Tamela's Chinese Chicken Salad
from: Laurie
Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 25 Minutes
Yields: 16 servings
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 (16 ounce) package coleslaw
mix..or 1 head of white cabbage finely chopped
4 (3 ounce) packages oriental
flavored ramen noodles,
crushed, seasoning packet
2 T coarsely chopped cilantro
2 bunches green onions finely choppedreserved
1 cup dry roasted peanuts
1/2 cup corn oil
1/2 tsp sesame seed oil
1/2 cup rice garlic vinegar
2 T soy sauce
1 tsp minced garlic
1/4 c water
4 packets artificial sweetener
3 T toasted sesame seed (optional)
DIRECTIONS:
1.Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken, cilantro, green onions and set aside (or refrigerate if not serving soon).
2.Break up ramen noodles into a small bowl; add peanuts and set aside.
3.In a small bowl combine the corn oil, sesame seed oil, vinegar, garlic, ramen seasoning packets and artificial sweetener. Mix well and pour 1/2 on top of the salad and thoroughly mix. The other half set aside until ready to serve.
4.When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile! Take a bow 'cause this stuff is good.
This is wonderful the next day and the next!
the sauce is a great salad dressing anytime
This was given to me by a very special friend. Tamela started as a volunteer at my work and she is bright, funny, and she has an absolute brilliance within her and she is so multidimensional! As we were working one day she said that she was making this for her family and the next day she brought her version of the salad. I was sold and when I made it for my family it is one of those things that is on our list of favorites.
This is great for picnics and potlucks. Cheap and yummy, too!
Monday, December 15, 2008
Monday, November 24, 2008
Saturday, November 22, 2008
Friday, November 21, 2008
Tuesday, November 11, 2008
Scanner Broke...so until then. . .
I wore out my scanner. It will be a bit before it is replaced. Between no kitchen floor, backsplash (you get the idea) the scanner is not the highest priority in our home improvement plans.
I shared one chile recipe but I stirred one up this weekend that has really been a hit. No real recipe so this what I did:
2 pounds of pork roast, trim off all the visible fat and cut into small bite-size piece
2 cans RoTel tomatoes with cilantro and chiles
1 restaurant-sized gallon can of pinto beans (I buy mine at Smart & Final)
2 cans black beans
1 large bunch mexican green onions
1/4 c minced garlic (mine from a jar)
1 package Farmer John red hot link sausage
2 fresh jalepenos thinly sliced
1 medium-sized can of crushed tomatoes
seasoned pepper
Pour and put in a large crockpot on low. Cover tightly and serve it tomorrow. Hmm, Humm good!
I served with vegetable pinwheels, corn muffins, flour torillas, grated cheese, and sour cream. Green onions to top....really good
I shared one chile recipe but I stirred one up this weekend that has really been a hit. No real recipe so this what I did:
2 pounds of pork roast, trim off all the visible fat and cut into small bite-size piece
2 cans RoTel tomatoes with cilantro and chiles
1 restaurant-sized gallon can of pinto beans (I buy mine at Smart & Final)
2 cans black beans
1 large bunch mexican green onions
1/4 c minced garlic (mine from a jar)
1 package Farmer John red hot link sausage
2 fresh jalepenos thinly sliced
1 medium-sized can of crushed tomatoes
seasoned pepper
Pour and put in a large crockpot on low. Cover tightly and serve it tomorrow. Hmm, Humm good!
I served with vegetable pinwheels, corn muffins, flour torillas, grated cheese, and sour cream. Green onions to top....really good
Tuesday, October 21, 2008
Sunday, October 19, 2008
Mock Apple Pie
When our son was just an infant I decided to make an extra effort to place some traditions in our lives. My husband loves apple pie. So I made this pie and he ate all but the slice I had. When I told him it was made from crackers he didn't believe me until I made another and he watched.
Now I am not sure if he really didn't believe me or he was willing game to jump on the "let's eat all the pie I want bandwagon".....hmmmm.
Regardless. This is a wonderful dessert
folders..........1982-1991
...
When I was a young wife and mom there just wasn't much money leftover every month for extra anything--especially Christmas. A mom down the street and I exchanged the new recipes that we discovered that year in a school folder every year. I cherish these. They have the best of the best.
