Ramen Noodle Salad

Ramen Noodle Salad
For a 12 cup salad (medium Tupperware):
1-16oz package of broccoli slaw
2-Packages of chicken flavored ramen noodles
1-Bunch green onions (chop and use only the white portions cut thin)
Appr. 4 oz slivered almonds
Appr. 4 oz sunflower seeds
1-12 oz can of canned chicken flaked

Dressing:
1 cup olive or vegetable oil (better flavor with olive)
½ cup sugar
½ cup red wine vinegar
2 flavor packets (chicken) from noodles

Break apart the ramen noodles until smaller than a nickel. Mix noodles, onions, chicken and nuts together well. Then add dressing and let sit overnight. If salad is too liquid, add a few more noodles the next day 4 hours prior to serving.

Sister Walker

Whole Wheat Applesauce Brownies

Amazing Whole Wheat Applesauce Brownies

1/2 cup butter
1/2 cup applesauce
2 cups brown sugar
3/4 cup baking cocoa
1 Tablespoon vanilla
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
1 1/2 cups whole wheat flour
1 1/2 cup chocolate chips

On low heat melt the butter in a saucepan. Remove from heat and stir in brown sugar until dissolved. Add applesauce. Transfer to a mixing bowl and add cocoa, vanilla, baking power, and salt. Stir in eggs. Then add the whole wheat flour and chocolate chips.

Bake in a greased 9" x 13 " pan for 30 minutes or until the edges and middle are set.

Pineapple Chicken

Ingredients:
1 1/2 lb skinless, boneless chicken thighs
1/2 tsp. curry powder
1/2 tsp. salt
2 Tbs olive oil, divided
1 sweat red pepper, cut in strips
1 pineapple, peeled, cored, cut in large chunks (or 1 can of pineapple chunks, drained)
1 Serrano pepper, thinly sliced
3/4 cup Unsweetened Coconut Milk
1 Tbs brown sugar, packed

Preparation:
1. Sprinkle chicken with 1/2 tsp salt, and curry powder. In s skillet, quickly brown chicken on both sides in 1 Tbs Olive Oil over high heat. reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
2. For sauce: in a second skillet cook sweet paper in 1 Tbs olive oil over medium-high heat or until brown, Add serrano pepper and pineapple, cook 1 minute. Stir in coconut milk and brown sugar, heat through. Serve sauce with peppers over chicken. Serves 4. Good with white or brown rice, and a tossed salad with Paul Newman's ginger Sesame Dressing.

Sister Duke

Spinach Salad

Super Yummy Spinach Salad:
Dressing:
3/4 pound fresh sliced mushrooms
1 red onion sliced thin (in the circles)
1 1/2 Tblsp. poppy seeds
3/4 cup red wine vinegar
1/2 cup vegetable oil
3/4 cup sugar
1 1/2 Tblsp. dehydrated or grated white onion
3/4 tsp. dry mustard (in the spice aisle)

Mix dressing ingredients and then pour over the sliced onions and mushrooms and let marinate overnight.

Salad:
2 bags (or 1 bag + 1 bag leaf lettuce)baby spinach
1 pound grated Swiss cheese
1 1/2 cups drained and rinses cottage cheese
1 pound of bacon--cooked, drained and crumbled
10-12 oz slivered almonds

Just before serving toss everything. It is a little bit of work, however it is yummy!!! It makes a huge salad.

Sister Walker