Asian Salad

Asian Salad, also known as Crack Salad in our family, is a favorite among friends and family!  I don't know how many times I have been requested to bring this to potlucks and for a copy of the recipe.  Here it is!!!!  I hope you enjoy it as much as we do!!!!

Asian Salad

2 pkg Ramen noodles, crushed (throw out the season packets, you will not need them)

1 cup blanched slivered almonds

2 teaspoons sesame seeds

½ cup butter, melted

1 head Napa cabbage, shredded (I use a bag of pre-shredded cabbage)

1 bunch green onions, chopped

¾ cup vegetable oil

¼ cup distilled white vinegar

½ cup white sugar

2 tablespoons soy sauce (I use low sodium)

1. In a medium skillet over low heat, brown Ramen noodles, almonds, and sesame seeds with melted butter.  Once browned, take off heat and cool.

2. In a small saucepan bring vegetable oil, sugar, vinegar to boil for 1 minute.  Cool. Add soy sauce.

3. In a large bowl, combine shredded cabbage and chopped green onions.  Add the noodle and soy sauce mixture.  Toss to coat.  Serve.

Chicken Sandwiches

We are finally moved into our new home and getting settled!  I am looking forward to cooking and serving my family meals in our new kitchen.  I love summer meals!  This is one of my husbands favorites.

Chicken Sandwiches  
Better Homes and Gardens 2004

2 skinless, boneless chicken breast, finely chopped
1 Tbsp butter
1 tsp chili powder
1/2 tsp ground cumin
1 clove garlic, minced
Dash cayenne pepper
1 3oz pkg cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1 10oz can Rotel
2 green onions
2 Tbsp snipped fresh cilantro
sliced bread or tortillas
cucumbers, avocados, tomatoes, sliced
lettuce

1.  In a large skillet cook chicken in hot butter until lightly browned and no pink remains.  Stir in chili powder, cumin, garlic, and cayenne;  cook for 1 minute more.  Cool slightly. 
2.  In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream until creamy and combined. ( I add extra cream cheese and sour cream to make it creamier too.)  Fold in chicken mixture, drained Rotel, green onions, and cilantro.  Cover and chill up to 24 hours. (I chill for about an hour when I don't have time.)
3.  Spread mixture on slices of bread or on tortilla.  top with lettuce, and any veggies you like.  Roll up or make into a sandwich.  
Makes about 6 sandwiches.