RAMEN NOODLE SALAD
Submitted by Sally Baumann
Tie for Second Place in the WALLABIE'S FIBRO-FRIENDLY
RECIPES Contest
1-16 oz. package of cole slaw
2 packages of Ramen noodles - beef flavor
2 bunches of scallions, diced into ¼" slices (use green tops
also)
1 cup slivered almonds
1 cup sunflower seeds
Brown seeds in 400 ° oven for 5-10 minutes. Check so they don't burn. Pound noodle packs to crumble them and to separate them. Mix cole slaw, onions, noodles, almonds and seeds in large bowl.
DRESSING Mix 1 cup oil (vegetable or Canola), 1/3 cup white vinegar, ½ cup sugar and contents of the 2 flavor pouches from the noodles. Whisk thoroughly and pour over salad. This is crunchier and best when first made, but it lasts a long time and is still good days later.
2 Chicken breasts, cooked, cooled, and cubed
2 Tbsp toasted sesame seeds
Sliced water chestnuts
1 head bok choy or napa cabbage, shredded
4 green onions, chopped
1 package Top Ramen Chicken flavor, crumble noodles and set aside
Dressing
Bring to a boil
3 Tbsp sugar
4 Tbsp vinegar
1 Tsp. salt
1/2 tsp pepper
3/4 cup oil
Flavor packet from Top Ramen
Cool dressing and pour over salad. Sprinkle with crumbled noodles just before serving.
Variation: If you like smoked oysters, try adding the juice from the oysters to the dressing and put the oysters in the salad before serving.
1 egg, beaten
1 cup pineapple juice
2 Tbsp flour
2 Tbsp butter
1 Tbsp lemon juice
1/2 cup sugar
4 oz. Cool Whip (you can add more cool whip if you like)
To beaten egg add sugar, flour, and lemon juice. Mix well
Add pineapple juice and butter. Bring to boil and boil until thick. You can do this in the microwave if you stir it often.
Cool this mixture.
Add Cool Whip and spread on jello that is set. Before serving sprinkle with shredded cheese.
Mix together 1 cup sour cream and 1 cup miniature marshmallows.
Refrigerate overnight
Whip above mixture and frost jello
2 cucumbers, peeled and sliced
1 onion, sliced or chopped
3/4 cup mayonaise
1/4 cup sugar
1/2 tsp salt
pinch pepper
3 Tbsp vinegar
Put cucumbers and onions in bowl, mix other ingredients and pour over cucumbers. Stir to mix and refrigerate overnight before eating.
1 cup vegetable oil
1 cup vinegar
1 cup sugar
1 tsp salt
1 tsp pepper
1 tsp garlic salt
1 tsp dry mustard
1 Tbsp dried parsley
Blend in blender. Let sit in fridge one hour or more.
Stir and pour over cooked rotini pasta.
Add your choice of onion, green pepper, celery, carrots, olives, etc.
1 large can mandarin oranges, save juice
1/4 cup vegetable oil
1/4 cup wine vinegar
1/4 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp dry basil
1/8 tsp crushed savory
Torn leaf lettuce
Sliced red or sweet white onion
Mix reserved juice with oil, vinegar, sugar, salt, pepper, basil, and savory. Pour over lettuce, onion, and oranges.
You can adjust the sugar and herbs to your taste.
Directions:
In a medium saucepan over low heat, melt the cranberry sauce.
Cut the cherries into pieces and add them to the melted sauce.
Stir in the pineapple with its juice. Remove mixture from heat.
In a medium bowl, pour the boiling water over the gelatin; stir until
the gelatin has dissolved. Add the gelatin mixture to the cranberry
mixture and stir. Stir in the optional nuts.
Pour into a 9x13 inch pan and chill until set.
Ingredients:
1 Can Whole Berry Cranberry Sauce
2 Cups Boiling Water
2 Regular Size Pkgs. Strawberry Jello
1 (16 oz.) Pkg. Frozen Strawberries, partially thawed
1 Sm. Can Crushed Pineapple
2 Cups Mashed Bananas
8 oz. Carton Sour Cream
1/2 Cup Chopped Pecans
Directions:
Mix boiling water and Jello until thoroughly dissolved, add all of the other
ingredients except the sour cream and nuts.
Pour 1/2 of the mixture into a dish and place in the ice box until well set
.
Leave the other 1/2 mixture sitting out where it will not congeal.
When the first 1/2 is well set, mix the nuts and sour cream and spread over it.
Then gently pour the remaining half of the Jello mixture over the sour cream
and refrigerate until firmly set.
Ingredients:
1 Pkg. Lime Jello
1 Cup Boiling Water
1/3 Cup Sugar
2 Cups Well-Cooked Rice
1/2 Pint Cream, whipped
1 Small Can Crushed Pineapple (undrained)
Colored Miniature Marshmallows
Directions:
Mix Jello, water and sugar. Let congeal a bit. Then add rice, cream,
pineapple and as many marshmallows as you wish. Refrigerate
Prep:15 mins. Total:1 Hr.15 mins. (includes refrigerating)
2 pkgs.(4 oz.serv.size)Jello Pistachio Flavor Instant
Pudding & Pie Filling
2 cans(20oz.size)Crushed Pineapple In Juice,
Undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Chopped Pecans
3 cups(8oz.tub) Thawed Cool Whip Topping
*Cut up Cherries if desired
Mix dry pudding mix,pineapple,marshmallows,and
pecans in large bowl until well blended.
Gently
stir in whipped topping;cover.
Refrigerate 1 hr.
or until ready to serve.
*You can garnish with cherries,additional cool whip, or chopped pecans if desired.
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