Grandma Millar’s Freezer Jam

4 Cups fruit
4-4 1/2 C sugar depending on Tartness.
1 C Karo syrup
1 package surejell

Blend fruit, add surejell, let set for 30 minutes, put on low heat, add sugar and karo cook on low stirring constantly for 10 minutes or until sugar is dissolved. Optional: You can add lemon juice to brighten it.

Rice Krispy Treats

6 Tbl. Butter
8 C Mini Marshmallows
6 C Rice Krispies

Melt butter
Add Marshmallows
Put Rice Krispies in a desperate bowl and pour marshmallow mixture over the top.
Stir to combine.
Press into a small cookie sheet pan and let cool

Grandma Donna's Banana Bread

4 Bananas mashed and salted a little
2 Cups Sugar
4 Tbl Melted Butter
2 Eggs
4 Tbl Milk (soured with vinegar or lemon juice)
2 tsp Baking Soda
1 tsp Vanilla
3 Cups Flour

Preheat oven to 350
Mash bananas add salt. Add Sugar, Melted Butter, Eggs, Sour Milk, Baking Soda, and Vanilla. Mix to combine. Add Flour, and mix until just combined. This makes 3 small loafs. Bake in loaf pans sprayed with Pam for 40-45 minutes. Check with toothpick. Drizzle with glaze if you like.

Glaze

3 Tbl. Milk
1 Tbl. Melted Butter
Mix
Thicken with Powdered Sugar

**Andreas Notes**
Mine made 4 mini loafs 3/4 full (before baked) and I topped mine with streusel topping before baking, instead of the glaze. Baked for 50-55 minutes

Candied Coconut Sweet Potatoes

Ingredients:

4 C. mashed sweet potatoes (4 med. sweet potatoes or act 2 large sized cans)
6 Tbs sugar
6 tbs butter, softened or melted
2 eggs, beaten
1/2 can sweetened condensed milk (eyeball it)
1 t vanilla

Topping:

If you're feeling naughty you can 1 1/2 times this part :)

1 C brown sugar
1 1/2 C sweetened coconut flakes
1/2 to 1 C. of large chopped pecans
6 Tbs melted butter

Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don't put the topping on until just before baking.  If using fresh sweet potatoes, preheat oven to 400 degrees.  Prick each sweet potato with a fork and place on foil in the oven.  Cook for 40-60 minutes or until tender. Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.  To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla.  Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great.  You can also use a potato masher.  I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a greased 9 x 13 pan.
For the topping, combine brown sugar, coconut and pecans.  Pour melted butter over and combine.
Sprinkle evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes.  It will be more or less depending on the size of dish you use, whether you increase the topping mixture.  The top should be nice and browned and bubbly so just keep an eye on it.

Cheesy Gratin of Brussels Sprouts

Recipe From: Family Fun Magazine

With its creamy cheese sauce and accent of bacon, this decadent recipe may tempt even the green-vegetable averse. It can be made early in the day, refrigerated, then baked before mealtime. (If you're simply not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets.)

4 slices of bacon
1 large onion, finely chopped
1 clove garlic, minced
2 pounds (about 7 cups, halved) fresh Brussels sprouts
1 1/2 cups milk
1 cup chicken broth
1/4 cup (4 tablespoons) unsalted butter
5 tablespoons flour
3/4 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon dried thyme
Freshly ground black pepper to taste
1 1/2 cups grated sharp white Cheddar cheese
Paprika, for garnish (optional)

Step 1
Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set it aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside.

Step 2
Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat the oven to 375°.

Step 3
Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from the heat.

Step 4
Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.

Step 5
Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired.

Step 6
Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown. Cool for about 5 minutes before serving. Makes 10 servings.

Turkey Meatball Soup (Jonie's)

1 cup chopped onion

1 clove garlic chopped

1 cup chopped carrot

1 cup chopped celery

1 32 oz chicken broth

4 cups half and half

1 lb ground Turkey

1 cup cheese

1/3 cup Worcestershire 

1 tbl. Seasonall

Pepper

1 tbl. Flour

Pre heat oven 350 degrees

Put ground turkey in a bowl and mix in cheese, Worcestershire, seasonal, pepper. 

