Heather's Chinese Chicken Salad

Chinese Chicken Salad

SALAD MIXTURE:

1 bag of shredded cabbage

3 c. cooked, shredded chicken

2 T. sesame seeds (toasted)

½ cup slivered or chopped almonds (toasted)

¼ cup green onions (chopped)

2 pkgs. Dry Ramen noodles – chicken or oriental flavor (Sprinkle flavor packets over salad).

DRESSING MIXTURE:

2 T. sugar

2 T. vinegar (white or rice vinegar)

½ cup oil (if doubling recipe do not double oil)

1 T. sesame oil

1 tsp. soy sauce

Pinch of pepper & salt

PREPARATION:

Toast the almonds and sesame seeds in the oven at 350 degrees for 10 minutes, until lightly browned. In a large bowl or container, toss with shredded cabbage and other salad mixture ingredients.

In a separate, smaller bowl, mix together the dressing ingredients. Pour dressing over salad mixture and toss. Chill and serve. Enjoy!

Heather's Hawaiian Haystacks

Hawaiian Haystacks

Two (10-ounce) cans cream of chicken soup

1 can milk

2 cups cooked chicken breasts, shredded or diced

Cooked rice

Heat soup and milk until it is heated thoroughly. Add cooked chicken until chicken is warm. Serve sauce over cooked rice. Top with any of the following toppings: shredded cheddar cheese, pineapple tidbits, sliced olives, diced green onion, chopped celery, shredded coconut, sliced almonds, diced fresh mushrooms, chow mein noodles, diced tomatoes, peas, mandarin oranges, raisins, diced green pepper, water chestnuts, cashews and soy sauce. Enjoy!

Heather's Chicken Curry

Chicken Curry

2 T. butter

2 T. flour

1 c. milk

¼ tsp. salt

¼ tsp. pepper

½ tsp. curry powder

1 c. cooked, diced chicken

Melt butter and curry together. Stir in flour, salt and pepper. Gradually add milk, whisking into a smooth sauce. Bring to a soft boil, stirring occasionally, keeping on heat until it thickens. Add cooked chicken. Serve over rice and top with raisins, peaches, peanuts or cashews. Enjoy!

Tana's Mini Chocolate Caramel Apples

Mini Chocolate Caramel Apples
(These are fun bite size versions of the giant apples)

Apples (Red is sweeter, Granny is more tart)
Favorite chocolate for dipping
Caramel
Sprinkles, toffee bits, etc. (optional)
4" lollipop sucker sticks, mini bamboo skewers, long toothpicks

Using a melon baller, scoop out rounds from the apple. You can get about 10 balls from one large apple. Dry balls slightly with a paper towel. Puncture each with a skewer and dip into melted chocolate. Let dry on waxed paper, parchment or foil sprayed with Pam. (I personally like my silicone liner because I don’t have to spray with Pam).

When dry, drizzle or dip with melted caramel. While caramel is still warm, add sprinkles, toffee bits to wet caramel. Let dry and then you can put them into mini cupcake liners to serve. These keep for a few days in the refrigerator.

If you put the caramel on first, it will just slide off. Always dip in chocolate first.

Variations: You can dip apples in butterscotch or peanut butter chips, then dip into chopped nuts, shredded coconut, chopped candy bars, etc. Any variation of chocolate and candy works great!!

Heidi's Spicy Beef Stew

Spicy Beef Stew

4 pounds beef round, 2-inch pieces

1 cup all-purpose flour

1/3 cup olive oil (plus more if needed)

1 6-ounce can tomato paste

1/2 cup red cooking wine

1 pound potatoes, cut into 2-inch pieces

1/2 pound baby carrots (about 2 cups)

2 ½ cups beef broth

1 tablespoon kosher salt

1 tablespoon cumin

¼ cup hot taco sauce (adjust to preference)

1 cup frozen peas, thawed

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to Crockpot. Pour the wine into the skillet and scrape up any browned bits; add to pot with remaining ingredients. Cook for 5-7 hours on low or 3-4 hours on high.