When I was a young wife and mom there just wasn't much money leftover every month for extra anything--especially Christmas. A mom down the street and I exchanged the new recipes that we discovered that year in a school folder every year. I cherish these. They have the best of the best.
1997 Winning Chile
I was asked and I entered the local country fair. My very good friend gave me her recipe which is delicious. When I came home with the grand prize I set a paper and pencil down on the cupboard and asked my very guilty family to write down what they did to the chile:
This is the real and true prize winning recipe. Cook it overnight on low in your crockpot...
1977.........1st married recipes
I left home knowing how to make the things I learned to make in Home Ec Class. A lot of pies, cookies, and cakes....and not a lot of anything else. It seems the southern women who raised me were not willing to share recipes. Honestly, I am sure many were never written down. None the less, my poor husband happily ate pies, cakes, and cookies until I learned something new.
I did-thank you Jesus
We ate a lot of soup recipes and recipes from little market flyers. My husband is a real and true hero!
Marie
At my job I have some of the most outstanding friends. Really. These are real quality people who have been forced at times to confront things with style and grace.
I came up with a friend who grew to be closer than my sisters and she shared with me so much. Anyhow I truly loved her like a sister.
She made this recipe for her staff. She really was so very proud of how they liked it and she shared it with me.
She died suddenly not long after she gave this to me.
I miss you Marie.
Sister Joan............2005
The Sisters have this absolutely incredible retreat on Saturdays. I loved this! The power of the positive in your heart and mind. The wonderful heart-felt sharing of ideas, hopes, and dreams.....the life struggles.......the light and the dark in life and the people who place these in our life's path. And our "choice"
Emotions, life, and death are experienced in an even playing field. It doesn't matter what you call yourself........it is what you "do" that counts.
A precious friend took me to this and I loved all of the retreat. Together we prayed over this wonderful food and here is the recipe that she shared with all of us. May it taste as good for you.
.
Magazine clippings
I was at a backyard picnic and the lady there gave me this tornout magazine clipping.
The recipe with the watering cans came from a Girl Scout R&R from about 1996...Those are so very much fun! It is like the sisterhood of the traveling badge or something. Anyhow they passed these out to everyone
Enjoy
Tuesday, October 14, 2008
Mystery Recipe..I don't remember where it came from..but very good
Banana Pancakes
2 extra ripe bananas
1 egg slightly beaten
3/4 c milk
1 T vegetable oil
1/4 c chopped walnuts
1/4 t cinnamon
1 1/2 c pancake mix add water only type)
Mash bananas thoroughly or place in a blender (1 cup) In a medium sized bowl combine bananas, egg, milk, and oil. In a large bowl combine pancake mix, nuts, and cinnamon. Stir banana mixture into dry ingedients until moistened. Lightly grease and heat a skillet. For each pancake, pour out 1/4 cup batter. Brown over medium heat until bubbles appear on the surface, Turn and brown on other side. Serve with whipped cream and warm maple syrup. Serves 6.
2 extra ripe bananas
1 egg slightly beaten
3/4 c milk
1 T vegetable oil
1/4 c chopped walnuts
1/4 t cinnamon
1 1/2 c pancake mix add water only type)
Mash bananas thoroughly or place in a blender (1 cup) In a medium sized bowl combine bananas, egg, milk, and oil. In a large bowl combine pancake mix, nuts, and cinnamon. Stir banana mixture into dry ingedients until moistened. Lightly grease and heat a skillet. For each pancake, pour out 1/4 cup batter. Brown over medium heat until bubbles appear on the surface, Turn and brown on other side. Serve with whipped cream and warm maple syrup. Serves 6.
2007 Star you are wonderful!
Star brought a bowl of these wonderful biscuits to work when I was having some tough days. Her bright smile and these yummy treats broke the momentum of the moment.
Star's Famous Garlic Bicuits
400 degrees
1 1/4 biscuit mix
1/2 c grated cheddar or parmesan cheese
1/2 c water
Garlic Butter
1 stick of butter, melted
1/4 t garlic powder
1/4 taspoon salt
1/2 teaspoon parsley flakes
Stir the first three indredients together in a small bowl. Drop dough on a foil lined cookie sheet. Bake for 10 minutes or until the biscuits are just beginning to brown on the bottom and look cooked on top
While the biscuits are baking mix the remaining ingredients. Thoroughly brush this on your biscuits (top & bottom)right out of the oven....
