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Friday, September 14, 2007

More recipes!

I didn't have too much faith that the recipe exchange would work, because I've done some before that never came through. But this one is working well. Here are some of the ones that I've gotten so far:

Cabbage Chicken Salad
This is a great salad to bring to a pot luck. Everyone loves it and it can be made ahead in 3 portions and combined at the pot luck to keep the crunchies crunchy.

1/2 head of cabbage, shredded
2 green onions, sliced
1/2 to 1 can of white chicken (or 1 - 2 cups of fresh cooked)

1 pkg of chicken top ramen noodles
1 sml pkg sliced almonds
2 T sesame seeds, toasted (brings out the flavor)

1/2 cup salad oil
2 tsp salt
2 tsp vinegar (I use cider)
1 tsp salt
1/4 tsp pepper
seasoning packet from top ramen noodles

The dressing is best served chilled but this can be made a day ahead, bagged and ready for the event. I even compile it as I need it - so if I just want enough for myself, I fix just enough for myself. I personally don't like it the second day but some people do.

Hope this is a new recipe for you! :o)
Chris White Rosborough

Here is a recipe for Pork Adobo that is pretty darn good:

1/3 cup cider vinegar
2 Tblsp soy sauce
1 tsp salt
3 cloves garlic minced
3 bay leaves
1/2 tsp black pepper
1 Tblsp sugar
1/2 cup water
1 1/2 lbs pork shoulder (cubed)
2 Tblsp vegetable oil

Mix all of the ingredients into a medium sized sauce pot--except for the oil & meat. (Do not use an aluminum pot.) Stir until well blended (doesn't take but a few stirs). Then add the cubed pork shoulder & let it marinate for at least 30 minutes. After marinating, bring the meat & sauce up to a boil and then cover & lower the heat to a simmer for 1 hour or until the meat is tender. After simmering, remove the meat from the sauce & brown it in a skillet with the vegetable oil (reserve the sauce.) After the meat has been browned add the sauce back to the meat & you are ready to serve. We prefer to serve this over white rice but it would most likely be equally as good with brown rice or cubed potatoes.

We generally double all of the ingredients so that you can have plenty of sauce to cover all of the meat & be able to serve four to six generous helpings...the kids love it too :o)

Jenn Emmerson


I SPICE cake Mix
1 Can Pumpkin (for pies)

Combine both ingredients.
Pour into two loaf pans srayed with PAM.
Bake at 325 degrees for about 1 1/2 hours or until toothpick comes out clean.

LET COOL before cutting.


Christina Caplan

Salmon Cheesecake ( not a dessert)


One box of cream cheese
One can on Red boneless salmon
1/2 tsp garlic (minced)
2 sprouts of tarragon (fresh)
2 twigs of basil (fresh)
2 twigs of Sage ( fresh)
sm flat bottomed bowl
plastic wrap

Pull leaves off fresh herbs and finely chop
mix all ingrediance with blender till smooth and fully blended together
line bowl with wrap
firmly pack mixture in to bowl making sure to flatten off the top covering with the edges of wrap
place in fridge for at least 2 hrs

to serve :
pull wrap away from mixture
place plate on bowl
pull bowl up leaving mixture on plate, remove plastic wrap
serve with crackers or slices of french bread

Hope you like it, enjoy!!

Alexy Reynolds


alisonwonderland said...

two ingredient pumpkin spice loaf?! how easy can you get! i've got to try that!

Anonymous said...

Try this in muffin tins--still have to bake longer. Also, I put a small can of crushed pineapple with juice in the recipe!