Skip to main content

Chinese Slaw Salad

Slaw
  • 1 pkg. shredded cabbage
  • 4 green onions, chopped
Combine cabbage and onions.  Refrigerate until ready to serve.

Dressing
  • 2 T. sugar
  • 1/2 c. salad oil
  • 2 T. soy sauce
  • 3 T. rice vinegar
  • 1 flavor packet from Oriental Top Ramen
Mix all ingredients in small container with tight fitting lid.  Shake well.

Nut Mix
  • 1 pkg. Top Ramen, crushed
  • 1/2 c. slivered almonds
  • 4 T. sesame seeds
Brown almonds, sesame seeds, and Ramen in skillet with 1 T. butter.  


Don't combine until ready to serve.  Add chicken if desired.

Labels:

Comments

Post a Comment

Popular posts from this blog

Cottage Cheese Ranch Dip

16 oz. cottage cheese 2 heaping Tblsp. Best Foods Mayo 2 heaping Tblsp. sour cream a thin sprinkle of garlic powder over top 1 pkg. ranch dry mix (buttermilk) Mix all ingredients together and refrigerate. Best if refrigerated for a few hours before serving. Serve with ruffled potato chips.
2 comments
Read more

Shar's Nutritious White Bread

5 lbs (approx) Arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. Saf instant yeast 2 tbsp. sea salt 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs In the Bosch Universal with dough hook: 6 cups arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. saf instant yeast 2 tbsp. sea salt Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute. add: 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if...
2 comments
Read more

Real Hamburgers (Ina Garten)

2 pounds ground chuck 1 pound ground sirloin 3 T. steak sauce 6 extra-large egg yolks 1-1/2 t. kosher salt 3/4 t. black pepper 4 T. cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it.  Lightly form each hamburger and lightly press into a patty shape.  Make an indentation and put a think slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler or saute pan and cook the hamburger for 3 to 5 minutes on each side until almost done.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
1 comment
Read more