I use my small scoop and roll in mini meatballs. Put on cookie sheet and 

Bake for 10-15 minutes. 

In a Dutch oven sauté onions, garlic. Add flour and cook for 1 min. Then add carrots and celery, cook til aldente or your desired softness.  Add chicken broth, half and half, bring to a boil then add cooked meatballs. Serve. If it's not thick enough make a cornstartch rue and add. I think this a favorite for the kids because it doesn't have a lot of seasonings in it. Just your basic. 

SPINACH STRAWBERRY SALAD WITH POPPY SEED DRESSING AND SUGARED NUTS

Recipe From : Your Homebased Mom

INGREDIENTS

• Salad:
• Baby Spinach
• Red onion, chopped (as much as you like)
• Strawberries, sliced
• Sugared Nuts (1/2 C nuts to 1/4 sugar)
• Poppy Seed Dressing
POPPY SEED DRESSING:
• 1/2 canola oil
• 1/4 C apple cider vinegar
• 1/3 C sugar
• 2 Tbsp sesame seeds
• 1 Tbsp poppy seeds
• 1 1/2 tsp dried minced onion
• 1/4 tsp Worcestershire sauce
• 1/4 tsp paprika

INSTRUCTIONS

• Salad:
• Combine spinach and dressing and top with strawberries, nuts and red onion.
POPPY SEED DRESSING:
• Mix together ingredients well and pour over spinach
• SUGARED NUTS
• Combine a 1/2 cup of nuts along with 1/4 cup of sugar in a small frying pan.Turn the heat onto medium and stir.  It will take a few minutes for anything to happen.  The sugar will begin to clump up around the nuts. And then before you know it the sugar will have totally melted and the nuts will be coated and brown.  Be careful because it can go from nothing to burned pretty fast.  Be sure and stir continuously. Spread the nuts out onto a slightly greased plate for them to cool and dry.  You will need to break them apart a bit before adding them to the salad.
  

  
  

  
  
  
  
  
  
  
  
  
  
  
  

Cowboy Spaghetti

 

Recipe By: Rachael Ray (Food Network)

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer (I use beef broth)
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon

No Bones Chicken Dip

Ingredients

* 1 package (8 ounces) cream cheese, softened
* 2 cups (16 ounces) sour cream
* 1 cup blue cheese salad dressing (I usually use ranch dressing)
* 1/2 cup Franks Hot Sauce
* 2-1/2 cups shredded cooked chicken
* 1 block (8 ounces) provolone cheese, shredded (I've used cheddar) 
* Baby carrots, celery ribs, crackers,  French bread, Fritos, or whatever else sounds good :)

Directions

* In a large bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in chicken and provolone cheese.
* Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers. Yield: 6-1/2 cups.

Millarapalooza Food Recipes

Café Rio Sweet Pork

• 2-3 lbs. boneless pork (carnitas, shoulder etc.)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced green chilies
• 3/4 C brown sugar

Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar. Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours. Remove meat and shred. Discard liquid. Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar. Cook for 30-60 more minutes. If there is excess liquid drain some off.

 

Copyright © YourHomeBasedMom

 

Cilantro Lime Rice

• 3 C. uncooked long grain rice
• 5 C. water
• 4 tsp. chicken bouillion
• 2 cloves minced garlic
• 1/2 C. chopped cilantro
• 1 can diced green chiles
• 3/4 tsp. salt
• 1 tsp. lime zest
• 2 Tbs. lime juice
• 2 tsp. sugar
• 1 Tbs. butter
• 1/2 onion, chopped

 

Saute onion, garlic and butter until the onion is soft.  Add water, rice and remaining ingredients and bring to a boil.  Reduce heat to low and cover with the lid; simmer for about 20 minutes without lifting the lid.  Fluff with a fork and serve.  This makes a lot!

