheese
Mix first 7 ingredients.
Pour into greased 8 x 8-inch baking dish. Cover with potato chips and cheese.
Bake at 350° until bubbly around edges, about 30 minutes.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
