HAWAIIAN CHICKEN SALAD

When I first moved to Minnesota I went to work for the local restaurant. This is where I first had this salad. The recipe for the dressing is the closest one I can find. It is really nice for the summer months here in Minnesota because the weather is so hot and humid. Most of the time you don't feel like cooking a big meal for at least 2 months of the summer. Now that I don't have central air conditioning , just the wall model, I don't like heating the oven when it gets to be over 80 degrees outside. We also get the afternoon sun in our main living space so what ever we can do to keep it cool is what I am all about.

You will need for each serving of salad

2 cups of greens

(I use romaine and iceburg)

2 slices of bacon cooked and chopped

1 chicken breast cooked and sliced

1/4 cup mandarin oranges

1/4 cup tidbit pineapple or fresh cut into bite size pieces

(I use DOLE brand)
Lighthouse Brand Coleslaw Dressing

(I use two tablespoons)

You may adjust any of these to suit your taste

Cook the bacon and drain on paper towel, use a good quality bacon

Drain the bacon fat and using the same pan cook your chicken breast. Season as you wish. I use a little season salt and onion powder. I also use a fresh vegatarian fed, free range chicken so I have to cut my own breast meat off. You may use a boneless skinless breast.

While the chicken is cooking I assemble all the other ingredients. It takes about 20-30 minutes to cook the chicken. I put the greens on the plate first then add the oranges and pineapple ( sprinkle them over the salad) Add the sliced chicken breast( you may cut it into pieces especially if children are eating this)drizzle one tablespoon of the dressing over the salad then add the bacon and drizzle more dressing over the salad.
(The dressing has to be a creamy, sweet-sour type coleslaw dressing)

ENJOY!!

I have often thought the Hawaiian Bread would go well with this but have not tried it yet ( I am cutting out some of my carbs until I can lose a couple of pounds)

GRANDMA ROLFZEN'S GOULASH

Chop 1/4 cup onion and 1/4 cup green pepper

Add 1 can kidney beans drained and rinsed

Add 1/2 to 1 pound browned hamburger
(I use 1/2 half to cut back on my red meat)

Boil 1 cup macaroni and drain,

add 1 can diced tomatoes with liquid

(petite or Italian flavored work also)

also add 1 can tomato soup (not sauce)

Mix all ingredients together and bake at 350 degrees for 35-45 minutes
You may make this ahead of time..if it has been refrigerated allow 15 extra minutes in the baking time. It goes nice with a green salad and some garlic toast.

ENJOY!!!

COTTAGE BREAKFAST POTATOES

I start with 4 or 5 medium potatoes, peeled.

Heat the pan on medium with 2 Tablespoons oil

and 2 Tablespoons butter, (you don't want to burn the butter)

you may add a little more oil if that isn't enough in your pan.

Cube the potatoes and add in the hot pan

stir around a little then add seasoning
1/2 teaspoon season salt and 1/8 teaspoon pepper
(more or less depending on your taste)

cook potatoes until browned
this will take around 15 minutes, stir every few minutes
then add 1/4 cup green pepper chopped
and 1/4 cup onion chopped

stir often until peppers and onion are tender

I like to serve this with and omelete or scrambled eggs, a fresh muffin and some fruit

It is really good for a brunch.

ENJOY!!!

Ashley's Absolutely Award Winning Oreo Chocolate Truffles

These truffles are very easy to make.They aren't a long-standing family tradition, but I plan to make them one. Someone made these for us last year for Christmas and I loved them so much I made them for a chocolate cook-off at church. I won first prize, so really these should be called Ashley's Absolutely Amazing Award-Winning Oreo Chocolate Truffles!!

Oreo Chocolate Truffles

• 8 ounces Cream Cheese
• 1 Package Oreo Cookies
• 3 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips

Whip cream cheese until soft.Grind cookies in a food processor. Mix with cream cheese until blended. Place mixture in refrigerator for at least 4 hours until firm. Roll into balls and dip into chocolate. Melt chocolate in double boiler and keep warm while dipping. ( I use toothpicks to take the balls out of the chocolate.)

You can also dip these into white chocolate, but I haven't done that yet, at least not anytime that it has turned out. Do not use white chocolate ships. The chocolate clumps, and they really do taste horrible. Instead, use almond bark for candying. I've heard that works best. When you do it this way, they look like little snowballs, plus, the white chocolate gives it more of that Oreo filling taste.

