Cabbage Ramen Salad

1               Small Head of Cabbage
1/4            Small Head of Red Cabbage
1/2 lb.       Chicken breast, cooked and shredded
2 pkgs       Ramen Noodles (3oz)
1/4 Cup     Toasted Sliced Almonds
1                Green Onion

Combine all ingredients, pour on dressing and toss lightly.  Cover and chill several hours or overnight.

Dressing combine the following ingredients and mix well ;

1/2 Cup            Salad Oil
6 Tbs                Vinegar
4 Tbs                Sugar
1 tsp                  Salt
1/4 tsp               Pepper
2 Tbs.                Sesame Seeds
                          a few drops of sesame oil.

Annie's Chicken

4                 Chicken Breasts (or 6-8 tenderloins)
1  pkt          Good Seasons Italian Dressing Mix
1  Can         Mushroom Soup
1 Pkg          Cream Cheese, 8oz
1/2 cube     Butter

Place chicken breasts in crockpot and drop slices of butter on top.  Sprinkle with salad dressing mix and cook for 6 hours on low.  In a saucepan , melt together soup and cream cheese.   Pour sauce in crockpot chicken and mix until chicken is evenly shredded and sauce and juices are thoroughly mixed.  Serve over rice.

Sweet and Sour Chicken

4-8  Chicken Breasts, boned chicken breast halves.
1    Egg, beaten lightly
      Cornstarch
      Oil

For sauce mix following ingredients.

3/4 cup     Sugar
4 Tbs.       Catsup
1/2 cup     Vinegar
1 Tbs.       Soy Sauce
1/2 tsp.     Garlic Powder

Dip the chicken breasts into the egg, then roll them in the cornstarch. In a small amount of oil, fry the chicken until just browned.  Place the chicken in a shallow baking pan.  Pour sauce over it then bake it uncovered at 325 degrees for one hour, turning every 15 min. 

Variation: I cut the chicken up into bite sized chunks and then dip them in the egg and then cornstarch. Fry them until golden. Mix the sauce together in a medium sauce pan and bring to a boil. Add chicken as they finish frying and heat through.

Frosted Cauliflower

1                 Cauliflower
1/2 cup       Mayonnaise
2 tsp.          Prepared Mustard
3/4 cup       Grated Cheddar Cheese

Place head of Cauliflower in microwave vegetable steamer.  Cook in microwave on High 8 to 12 minutes.  Mix rest of ingredients and spoon  on top of cooked cauliflower.  Cook on high for about 1 min.  Looks nice served on platter on top of dark green leafy lettuce.

Cajun Shrimp with Linguini

1 lb.                    Shrimp, peeled and deveined
2 Tbsp.               Olive oil
1/2                      Onion, Chopped
1/2 tsp                 Thyme
1/2 tsp                 Cayenne pepper
1/2 tsp                 Black pepper
1/2 tsp                 Basil
1/2 tsp                  Tabasco Sauce
1 Tbs                    Worchestershire Sauce
1/2 cups               Tomato, pealed and diced
2 Tbs                    Sugar
1/2 cup                 Green Onions, chopped
3 cups                   Chicken Broth
1 lb                       Linguini
1/2 cup                 Parmesan Cheese, grated

Directions:
In a large pot, start cooking  your pasta.  Boil until tender.  Meanwhile, in a non-stick fry pan, saute the onion in the olive oil for approximately 4 minutes.  Add the garlic and stir.  Add thyme, cayenne, and black peppers, and basil and cook at low heat for 5 minutes more.  Add everything else except for the pasta, shrimp, and cheese.  Cook over low heat for about one-half hour or until the liquid is reduced.  In another fry pan, saute the shrimp in butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the onion and garlic mixture and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot in large shallow bowls or on stylish plates. Serve with toasted bread.

