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Category: - Author:- Contributor:

Hot Chinese Chicken Salad

Ingredient:

CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
For two large salads: 2 chicken breast – cooked with desired seasoning
2 large bowls of lettuce Tomatoes (optional)
Crumbled bacon (optional) Hot peppers (optional)
Slivered almonds (optional)Desired shredded cheese(I like cheddar)
Dressing (the best part):
½ cup oil 1/3 cup apple cider vinegar
1 TB soy sauce (low sodium)
2 packets Equal – Splenda 1 Dash ginger
1 Dash pepper 1 Dash garlic salt

Direction:

How to Prepare:
Bring ingredients of dressing to a boil in a pan and stir with wisk. Once all ingredients are well-blended, pour over salads.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.