Napa Cabbage Salad

You MUST make this salad – everyone asks for the recipe and it’s excellent for picnics, buffets – and teenagers! 

Napa Cabbage Salad
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Ingredients
  1. 1 large Napa cabbage(suey choy)cabbage, chopped
  2. 2 bunches green onions, chopped
  3. 1 red bell pepper, seeded and diced
  4. 1/4 cup butter
  5. 1 cup slivered almonds
  6. 2 pkg. chicken-favoured oriental soup noodles with seasoning mix
Dressing
  1. 1 cup vegetable oil
  2. 1/2 cup red wine vinegar
  3. 2 garlic cloves, minced
  4. 2 tsp. soy sauce
  5. 1/3 cup sugar
Instructions
  1. Place chopped cabbage, green onions and red pepper in large salad bowl.
  2. Melt butter in frying pan and saute almonds, broken noodles and seasonings until golden. Add to cabbage mixture and toss.
  3. Shake dressing ingredients in a jar. Pour SOME over salad and toss at least 1/2 hour before serving. NOTE: You will have extra dressing – refrigerate and use again.
  4. Cole’s
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Cole’s Law: Thinly sliced cabbage

Lunch Box Muffins

These are also perfect for breakfast

Lunch Box Muffins
Serves 12
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Ingredients
  1. 1 1/2 cups broccoli, finely chopped
  2. 1 1/2 cups chopped cooked ham
  3. 1 medium onion, chopped
  4. 1/2 cup freshly grated Parmesan cheese
  5. 6 eggs
  6. 1/2 cup vegetable oil
  7. 1 1/4 cups flour
  8. 1 Tbsp. baking powder
  9. 1 tsp. oregano
  10. 1 tsp. chopped parsley
  11. 1/4 tsp thyme
  12. 1/2 tsp. garlic powder
Instructions
  1. Preheat oven to 375 F. Cook broccoli until tender crisp. In large bowl, combine broccoli, ham, onion and cheese. In another bowl, beat eggs until foamy; blend in oil. Add the dry ingredients; beat until smooth. Stir in broccoli mixture until just blended. Spoon into greased muffin tins. Bake for 20 - 25 minutes or until lightly browned. May be served warm or cold.
Notes
  1. Makes 12 large muffins.
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Spinach and Strawberry Salad

Spinach and Strawberry Salad
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Ingredients
  1. Spinach – enough for your crew
  2. Strawberries - same as above
Dressing
  1. 1/3 cup white sugar 75 ml
  2. 1/2 cup oil 125 ml
  3. 1/4 cup white vinegar 60 ml
  4. 2 Tbsp. sesame seeds 30 ml
  5. 2 Tbsp. poppy seeds 30 ml
  6. 1/4 tsp. paprika 1 ml
  7. 1/2 tsp. Worcestershire sauce 2 ml
  8. 1 1/2 tsp. minced onion 7 ml
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Instructions
  1. Tear spinach into bite-sized pieces. Cut strawberries in half. Combine dressing ingredients and mix well. Toss with spinach and strawberries.
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Child’s suggestion for a love ballad: “I’m in love with you most of the time, but don’t bother me when I’m with my friends.”

Fiesta Chicken Tortilla Salad

Celebrate the season with one of our favourite summer salads

Fiesta Chicken Tortilla Salad
Fiesta Chicken Tortilla Salad
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Ingredients
  1. 1 whole, boneless chicken breast 1
  2. 1 tbsp. Tabasco 15 mL
  3. vegetable oil for frying
  4. 3 soft corn tortillas, cut in 1/4 inch strips 3
  5. salt
  6. 1/2 red bell pepper, cut in strips 1/2
  7. 4 cups romaine lettuce, sliced in strips 1 L
Dressing
  1. 4 Tbsp. toasted sesame seeds 60 mL
  2. 2 Tbsp. white wine vinegar 30 mL
  3. 1 tbsp. Dijon mustard 15 mL
  4. 1/2 cup vegetable oil 125 mL
  5. salt and pepper to taste
Instructions
To prepare chicken
  1. Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
  1. Combine ingredients in blender and blend until smooth.
  2. To prepare salad: Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
  3. 43% of all statistics are worthless.
Instructions
To prepare chicken
  1. Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
  1. Combine ingredients in blender and blend until smooth.
  2. To prepare salad: Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
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