 

Café Rio Ranch Dressing

• 1 Ranch dressing packet (make as per recipe)
• 3 tomatillos (tomato-like vegetable with a husk around it)
• 1/2 bunch cilantro
• 2 cloves garlic
• Juice of 1 lime
• 1 jalapeno (use the seeds too if you like it spicy, a little goes a long way)

Tres Leches Cake

Tres Leches Cake

• 1 yellow cake mix (+ ingredients listed on box)
• 1 (12-oz) can evaporated milk
• 1 (14-oz) can sweetened condensed milk
• 1-1/2 to 2 Cups heavy cream
• About 1 cup cream, whipped for frosting

Bake cake according to package directions in a greased 9x13 pan.  While cake is still warm, poke holes across the surface with a wooden spoon.  Stir together the 3 milks and slowly pour milk mixture over warm cake (take your time so it distributes evenly.)  Refrigerate until completely cool or overnight.  Frost cake with whipped cream.  Cut and serve as is, or drizzle with caramel sauce, if desired.

Jonie’s Cake Tweaks: 
For the cake mix,  I added one more egg, butter instead of oil and milk instead of water. Same measurements as on the cake mix directions.

Springtime Pea Salad

Recipe From: Jonie

10-oz Frozen Peas
2 ribs Celery, sliced
1 C Cauliflower Flowerettes
3 Green Onions, sliced
4 slices Bacon , cooked and crumbled
1/4 C Cashews or Sun Flower Seeds
1/2 C Ranch Dressing
1/4 C Sour Cream
Dill Weed, Salt, and Pepper (to taste)

- Mis first 6 ingredients to make salad
- Make dressing by mixing ranch, sour cream, dill weed, salt and pepper. Pour over salad, and mix.
- Refrigerate

Garbage Casserole

Recipe Given To Me By: Pat Arnold

2 Pounds Hamburger
2 tsp. salt
Dash of pepper
Garlic powder or fresh minced garlic to taste
2 C. Tomato sauce
1 pkg. (10-12 oz. noodles. ribbons, spirals. your choice)
6 green onions w/ greens, chopped
1 C. sour cream
1 large (8 oz.) cream cheese, softened
Grated cheese

Brown meat in a skillet. Drain off fat. Add salt, pepper, garlic and tomato sauce. Cover and simmer or cook slowly for 20 minutes, stirring occasionally. While waiting for meat mixture to cook, cook and drain noodles according to package. While noodles are cooking combine chopped green onions, cream cheese and sour cream. Use hand mixer or back of spoon to combine cheeses and onions.
When meat mixture is cooked through begin layering in a greased (non-stick cooking sprayed) 13" X 9" pan or equivalent size casserole dish. Layers are as follows: spread out half of the noodles on the bottom of dish and spread over the top of them with half of the cream cheese mixture (add tablespoon sized blobs an inch or so apart and blend together over noodle layer); then add all of the meat sauce; next 2nd half of noodles; finishing with spreading the last part of cream cheese mixture over noodles. Top off with grated cheddar cheese. Original recipe called for toasted slivered almonds sprinkled on top of cheese.

Bake 350º for 20 minutes or until bubbly and cheese is melted.

Zucchini Rice Casserole

Given to me by: Grandma Graham

*350 Oven

4 - Small Zucchini (cut 1/4 inch thick)
3/4c - (or more if desired) Shredded Cheddar Cheese
1/2c - Rice, uncooked
1 can - Cream of Mushroom Soup
1 - small can of Sliced Mushrooms, or Fresh
1 tsp - Salt
1/4 tsp - Pepper
2 - Slices bacon, cut in 1" pieces
Ham cubes (Andreas Addition, in place of bacon)
Finely chopped Onion (Andrea's Addition)

-In well greased 2qt casserole dish, layer zucchini, cheese, and rice in (4) different layers.
-In sauce pan, combine soup, a soup can of water, mushrooms, onions, salt and pepper. Heat to simmer. Pour into the casserole pushing layers in spots aside to let sauce penetrate.
-Arrange bacon or ham pieces on top, and sprinkle with more cheese; cover and bake @ 350 about 40 min.
-Uncover and bake another 40 min.
-Let sit 10 min. slightly covered before eating
*Casserole is done when liquid is absorbed.

