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Chinese Cabbage Salad
Curt & Karla Stanley Family
1
medium head Chinese cabbage, chopped
Dressing:
5
½
2
spices)
green onions, chopped
stick butter
packages ramen noodles, crushed (no
½ cup salad oil
3 tablespoons honey
3 tablespoons soy sauce
½ cup wine vinegar
½
½
cup sesame seeds
cup slivered almonds
Brown together butter, crushed noodles, sesame seeds, and almonds, stirring constantly. Drain
on paper towel and chill. Toss together just before serving.
Taco Salad
Stacy Mueller
1
½
1
pound hamburger
envelope taco seasoning
cup salsa
Shredded cheese (cheddar, colby-jack, etc.)
1 medium head lettuce
tortilla corn chips
Brown and drain hamburger. Mix in ½ envelope dry taco seasoning, then add about 1 cup
salsa. Allow mixture to cool. Shred or cut lettuce into bite-size pieces. Crush chips into
smaller pieces, reserving enough "perfect" chips to arrange around the edge of your bowl. Mix
meat mixture, lettuce, and cheese close to serving time. The amount of cheese used can vary
according to your taste. I reserve 1/3 to ½ cup of the cheese to garnish the top of the salad.
Just before serving, mix in crushed chips. Tuck the perfect chips in around the edge of the
bowl and sprinkle top with cheese.
Notes: You may choose to add other favorite taco ingredients such as olives. (I don't like
olives.) The cheese should not be finely shredded for best results. This dish is best served
and eaten all in one sitting as the chips will get soggy and the lettuce may wilt slightly. If you
won't be able to eat it all at once, only mix together as much as you can eat. If taking salad
away from home, mix lettuce and chips in once you get to your destination, if possible.
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