~Ashley with Grandpa and Grandma Burnson~

Spicy Thai Noodles

We first tried this dish at a church potluck about 8 years ago. We liked it so much we asked for the recipe and have made this often ever since. We passed it on to our sister awhile ago and are so glad she likes making it too so we can eat it when we visit at her house!
Cut this recipe in half if you're not feeding a group!
Ingredients.

1 Cup Soy Sauce
1 Cup Brown Sugar
1/2 Cup sesame Oil
1/4 Cup Balsamic Vinegar
1/4 Cup Hot Chili Oil or Hot Sesame Oil ( If you don't enjoy setting your mouth on fire you may want to start with 1 teaspoon and go from there )
2 Shredded Carrots
Minced Green Onions
Sesame Seeds
32 oz Rose Brand Oriental Egg Noodles or any Asian style noodle. ( They look like square shaped spaghetti noodles ).

Cook noodles according to package.
Mix liquid ingredients and brown sugar in bowl and pour over noodles. Mix in carrots and onions. Mix thoroughly, (this is a lot of noodles so will feed many and will be a bit difficult to mix.)
You can slice up any leftover meat you may have into strips or cook up one flat iron steak with salt and pepper and then add sliced meat to noodles. Top with sesame seeds. Let sit in refrigerator overnight and eat cold!

CARAMEL CORN

CARAMEL CORN

I recieved this recipe at a tupperware party many moons ago. I have changed it slightly.

8 cups popped popcorn--(I use 10)

3/4 cup packed brown sugar

6 Tablespoons margarine or butter--( I use 8,one cube butter)

the texture is a little different when using margarine a bit more chewy

3 Tablespoons corn syrup

pop corn and put it in a pan for the oven

assemble ingredients

put in heavy saucepan, melt butter on medium heat, add sugar and corn syrup, stir together so it is well combined then stir until it begins to boil. Boil 5 minutes on medium heat
stir just if you think it needs it.( depends how high your medium heat is you don't want it to burn) I usually stir it a couple of times
.

This is what it looks like after boiling 5 minutes

Pour over popped corn. I use a rubber scrapper so the corn doesn't break up to much but it has to be heat resistant. Turn it over and over til coated then put in the oven at 300 degrees and bake for 10 minutes, turn it over and over again to coat and put back in the oven for 10 more minutes, again turn it over and over to coat and add peanuts (1/2 -1 cup) now, if you want a cracker jack like popcorn bake 5 - 10 more minutes. Check it after 5...You may use other types of nuts also, the raw nuts may be added at the beginning, but the nuts that are all ready toasted, should be added near the end . I am working on a chocolate variety like "Harry and David" make. It is not quite ready for publication yet.

Pour out on counter covered with wax paper and enjoy!!
ok..you better let it cool a bit or you will burn your tounge:)

I usually make this in the fall and winter because I don't like to heat up the oven in summer when it is so hot. I think it stores well in sip-lock bags or a tin or jar with a screw type lid. The Tupperware has such a tight seal, I feel it changes the quality.
I am not sure how long it stores well because I can never get it to stay around that long but I would imagine a few weeks at least, as long as the environment isn't to humid.

Oslo Kringle

This is a very, very easy dessert to make but looks and taste like you're a pro in the kitchen. The first time we ever had this dessert was when we lived in Tacoma on Bristol Street. Our new neighbors, the Rolands, gave this to us as a Christmas gift. It came on a platter, with pink icing and sprinkles, wrapped in cellophane with a bow on top. It was so pretty and I was very impressed by this . Kathleen Roland said it was really very easy to make and I would be surprised. She then gave me the recipe which I have made many, many times. In fact, it is one of 3 desserts I make when we have unexpected company. You will need:

• 1 cup water
• 1 cube ( 1/2 cup) butter or margarine
• 1 cup flour
• 3 eggs
• 1 cup powdered sugar
• milk or water ( for icing)
• 1/2 teaspoon almond or vanilla extract
  

Boil the 1 cup water then add the butter just until it melts.

Add the 1 cup flour and stir until the mixture "slips" the pan.

Add the 3 eggs, one at a time, stirring until they are well mixed in.

Drop the mixture by spoon into a ring shape on a parchment paper lined baking sheet.

Bake at 425 degrees for about 40 minutes. When cool frost with approximately 1 cup of powdered sugar mixed with extract and small amount of milk, so the icing glazes this dessert. Sprinkles may be added now.

This dessert is also delicious without glaze and is so pretty if placed on a pretty platter with a bit of decoration off to the side. I use evergreens and holly during Christmas season, fall leaves in the Autumn...you get the picture! This is lovely served with fresh coffee or tea, milk for the kids in the group~