Strawberry Spinach Salad

Salad
1 pint Strawberries, sliced
1 bag washed spinach
4 oz. almonds
3 T. sugar

Toast the almonds in the sugar over low heat. Mix everything in a large bowl and toss.

Dressing
1/2 C. sugar
1 tsp. poppy seeds
2 tsp. sesame seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/4 tsp. Paprika
1/2 C. salad oil
1/4 Cup cider vinegar

Mix thoroughly and pour over salad.

{added by Tiffany: I would only pour dressing over the spinach that you know will be eaten right away. Although usually I love leftovers, this is one that isn't good the next day, the spinach gets soggy, so if you aren't sure if you would use it all, save the dressing, strawberries, and spinach separately and mix together just before serving.}

From Feeding the Flock Cookbook, Provo Utah Grandview East Stake Relief Society, Recipe submitted by Bonnie Anderson.

Grandma Wood's Danish Pudding

2 Cups Cran-Rasp Juice
2 1/2 Tablespoons Constarch
1/2 Cup Sugar
2 Cups Frozen Raspberries

1/3 Cup toasted almonds
Whipping Cream

Put juice, sugar, cornstarch and raspberries in blender. Process. Pour into strainer to remove seeds. Pour into saucepan and cook over low heat--stirring constantly until thickened.
Cool-refrigerate. To serve put into serving dishes, dollop of whip cream and top with almonds.

Enjoy!

P.F. Chang's China Bistro Lettuce Chicken Wraps

We are still perfecting the sauce, but these lettuce wraps are definitely tasty!

8 dried shiitake mushrooms (we used just canned mushrooms)
1 teaspoon cornstarch
2 teaspoons dry sherry (we substituted apple juice)
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 package cellophane Chinese rice noodles,
prepared according to package

Cooking Sauce:
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry (we substituted apple juice)
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Iceberg lettuce leaves ( I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce)

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

To Freeze: Put Lettuce wrap filling in gallon size freezer bags and lay flat in freezer. Buy iceberg lettuce to have fresh when you are ready to eat.

Recipe from Recipe Goldmine

Cashew Chicken

All I can say is yum. Josh and I both love this stuff. Even though it is spicy, we let Logan have some, and he kept eating it.

Cashew Chicken

Sauce mixture:
1/2 cup ketchup
4 teaspoons soy sauce
1/2 teaspoon salt
2 Tablespoons Worcestershire sauce
3 Tablespoons sugar
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1/2 cup chicken broth

2 Tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole chicken breast, cut into bite size pieces
1/4 cup cooking oil

2 Tablespoons fresh ginger-root, minced
1 Tablespoon minced garlic
1 onion, chopped
1 can water chestnuts, drained and coarsely chopped
1 can bamboo shoots, drained and sliced
1 1/2 cups cashews

2 cups cooked white rice

Combine ketchup, soy sauce, Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.

In a bowl, combine cornstarch, sugar, and salt. Toss with the chicken pieces.

Heat a wok or frying pan to a high heat and add cooking oil. When the oil is hot add chicken. Add the ginger-root, garlic and onion. Stir fry the mixture until the chicken is cooked through and opaque. Add the bamboo shoots and water chestnuts. Add the sauce mixture to the pan until it comes to a boil.

Serve topped with cashews and over rice.

To Freeze: After the mixture comes to a boil cool, bag, and freeze. When ready to serve thaw bag in the fridge overnight. Reheat over medium heat until just boiling. Add cashews and serve over rice.


Recipe from Christy's Clipart