1 teaspoon paprika
⅓ cup whipped cream
6 ripe olives
1 large bunch watercress
Wash oranges and cut in half; scoop out pulp, keep as whole as possible; and reserve juice. Cut pulp into cubes; combine with orange juice, chicken, celery, olives, onion and nuts. Blend together mayonnaise, seasoning and whipped cream. Combine chicken mixture and ¾ dressing. Pile salad into orange shells. Put spoonful of remaining dressing on top of each and garnish with a ripe olive. Place on a bed of watercress. Serve with an assortment of crackers: CLUB CRACKERS, TOWN HOUSE CRACKERS and SALTINE CRACKERS, which have each been spread with different cheeses and toasted. To toast, place on cookie sheet and bake 7 minutes at 350° F.
SPICED CRANBERRY HEARTS
(Yield: 8 Servings)
1½ cups hot water
¾ cup sugar
4 cloves