I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Napa (Chinese) Cabbage Salad

Dressing: ½ cup oil
6 Tbsp. vinegar
4 Tbsp. sugar
½ tsp. pepper
Flavor packet from Ramen Chicken Flavored Noodles

Salad: 1 package Chicken Flavored Ramen Noodles
1 Napa cabbage, shredded or thinly sliced
(Approx. 1½ to 2 lbs.)
2 bunches green onion, sliced
1 green pepper, cut into small cubes
1 cup toasted slices almonds*
1 oz. toasted sesame seeds*

Mix dressing ingredients together and heat until sugar is dissolved. Remove from heat and allow to cool before using. Mix all other ingredients except almonds and sesame seeds. Pour dressing over salad and toss. Add almonds and sesame seeds just before serving.

*To toast almonds and sesame seeds, spread on cookie sheet and place in 350 degree oven for about 6 to 8 minutes until lightly golden. Watch carefully, as they burn quickly.
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