Today, we have a guest post from a bit of a surprising source, my mother. Enjoy!
Sweet Slaw, Calico Beans, New Potatoes w/ Peas and Mint, and (according to my daughter) the driest chicken ever!
Serves 8-10, leftovers are fine
1 package of ramen noodles (chicken flavored) (I used Oriental flavor)
either one head of cabbage or, easier, one or two bags of slaw salad
½ cup toasted almonds
3 tablespoons of sesame seeds
2 Tablespoons sugar
¼ cup cider vinegar (could use champagne vinegar if you have it)
¼ cup vegetable oil (I used only 1/8 cup)
¼ sesame oil
¼ teaspoon salt
¼ teaspoon Worcestershire sauce
¼ teaspoon pepper
chicken seasoning from ramen
Thinly slice cabbage and put into a large bowl. Or just open the bags and drop the slaw in!
In a dry pan, lightly toast the almonds, making sure not to let them burn. Or just throw in untoasted almonds.
Combine all of the dressing ingredients and mix well until sugar is dissolved.
Put ramen noodles in a plastic baggie and crumble them into small pieces.
Add the ramen, almonds and sesame seeds to the cabbage and mix well.
Pour the dressing and toss well.
Refrigerate until ready to serve.
This slaw can be made the day before.
Here is an easier, similar recipe.
1 bag slaw salad
1 cup toasted slivered almonds from Trader Joe’s
2 pkgs of Oriental (not chicken) Ramen Noodles
Mix first two ingredients in a bowl. Put the noodles in a Ziploc bag and smash them up. Do not add noodles until the very end.
In a separate bowl, mix the following:
1 scant cup canola oil
6 Tablespoons sugar
6 Tablespoons red wine vinegar
1 pkg of the Oriental seasoning from the noodles
When ready to serve, pour the dressing over the slaw and mix. Add the noodles and give it a good toss.
Easy Corn Pudding
1 (15 oz.) can of creamed corn
1 (15.25 ounce) can of whole kernel corn
¼ lb. butter, softened
1 (8.5 ounce) package of corn bread mix (I used Jiffy corn muffin mix)
1 (8 ounce) container of sour cream (optional)
water from corn cans
1. Preheat oven to 350 degrees. Put butter in a 2 quart casserole dish, place in oven until melted.
2. Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream.
3. Mix well, bake uncovered approximately 30 minutes. (I needed to leave it in a lot longer to get the top to brown a little.)
Several of the comments after this recipe recommended adding two eggs (which I did). They also said to use the water in the whole kernel corn can as well (which I also did). I’m sure you can experiment with many aspects of this recipe.
1/2 lb bacon, chopped
1 onion, diced
1/2 cup ketchup
3/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard (Dijon works)
50 oz or so of canned beans (5 cans): I like to use any combo of black, kidney, butter beans, garbanzo, navy beans or white beans.
Set oven to 350 degrees. Fry up the chopped bacon over medium heat until browned. Remove with a slotted spoon and put aside. Add the chopped onions and cook until translucent, about 5 minutes. Mix together the ketchup, brown sugar, cider vinegar and mustard. Toss together the beans, onions and bacon and pour the sauce over top. Mix thoroughly and pour into a 9 x 13 pan. Cook uncovered for 45-60 minutes. Enjoy!