Southwestern Deviled Eggs

Recipe From: Paula Deen 8-10 - Hard Boiled Eggs 1/3 C - Mayo 3 Tbl - Shredded Cheese (what ever you like) 2 Tbl - Salsa 2 Tbl - Sour Cream 1 Tbl - Green Onion (chopped) 1 tsp - Ground Cumin Garlic Salt and Pepper (to taste) - Cut eggs long wase in half, and place yolks in a bowl. Save whites! - Mash yolk with a fork - Add all ingredients (other than reserved whites) to smashed yolk and mix. - Put mixture in zip lock bag. - Cut a little piece of the end of the bag. - Squeeze mixture into holes of the the whites.

Pineapple-Orange Slush

Recipe From: The Essential Mormon Cookbook

4 cups Sugar
6 cups HOT Tap Water
1 (6oz) can Frozen Orange Concentrate, undiluted
1 (6oz) can Frozen Lemonade, undiluted
1 (46oz) can Pineapple Juice
Lemon-Lime Soda

Stir together Sugar and hot Tap Water. Add Other ingredients, except soda. Freeze in a 5-quart plastic container (ice cream buckets work well). Thaw at room temperature for about 3 hours. At serving time, add Lemon-Lime Soda as desired.

*Makes 20 1-cup servings.

Cinnamon Rolls

Recipe From: Kacey

PAM'S DINNER ROLLS

1 C. Butter
2 C. Hot Water
2 Tbl Rapid Rise Yeast
2 Eggs
3/4 C. Sugar
1 tsp Salt
1 tsp Baking Powder
6 1/2 C. Flour ( up to 8 Cups in Eastern Idaho)
Mix butter in hot water and let cool.
Add yeast, eggs, sugar, salt, and baking powder.
Add 2 cups flour, beat well then stir in the rest of flour, and mix well.
Turn dough in a bowl coated in cooking spray, let rise until double in size, bout 1 hour.
Divide dough in half, roll out each half into a large circle.
Cut like a pizza with a pizza cutter into 16 equal pieces.
Roll up each piece starting with the large end.
Place on a greased cookie sheet.
Let rise an additional 30 min.

Bake at 400 degrees for 12 min. or until lightly browned.

CINNAMON ROLL FILLING

2 1/2 Tbl Cinnamon
1 Cup Brown Sugar Mix Together
Mix Together
1/2 Stick Melted Butter
Brush tops of both dough rounds with butter, and top with cinnamon sugar filling.
Cut into 16 equal pieces.
Roll up each piece starting with the large end.
Let rise 30 min.
Bake at 400 degrees for 15-20 min, or until golden

ICING
1/2 Cup Butter
1/4 Cup Cream Cheese
1/2 tsp Vanilla1
1/2 Cups Powdered Sugar
Mix all ingredients and frost rolls while warm

Healthy Honey Oatmeal Cookies

By Jonie

Prep Time: 10 mins
Total Time: 25 mins
Serves: 10, Yield: 30 cookies
About This Recipe
"These are easy to make! and healthy for you too (small amount of butter & sugar), but still so very sweet and wholesome. The cookies are chewy and go great with any other add-ins (raisins, cranberries, chocolate chips, etc.) Courtesy of FoodNetwork.com"
Ingredients
3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 eggs
1 tablespoon water
1/2 cup whole wheat flour ( all-purpouse is good too)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rolled oats ( aka oatmeal)
chopped dates (optional) or figs (optional) or raisins (optional) or currants (optional) or chocolate chips (optional) or chopped nuts, etc (optional)
Directions
Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray (just for convenience :]).
Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly.
Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.
Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