You won't be able to make enough
Star's Famous Garlic Bicuits
400 degrees
1 1/4 biscuit mix
1/2 c grated cheddar or parmesan cheese
1/2 c water
Garlic Butter
1 stick of butter, melted
1/4 t garlic powder
1/4 taspoon salt
1/2 teaspoon parsley flakes
Stir the first three indredients together in a small bowl. Drop dough on a foil lined cookie sheet. Bake for 10 minutes or until the biscuits are just beginning to brown on the bottom and look cooked on top
While the biscuits are baking mix the remaining ingredients. Thoroughly brush this on your biscuits (top & bottom)right out of the oven....
You won't be able to make enough
Patrons share too..............................2005
BAKED TUNA CHOW MEIN CASSEROLE
2 T butter
1 c chopped celery
1/4 c finely chopped onion
2 T chopped green pepper
1 T butter
7 oz canned tuna
10 1/2 oz cream of mushroom soup-condensd
1 c chow mein noodles
1/8 t pepper
1/3 c chow mein noodles
1) In a deep 1 1/2 quart heat resistant casserole dish melt 2 T butter in the microwave for 30 seconds
2) Add celery, onion, and green pepper to the melted butter. Heat uncovered in the microwave for 3 minutes or until vegetables are tender
3) Combine remaining ingredients except 1/3 cup chow mein noodles with vegetables. Blend well. Top with 1/3 cup chow mein noodles. Heat in the microwave uncovered for 10minutes or until the sauce bubbles.
2 T butter
1 c chopped celery
1/4 c finely chopped onion
2 T chopped green pepper
1 T butter
7 oz canned tuna
10 1/2 oz cream of mushroom soup-condensd
1 c chow mein noodles
1/8 t pepper
1/3 c chow mein noodles
1) In a deep 1 1/2 quart heat resistant casserole dish melt 2 T butter in the microwave for 30 seconds
2) Add celery, onion, and green pepper to the melted butter. Heat uncovered in the microwave for 3 minutes or until vegetables are tender
3) Combine remaining ingredients except 1/3 cup chow mein noodles with vegetables. Blend well. Top with 1/3 cup chow mein noodles. Heat in the microwave uncovered for 10minutes or until the sauce bubbles.
Joyce...................................2008
In the staff room we all share all the goodies that we all need to stay away from----but cannot help ourselves!
One of these is so good. I am a real chocolate hound and these I enjoy.
TRIPLE LAYER PEANUT BUTTER BROWNIES
1 pkg (19-21 oz) brownies mix, prepared in a 13x9-inch pan
1 cup cold milk
1 pkg (3.4 oz)Jello Vanilla flavor instant pudding & pie filling
1 c creamy peanut butter
1/2 c powdered sugar
1 1/2 c whipped topping (do not thaw)
3 squares Bakers Semi-Sweet Baking Chocolate
1/2 c Planters Dry Roasted Peanuts, coarsely chopped
1) Whisk milk and pudding mix for 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
2)Spread puddng mixture over brownies
3) Microwave whipped topping and chocolate on High for 1 minute stirring every 30 seconds. (My chocolate didn't melt in 1 minutes so I would melt the chocolate alone for at least 30 seconds and then add the whipped topping) Spread over pudding and sprinkle with nuts. Refrigerate for 1 hour. Refrigerate leftovers.
One of these is so good. I am a real chocolate hound and these I enjoy.
TRIPLE LAYER PEANUT BUTTER BROWNIES
1 pkg (19-21 oz) brownies mix, prepared in a 13x9-inch pan
1 cup cold milk
1 pkg (3.4 oz)Jello Vanilla flavor instant pudding & pie filling
1 c creamy peanut butter
1/2 c powdered sugar
1 1/2 c whipped topping (do not thaw)
3 squares Bakers Semi-Sweet Baking Chocolate
1/2 c Planters Dry Roasted Peanuts, coarsely chopped
1) Whisk milk and pudding mix for 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
2)Spread puddng mixture over brownies
3) Microwave whipped topping and chocolate on High for 1 minute stirring every 30 seconds. (My chocolate didn't melt in 1 minutes so I would melt the chocolate alone for at least 30 seconds and then add the whipped topping) Spread over pudding and sprinkle with nuts. Refrigerate for 1 hour. Refrigerate leftovers.
