Saturday, February 23, 2008

Ramen Chicken Salad and Dreamsicle Salad

This is for you Diana :-)

Starting around...last...october maybe, my Laurels class at Church decided that we would try, once a month, to have a cooking/recipe trading night. Each month would have a different theme, and all of us could bring a dish if we wanted, or just a recipe, and then our leaders would bring the materials to make a dish together. Needless to say, it's been pretty fun! We've had casserole night (of course..since we ARE Mormon), soups/salads, breads, etc. This last January was soup and salad (I brought Chicken Enchilada Soup..I'll have to post that later). Sister Stevens, the Young Women's President for my ward, had us make a delicious Ramen Chicken Salad. Let me tell ya, it's probably one of the best of its kind. We've had it a couple of times at my house since and we all really like it. It's really simple and quick to make, and served with garlic toast, makes a great meal. Also probably a really good idea for a potluck. It makes A LOT. I'm also putting a recipe up that my friend Heather brought for a desert salad. It was SO good, and I definitely recommend it do anyone with a sweet tooth :-D

Ramen Chicken Salad
3 Tbsp. Margarine or Butter 1 pkg. oriental-flavor ramen noodles
2 Tbsp. Sesame Seeds 1/4 c. sugar
1/4 c. white vinegar 1 T. vegetable oil
1/2 tsp. pepper 2 c. cut up cooked chicken
1/2 c. dry roasted peanuts 1/2 c. sliced green onion
16 oz. bag coleslaw mix

Melt margarine (or butter) in skillet over medium heat. Stir in seasoning from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into margarine mixture. Cook two minutes, stirring constantly; stir in sesame seed. Cook about two more minutes, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil, and pepper in large bowl (large enough for the rest of the ingredients). Add noodle mixture and remaining ingredients, and toss well.

Dreamsicle Salad
1 3 oz. package tapioca pudding mix
1 3 oz. package vanilla pudding mix
1 3 oz. package orange gelatin
3 cups water
1 11 oz. can mandarin oragnes, drained
1 8 oz. container frozen whipped topping, thawed

Combine tapioca pudding, vanilla pudding, and orange gelatin mixes with water in cooking pan. Cook until mixture comes to a boil and thickens. Remove fromheat and cool. When cooled, fold in oragnes and whipped topping. Refrigerate overnight.



Brandon and Diana Bronson Family Blog said...

Yum! Thanks so much for posting the recipe. That was sooo good! =)

Mother of the Bride said...

You are such a good food writer, Katie! You should contact Rachel Ray and see if she needs any help!

Linda said...

I just discovered your recipe blog! I'm very excited!