Afternoon tea is quintessentially British. Enjoy, as I share the history and etiquette of afternoon tea including some of the Royal Family’s favorite dishes at a college sorority house. “Milk first or last?” “What’s the Queen’s favorite tea cake?”

I also demonstrate the delicious CORONATION CHICKEN that was created to celebrate the Coronation of Queen Elizabeth II in 1953 and the recipe that I used to prepare at Buckingham Palace when it was on the menu. A fabulous twist on “chicken salad” perfect in a sandwich, for a light lunch with rice salad or piled onto a baked potato.

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4 cooked chicken breasts
1 cup mayonnaise
¼ cup heavy cream
1 TBS curry powder (or to taste)
1/2 cup diced red pepper
1/2 cup diced red onion
1/4 cup diced ripe pineapple
1/4 cup diced apricots
salt and pepper to taste

In a large bowl combine all of the sauce ingredients and mix well. Cut the chicken into bite size pieces and fold into the sauce mix. Spoon into a large serving bowl.



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