Barbara. . the good one
I say that because Barbara A is one of the most outstanding people I have ever met. There is the most impressive sense of true goodness, love, and lovingness (if that is a word at all) She is special to my family and to me. She has given me several recipes that I hope over time to share with you.
SHRIMP WITH LOBSTER SAUCE
MARINADE
2 T soy sauce
2 T dry sherry
1 1/2 c chicken broth
1/2 teaspoon sugar
1 T cornstarch
1/4 t fermented black beans, chopped
_________________________________________________________________________
1 pound shrimp, cleaned, peeled, deveined
2 T vegetable oil
1 clove garlic
1 slice ginger root, cut 1/4" thick
1/4 pound ground pork
3 scallions, chopped
1 egg, well-beaten
* In a large bowl combine marinade and add the shrip then marinade for 30 minutes
* Pour oil in a wok. Set the control to medium high or 350 degrees. When the wok is hot or the temperature light goes off add the garlic and ginger root
*Add pork and stir-fry 3 minutes. Push up side of wok. Remove the shrimp from the marinade and put in the wok and stir-fry for at least 2 minutes
* Pour the marinade in the wok. Stir until it thickens about a minute. Stir in all the remaining ingredients. Heat 1 minute or until hot. Turn off the heat and stir in the egg.
Serve immediately
Serves 4
SHRIMP WITH LOBSTER SAUCE
MARINADE
2 T soy sauce
2 T dry sherry
1 1/2 c chicken broth
1/2 teaspoon sugar
1 T cornstarch
1/4 t fermented black beans, chopped
_________________________________________________________________________
1 pound shrimp, cleaned, peeled, deveined
2 T vegetable oil
1 clove garlic
1 slice ginger root, cut 1/4" thick
1/4 pound ground pork
3 scallions, chopped
1 egg, well-beaten
* In a large bowl combine marinade and add the shrip then marinade for 30 minutes
* Pour oil in a wok. Set the control to medium high or 350 degrees. When the wok is hot or the temperature light goes off add the garlic and ginger root
*Add pork and stir-fry 3 minutes. Push up side of wok. Remove the shrimp from the marinade and put in the wok and stir-fry for at least 2 minutes
* Pour the marinade in the wok. Stir until it thickens about a minute. Stir in all the remaining ingredients. Heat 1 minute or until hot. Turn off the heat and stir in the egg.
Serve immediately
Serves 4
Monday, October 13, 2008
Orange Rolls ...................2007
From a tea party
1/2 recipe refrigerator rolls 6-8 T whipped butter, softened
1/2 c sugar
3 tsp grated orange rind
2 c powdered sugar
3-4 T orange juice concentrate
2 T soft butter
Make up recipe of roll dough. Use only 1/2 for the oprange rolls. Divide this amount in 1/2 again. Roll each portion on lightly floured board, into a 12x8-inch rectangle. Stir together the softened butter, granulated sugar, and orange rind. Spread half if this mixture over each rectangle. Roll up each reactangle of dough like a jelly roll, beginning with the long side. Slice into 18 slices. Place rolls in cupcake papers in muffin pans. Let rise about 1 1/2 hours. Bake at 375 degrees for 15 minutes or until lightly browned,
Glaze:
Mix powdered sugar, orange juice, and butter. Drizzle over warm rolls. Makes 3 dozen rolls
1/2 recipe refrigerator rolls 6-8 T whipped butter, softened
1/2 c sugar
3 tsp grated orange rind
2 c powdered sugar
3-4 T orange juice concentrate
2 T soft butter
Make up recipe of roll dough. Use only 1/2 for the oprange rolls. Divide this amount in 1/2 again. Roll each portion on lightly floured board, into a 12x8-inch rectangle. Stir together the softened butter, granulated sugar, and orange rind. Spread half if this mixture over each rectangle. Roll up each reactangle of dough like a jelly roll, beginning with the long side. Slice into 18 slices. Place rolls in cupcake papers in muffin pans. Let rise about 1 1/2 hours. Bake at 375 degrees for 15 minutes or until lightly browned,
Glaze:
Mix powdered sugar, orange juice, and butter. Drizzle over warm rolls. Makes 3 dozen rolls
Orange Fruit Cake....................1977
Orange Fruit Cake
1/2 c butter
1/2 c sugar
1/2 c brown sugar
2 eggs
2 T orange rind
2 c flour
1 t baking soda
1 c buttermilk
1 c dates chopped
1/2 c walnuts chopped
1/4 c flour
Cream butter with sugar until light and fluffy.Add eggs and beat well. Add orange rind, then sifted flour and baking soda alternately with the milk. Mix dates ans nuts with 1/4 c flour and add to mixture. Put into a greased and lightly floured 8x8x2 cake pan. Bake 350 degrees for 40 minutes.