Sausage Bean Chowder

1/2 lbs.              Pork Sausage
1 to 2 cans         Red Kidney Beans
1 large can        Tomatoes chopped
3 Cups               Water
1 large                Onion, chopped
1 1/2 tsp             Salt
1/2 tsp                Garlic Powder
1 dash                 Pepper
1                         Small Bay Leaf
1/4 tsp.               Powdered Thyme
1 cup                  potatoes, diced
1/2 cup               Green Peppers Diced

Brown sausage, remove grease.  Add all remaining ingredients except potatoes and green peppers.  Cook covered for 1 hour or more.  Add the potatoes and green peppers. Cook 15-20 minutes or until the potatoes are tender. 

Tuna Taragon Salad (Souplantation style)

1 Tbs.                 Salt
5 Cups                Small Shell Pasta
1 1/4 Cups          Penne Pasta
1  Cup                 Spinach Fettuncine Pasta (3 inch pieces)
2 Tbs                  Canola Oil

Dressing:
2 Cans                Tuna packed in water
2 Cups                Sweet Pickle Juice
1 3/4 Cups          Mayonnaise
1 1/2 Cups          Sweet Pickles, Diced
1 Cup                  Celery
1/2 Cup               Sour Cream
1 1/2 Tbs.            Dried Tarragon Leaves
1 Tsp.                  Salt
1/2 Tsp                White Pepper

In a large pot, bring 3 quarts of water and 1 tablespoon salt to a full boil.  Add pastas and cook for about 10 minutes until al dente.  Immediately strain pasta and cool by running cold water over past in strainer.  Drain pasta completely and place in bowl.  Coat pasta with canola oil to prevent sticking.

Place tuna in a large bowl and break down into small pieces. Add the remaining ingredients and thoroughly whisk to combine.

Combine the dressing and cooked pasta and mix thoroughly.  Allow salad to marinate for 8 hours.  Season to taste with salt, pepper, or more sweet pickle juice.

Cheese Ball

2 Pkgs                 Cream Cheese, Softened (8oz)
3 tsps                   Bon Appetite Seasoning
1 1/2 tsps             Dry Mustard
3                          Green Onions, thinly sliced

Mix ingredients together.  Form into a ball and roll in chopped walnuts.  Refrigerate until firm and serve with crackers.

Baked Navy Bean Soup

3 qts.         Water
1 1/2tsp      Salt
2 ribs         Celery
1 lb.           Navy Beans
2                Carrots, Chopped
1                Onion Chopped
1can           Tomato Sauce
Ham bone and diced Ham

Combine ingredients and bake in oven at 350 degrees.  Season to taste

Rasberry Cream Pie

2 Boxes          Raspberries or Boysenberries
2 Tbs              Corn Starch
1 Cup             Powdered Sugar
1 Pkg             Cream Cheese (8oz)
1/2 Pt             Whipping Cream

Drain berries saving the juice.  Add corn starch to juice and heat over medium heat until thick.  Add berries to thickened juice and mix carefully.  Mix the cream cheese with powdered sugar until fluffy. Whip the cream until it forms stiff peaks and fold into cream cheese mixture.  Pour into baked pie shell or Graham cracker crust or Oreo cookie crust

Refried Beans

2 lbs             Pinto Beans

2                  Onions Chopped Fine

2 cloves       Garlic Minced

1 tsp             Salt

2 tsp             Chili Powder

3/4 cup         Bacon Grease

Soak beans over night and drain.  In a saucepan cover beans with water and simmer 30 minutes. Add remaining ingredients and simmer until beans are soft and tender (1 to 2 hrs). Mash the beans and serve topped with cheese.

Mexican Rice

3 T.            olive oil
2 cups        long grain rice
1 cup         chopped onion
2 cloves     garlic
4 cups       chicken broth
1 can         tomato sauce (8oz)
1/2 tsp       salt
1/8 tsp       pepper
The following items are optional and not to be added if you are making it for dad
1/4 cup      corn
1/4 cup      peas
1/4 cup      carrots

Heat oil in large skillet. Add rice and cook over medium heat, stirring until golden brown.  Saute onion and garlic until tender (about 5 min). Stir in chicken broth, water, tomato sauce, salt, and pepper. Bring to boiling and let simmer covered until liquid is absorbed (about 15 minutes)