Instructions: Cook chickens in water in large kettle with bouillon, celery, bay leaf and pepper. Cook until meat falls off bones. Remove and cut meat from bones.

Squeeze 2 teaspoons lemon juice over meat. Sprinkle generously with onion salt. If you think youve added enough, add more. Taste and let your conscience be your guide. Add minced celery to taste to chicken. Add ripe apple for a different and savory flavor. Add almonds. Taste again, add salt if necessary. Toss well and add old-fashioned boiled dressing and homemade mayon- naise as desired for creaminess. Put in covered container and chill overnight for flavors to blend. Serve on lettuce of make sandwiches using homemade mayonnaise to spread. The half-and-half combination of cooked dressing and mayonnaise makes this stand out. (Recipes included separately).

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