"Several years ago (maybe longer . . .) I clipped a set of recipes from the AJC that would be good for a luncheon. Included were a chicken salad and a pink concoction that may have been frozen. I also recall maybe this set of recipes had a tie to Rich's somehow. I know I had them last year, but since then we've moved and I've reorganized all my recipes. I'd love to get a copy of the recipes again."

GINGER WALLACE, Monroe

DEAR FOOD GODDESS: E-mail the Food Goddess Related: • More on food and drink • Restaurant reviews and search More Food Goddess columns Here are readers' favorite potato salad recipes  Chicken salad, fruit salad recipes from Rich's  Here's how to tell when blue-veined cheeses go bad  Everyone has opinion on potato salad  Pavlova a wonderful light dessert for warm weather  Here are readers' favorite potato salad recipes  Chicken salad, fruit salad recipes from Rich's  Here's how to tell when blue-veined cheeses go bad  Everyone has opinion on potato salad  Pavlova a wonderful light dessert for warm weather

The goddess couldn't help but to play the knight in shining armor to Ms. Wallace's damsel in distress. These Rich's recipes from the Magnolia Room never seem to go out of style, and especially at this time of year, the combination of chilled chicken salad and a frosty fruit mixture sounds like it would hit the spot. For more Rich's recipes, check out eveningedge.com.

Recipe swap

Dorris Carter of Atlanta is looking for a recipe for old- time syrup bread.

Rich's Chicken Salad Amandine With Frozen Fruit Salad
12 servings

Hands on: 30 minutes
Total time: 3 hours, 30 minutes

The maraschino cherries tint the fruit salad, but if you want it even pinker, add a drop or two of red food coloring.

For the chicken salad:
3 1/2 pounds chicken breasts
Salt to taste
2 cups mayonnaise
1/2 cup pickle relish
6 ribs celery, diced
1 1/2 teaspoons ground white pepper
1/2cup sliced almonds, toasted

For the frozen fruit salad:
8 ounces cream cheese
1/2 cup confectioners' sugar
1/3 cup mayonnaise
2 teaspoons vanilla extract
1 (8 3/4-ounce) can sliced peaches, well-drained
1/2 cup maraschino cherry halves, well-drained
1 (30-ounce) can fruit cocktail, well-drained
1 (6 1/2-ounce) can crushed pineapple, well-drained
2 cups miniature marshmallows
1/2 cup whipping cream

To prepare the chicken salad: Simmer chicken breasts in lightly salted water until meat is tender. Remove and set aside to cool. Separate meat from bones and skin; leave chicken in medium strips.

In a bowl, combine mayonnaise, pickle relish, celery and pepper. Fold chicken into mayonnaise mixture. Cover and refrigerate until serving. Just before serving, garnish with almond slices.

To prepare the fruit salad: With an electric mixer, beat cream cheese. Add confectioners' sugar and blend in mayonnaise and vanilla extract. Fold in peaches, cherries, fruit cocktail, pineapple and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring, if desired. Ladle into paper muffin liners. Freeze immediately for about 3 hours. Defrost 15 minutes before serving. Do not allow to soften. Remove muffin liners before serving.

Per serving (chicken salad and fruit salad): 679 calories (percent of calories from fat, 66), 34 grams protein, 25 grams carbohydrates, 2 grams fiber, 52 grams fat (12 grams saturated), 126 milligrams cholesterol, 499 milligrams sodium.