chinese chicken salad--our favorite version

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!

1978 from the twins

When I first arrived here it was not long before I met two very interesting twins. As much as they looked alike it was unique that they were in many ways such polar opposites. Cindy gave me this recipe

BEER BREAD

1 12-oz bottle beer
3 c self-rising flour
6 t sugar
2 T cinammon
Grease pan, sprinkle with flour.

300 degrees for 65 minutes

Yay! I found it! 1995

In this area of southern California there are many persimmon trees. I didn't know I loved persimmons until my very good friend Diane gave me this recipe! Fantastic! You gotta try it!

PERSIMMON BARS

1 c persimmons
1 teaspoon baking soda
1 egg beaten
1/2 c brown sugar
1/2 cup oil
1 cup dates
1 3/4 cups flour
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 tespoon cloves
1 cup pecans
Combine persimmon pulp & soda-set aside. Stir together egg, sugar, oil, dates. Combine dry ingredients, add pulp mixture and stir in nuts. Spread in 10"x 15" pan.
Bake 350 degrees for 25 minutes. Cool 5 minutes and drizzle glaze over.

GLAZE
1 cup powdered sugar
2-3 teaspoons lemon juice

A new food. 1999

Bebe was the sister of a wonderful person who worked for me and I enjoyed these people immensely. Bebe spoke about her asian culture and the things that she found so different in our country. One day she brought me the gift of Tempeh and how to make this yummy dish:

Tempeh and Vegetables

1/3 c soy sauce
2 t sugar
1/2 t cornstarch
2 t dark sesame oil
8-oz of tempeh cut up in cubes
1 cup broccoli cut up
1 c carrot slices
1/2 c red bell pepper
1 c mushroom slices
1 t fresh sliced/minced ginger
2 garlic cloves minced
2 c bean sprouts
1/2 c green onions

Heat first four items then set aside
Heat the remainder in a large skillet readd tempeh mixture, heat through. Stir bean sprouts and green onion just before you remove from heat. Serve on rice

2006 French Toast Casserole

I went to a meeting for work. A friend asked if I would pick her up for the 30+ mile drive to the meeting. She promised breakfast. I love French Toast and I immediately asked her for the recipe. Here it is:

FRENCH TOAST CASSEROLE 350 degrees , about 60 minutes

1 16-oz loaf French Bread, sliced ½” thick
1 T unsalted butter, softened
8 large eggs
2 c whole milk
2 c ½ & ½
1 T sugar
2 t vanilla extract
½ t ground cinnamon
½ t ground nutmeg

TOPPING:
12 T unsalted butter, softened
3 T corn syrup
1 1/3 c packed brown sugar
1 ½ c pecan pieces

Put oven racks to the middle.
Arrange bread tightly in a greased 9 x 13 inch cake pan ( you should have two layers).
Whisk eggs, milk, ½& ½,sugar vanilla, cinnamon, and nutmeg together in a large bowl. Pour evenly over bread-press to submerge. Let stand so bread will soak up egg in the refrigerator for 1 hour.
FOR TOPPING: When ready to bake, set oven. Mix butter, corn syrup, & brown sugar together in a medium bowl with a rubber spatula until smooth & stir in pecans.
Remove the casserole for the refrigerator. Spoon topping evenly over the casserole
Place on baking sheet and bake 60 minutes or until puffy and golden brown. Cool 10 minutes before serving.

She served this with REAL warmed Maple syrup, whipped cream, and delicious mochas.



Sometimes people bounce into your life...and then out...and then in again. Terri wherever you are I hope we see each other again. She is a small statued dynamo!


Heath Bars
40 soda crackers
1 cup butter
1 cup brown sugar
12 oz chocolate chips
¾ cup almonds, chopped

Line jelly roll pan with foil. Lay crackers on the foil lined pan.
Melt butter and brown sugar in saucepan; bring to a boil for 3-5 minutes. Pour over crackers/
Bake at 350 degrees for 3-5 minutes, until crackers float.
Remove from oven and sprinkle chocolate chips on top. Et stand 1 minute and spread smooth. Add chopped nuts; cut into squares while warm.