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RECIPE BOX
Chinese Chicken Salad a la Rita Pecka (breast cancer survivor since 1988)
Ingredients:4 bone-in chicken breasts, cooked and meat shredded1 large head green cabbage, shredded
2 oz. (probably about 6 TBSP) sesame seeds, toasted in oven
2 small packages of sliced almonds, toasted in oven
2 bunches of scallions, sliced
2 pkg ramen noodles, broken up and toasted in oven
Dressing:1/3 cup sugar2/3 cups apple cider vinegar
1 cup vegetable oil
Salt, pepper and MSG to taste
Mix everything together except the ramen noodles. Add the noodles and toss just before serving. You can use more or less of anything to suit your taste. Keeps well – the noodles get soft, but the salad is still good.NOTE: Be careful when toasting the sesame seeds, almonds and noodles - they brown quickly and can burn quickly. Spread them in a single layer on a cookie sheet, place in a 350 oven and watch them like a hawk. Remove when they turn a nice toasty brown and take them off the cookie sheet right away to cool, so they will stop browning.
Ingredients:
4 bone-in chicken breasts, cooked and meat shredded
1 large head green cabbage, shredded
2 oz. (probably about 6 TBSP) sesame seeds, toasted in oven
2 small packages of sliced almonds, toasted in oven
2 bunches of scallions, sliced
2 pkg ramen noodles, broken up and toasted in oven
Dressing:
1/3 cup sugar
2/3 cups apple cider vinegar
1 cup vegetable oil
Salt, pepper and MSG to taste
Mix everything together except the ramen noodles. Add the noodles and toss just before serving. You can use more or less of anything to suit your taste. Keeps well – the noodles get soft, but the salad is still good.
NOTE: Be careful when toasting the sesame seeds, almonds and noodles - they brown quickly and can burn quickly. Spread them in a single layer on a cookie sheet, place in a 350 oven and watch them like a hawk. Remove when they turn a nice toasty brown and take them off the cookie sheet right away to cool, so they will stop browning.