1/2 c butter
1/2 c sugar
1/2 c brown sugar
2 eggs
2 T orange rind
2 c flour
1 t baking soda
1 c buttermilk
1 c dates chopped
1/2 c walnuts chopped
1/4 c flour
Cream butter with sugar until light and fluffy.Add eggs and beat well. Add orange rind, then sifted flour and baking soda alternately with the milk. Mix dates ans nuts with 1/4 c flour and add to mixture. Put into a greased and lightly floured 8x8x2 cake pan. Bake 350 degrees for 40 minutes.
1994.............Jean Walker
I adored this woman. She had such a happy soul and a child-like way about her that she was bursting to share weekly during her flannel board stories that drew the attention of everyone within listening distance.
We had a staff potluck and she brought these wonderful Spinach Squares (mind you--I had not thought of spinach that way--ever....may I underline ever! Until I had these). I asked her for the recipe and she giggled. She said there was always at least one person who asked for it wherever she brought them.
When she gave me the recipe there is a whole sheet of very good spinach recipes. I would have scanned them in but two of them have drastically faded...so here they are:
Spinach Squares
chilled & cut in to squares the savory baked spinach mixture is the best there and these can be eaten in small squares with the hand.
2 packages (10-oz each), frozen chopped spinach
3 tablespoons butter
1 small onion, chopped
1/4 pound mushrooms, sliced
4 eggs
1/4 cup dry bread crumbs
1 can (10 3/4 oz) condensed mushroom soup
1/4 teaspoon pepper, dry basil, and oregano leaves
1/3 cup parmesan cheese
Place spinach in a wire strainer and rinse under hot water to thaw then press out all of the water, set aside. Melt butter in a fring pan over medium heat, add onion and mushrooms and cook stirring until onion is limp.
In a bowl beat eggs with a fork then stir in bread crumbs, mushroom soup, 2 teaspoons of the parmesan cheese, pepper, basil, oregano, drained spinach, and onion mixture blended.
Turn in to a well-greased 9-inch square baking dish and sprinkle with the remaining cheese. Bake uncovered at 325 degrees for 10-12 minutes. Cut in to 1-inch squares and serve hot or cold.
We had a staff potluck and she brought these wonderful Spinach Squares (mind you--I had not thought of spinach that way--ever....may I underline ever! Until I had these). I asked her for the recipe and she giggled. She said there was always at least one person who asked for it wherever she brought them.
When she gave me the recipe there is a whole sheet of very good spinach recipes. I would have scanned them in but two of them have drastically faded...so here they are:
Spinach Squares
chilled & cut in to squares the savory baked spinach mixture is the best there and these can be eaten in small squares with the hand.
2 packages (10-oz each), frozen chopped spinach
3 tablespoons butter
1 small onion, chopped
1/4 pound mushrooms, sliced
4 eggs
1/4 cup dry bread crumbs
1 can (10 3/4 oz) condensed mushroom soup
1/4 teaspoon pepper, dry basil, and oregano leaves
1/3 cup parmesan cheese
Place spinach in a wire strainer and rinse under hot water to thaw then press out all of the water, set aside. Melt butter in a fring pan over medium heat, add onion and mushrooms and cook stirring until onion is limp.
In a bowl beat eggs with a fork then stir in bread crumbs, mushroom soup, 2 teaspoons of the parmesan cheese, pepper, basil, oregano, drained spinach, and onion mixture blended.
Turn in to a well-greased 9-inch square baking dish and sprinkle with the remaining cheese. Bake uncovered at 325 degrees for 10-12 minutes. Cut in to 1-inch squares and serve hot or cold.
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