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Dale Recipe Book

Dale Recipe Book

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Publicado porPaul

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Published by: Paul on Sep 03, 2011
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09/24/2012

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From the kitchen of Fran and Ken Wagener

1 l6oz pkg. Fresh shredded coleslaw mix
4 green onions, thinly sliced
1 3oz pkg. Chicken ramen noodles, broken up
1/2 –3/4 cup slivered almonds, toasted
1/2 –3/4 cup sunflower kernels
1/2 cup salad oil, (Fran says olive oil is best)
1/2 cup vinegar
1 tablespoon sugar
1/8 teaspoon pepper

Up to 1 hour before serving, combine slaw mix, onions, ramen noodles, (save
seasoning packet for the dressing), almonds, and sunflower kernels in a salad bowl.
Cover and chill.

In a screw top jar, combine oil, vinegar, pepper, and seasoning packet from
noodles. Cover and shake well, chill.
At serving time, shake again, pour over salad and toss to coat.

Crunchy Salad – Lisa Greninger

1/2 cup sugar
1/2 cup vinegar
1 cup olive oil
1 package Cabbage Mix
1 bunch green onions
1 package slivered almonds
1 package sunflower seeds
2 packages ramen noodles, beef or chicken

Begin by mixing first three ingredients, and the season packets from the ramen
noodles. Chill overnight. Break the ramen noodles into small pieces; add cabbage,
almonds, sunflower seeds, and green onions. Just before serving, shake the
dressing well, then pour on and enjoy.

Dale’s Recipe Book

Page 55

Diana’s Salad

Bag of Mixed Greens
Grapes, sliced
Cucumbers, sliced
Cranberries, dried

Dressing:

1\4 cup sugar
1\4 cup vinegar
1 l\2 tsp. Sesame seeds
few toasted pecans
1 1\2 tsp. Olive oil
3\4 tsp. Poppy seed
1 tsp. Minced red onion
l\8 tsp. Salt

Make dressing 1 day ahead. Wait until time to serve to mix. Wait to put pecans

on at Serving time.

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