Chocolate Chip Pumpkin Cookies

Recipe Given By: Jonie Millar

1 C Shortening
2 C White Sugar
2 Eggs
2 tsp. Vanilla Extract
1 15oz can Pumpkin Puree
4 C Flour
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Ground Cinnamon
Pinch Ground Nutmeg
1 Cup Chocolate Chips

-Pre heat 375
-Grease Cookie sheet
-Cream Shortening and Sugar
-Add Eggs one at a time
-Add Vanilla and Pumpkin Puree
-Sift together dry ingredients
-Add to wet mixture until well incorporated
-Spoon onto greased baking sheet.
-Bake for 12-15 min. until edge begins to brown

No-Bones Chicken Wing Dip

Recipe Given To Me By: Elanor Graham

Ingredients

* 1 package (8 ounces) cream cheese, softened
* 2 cups (16 ounces) sour cream
* 1 cup blue cheese salad dressing
* 1/2 cup buffalo wing sauce
* 2-1/2 cups shredded cooked chicken
* 1 block (8 ounces) provolone cheese, shredded
* Baby carrots, celery ribs and crackers

Directions

* In a large bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in chicken and provolone cheese.
* Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers. Yield: 6-1/2 cups.

Easy Apple Crisp

by Jonie and Kinzie

1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butte, melted
3 cups apples- peeled, cored and sliced
1/2 cup white sugar
2tsp.ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease in 8 inch pan.

2. In a large bowl. combine brown sugar, oats, flour and melted butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle white sugar and cinnamon and top with remaining crumb mixture.

3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Serve with icecream.

Bread Maker Roll Dough

Recipe Given to me By: Denise Graham

1c - Milk
1/2c - Marg. Or Butter (Melted)
1/4c - Sugar
2 lrg. - Eggs (slighty beaten)
3/4 tsp. - salt
4c - All Purpose Flour
2 1/2 tsps - Quick Rise Yeast

-Combine all ingredients together, in order of appearance, in bread maker pan.
-When dough is done, divide into dough balls and place in greased baking dish
-Let rise 20 min.
-Bake at 350 for 20-25 min, or until golden on top

Cabbage Roll Casserole

Cabbage Roll Casserole

Recipe By: Taste of Home

SERVINGS: 12

TIME: Prep: 20 min. Bake: 55 min.

Ingredients:
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions:
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.
Layer a third of the cabbage in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake at 375° for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Chewy Peanutbutter Chip, Chocolate Cookies

Recipe from: http://www.pickypalate.blogspot.com Modified By: Andrea

1 c butter, softened
1 c white sugar
3/4 c brown sugar
2 eggs
1/2 tsp kosher salt
1 tsp vanilla
1 3/4 c flour
1 1/4 c dutch cocoa
2 tsp baking soda
2 c peanut butter chips

Cream the butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and salt. Combine flour, cocoa, and baking soda then gently mix into creamed ingredients. Fold in white chocolate chips. Bake cookies on ungreased cookie sheet at 350 degrees for 8-10 minutes. (9 min.)

Oriental Chicken Salad

Recipe From: Andrea (Given to me by Becky Kleinman)

2-3 c. shredded chicken (I've used canned chicken or fresh cooked cooled chicken)
1/2 head romaine lettuce
1/2 head green cabbage
6 green onions or 1/4 - 1/2 red onion
1/2 c. slivered almonds
1/4 c. sesame seeds
2 pkg. noodles from top Ramon soup mix
*Optional Mandarin Oranges*

DRESSING:

3/4 c. Canola or Vegetable oil
1/3 c. rice or red wine vinegar
1/4 tsp. pepper
2 flavor packets from Ramon soup

Toast almonds in a frying pan. Remove and brown sesame seeds. Remove and Brown Broken Ramon Noodles Set aside.

Make dressing: Mix all ingredients together and refrigerate. Chop lettuce, cabbage. and onion, when almonds, noodles and sesame seeds are cool add to lettuce mixture then add chicken. Mix lightly. Add dressing a little at a time and mix gently.