I have 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 my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're 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.






Wednesday, March 7, 2018

Oriental Salad

1 to 2 heads Napa cabbage, thinly sliced
4 green onions
2 3-oz. packages Ramen noodles
1/'2 cup sunflower or sesame seeds
4 oz. slivered or slices almonds

Dressing:

1/3 cup sugar, heaping
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 Tbsp. soy sauce

Brown nuts and noodles.  Combine cabbage and onions.  Add nuts and noodles about an hour before serving.  Put dressing in jar and shake well.  Add it to vegetables no more than 15 minutes before serving. 

From Lynn Craig Jankowski.  Very good.
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