Oriental Coleslaw

Uncooked ramen noodles, almonds and sunflower seeds add crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping.

 Ingredients

• 1 16 - ounce package shredded cabbage with carrot (coleslaw mix)
• 4 green onions, thinly sliced
• 1 3 - ounce package chicken-flavored ramen noodles, broken up
• 1/2-3/4 cup slivered almonds, toasted
• 1/2-3/4 cup sunflower nuts
• 1/2 cup salad oil
• 1/3 cup vinegar
• 1 tablespoon sugar
• 1/8 teaspoon ground black pepper
• Sliced green onion (optional)
• 
  
• Makes 12 servings

Directions

1. Combine coleslaw mix, green onions, ramen noodles (set aside seasoning packet for the dressing), almonds, and sunflower nuts in a salad bowl. Chill, covered, until serving time, up to 1 hour.
2. For dressing: In a screw-top jar, combine oil, vinegar, sugar, pepper and seasoning from the package of noodles. Cover and shake. Chill until serving time.
3. Before serving, shake dressing; pour over salad and toss to coat. If you like, garnish salad with additional sliced green onion.

Nutrition Facts

(Oriental Coleslaw)
Servings Per Recipe 12, fiber (g) 2, sodium (mg) 136, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 37, pro. (g) 4, Potassium (mg) 160, sugar (g) 3, vit. C (mg) 14, vit. A (IU) 874, iron (mg) 1, Fat, total (g) 16, Riboflavin (mg) 0, cal. (kcal) 192, Thiamin (mg) 0, sat. fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 0, Niacin (mg) 1, Trans fatty acid (g) 0, carb. (g) 10, Folate (µg) 34

Bacon-Lovers' Potato Salad

Bacon-Lovers' Potato Salad

Serves 6 to 8

2 1/2 pounds red potatoes
6 ounces thick-cut bacon slices (6 to 7 slices), diced
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/3 cup thinly sliced scallions
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1/4 cup coarsely chopped fresh parsley leaves

Halve the potatoes (quarter if large), then cut crosswise into 1/2-inch-thick slices. Place in a large saucepan of heavily salted water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are knife-tender, 4 to 5 minutes. Meanwhile, cook the bacon and make the dressing.
Place the bacon in a medium frying pan and cook over medium heat, stirring occasionally, until crisp and browned, 15 to 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Measure out 1/4 cup of the bacon fat and place in a large heatproof bowl.
Add the vinegar, mustard, scallions, and 1/2 teaspoon salt to the bacon fat, season with pepper, and whisk to combine; set aside until the potatoes are ready.
Drain the potatoes well, immediately add to the bowl of dressing, and gently toss with a rubber spatula to combine. Taste and season with more salt and pepper as needed (the potatoes will probably need a lot of salt). Set aside to cool slightly and for the flavors to meld, about 20 minutes. Add the parsley and reserved bacon and toss to combine. Serve warm or at room temperature.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Taco Casserole

Taco Casserole
7oz. bag Nacho Cheese Doritos, crushed
1 lb lean or extra lean ground beef
1/2 cup diced onion (optional)
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese

Directions :

Shredded Lettuce. diced tomatoes,sour cream.guacamole,salsa, jalapenos or any taco toppings you might like

Brown beef and onion in skillet ,drain off any fat add seasoning mix according to package directions

Layer ingredients in 9 x 13 pan as listed - crushed chips, seasoned meat and 2/3 of cheese

. Bake at 350 * for 15 minutes.

Remove from oven and top with shredded lettuce tomatoes and remaining cheese along with any of you favorite taco toppings

Summer Bean Salad

I’ve been making this recipe for over 30 years, and it always seems to be a favorite. This isn’t your typical bean salad, though—the mandarin oranges make it unique and refreshing.

6 ServingsPrep: 10 min. + chilling

Ingredients

• 2 cans (11 ounces each) mandarin oranges, drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 medium green pepper, chopped
• 1/2 cup chopped red onion
• 1/4 cup minced fresh parsley
• 1/2 cup canola oil
• 1/4 cup red wine vinegar
• 1 teaspoon sugar

Directions

• In a large bowl, combine the oranges, beans, green pepper, onion and
• parsley. In a jar with a tight-fitting lid, combine the oil, vinegar
• and sugar; shake well.
• 
  
• Pour over salad and toss to coat. Cover and refrigerate for at least
• 4 hours before serving. Yield: 6 servings.

Nutty Broccoli Slaw

Nutrition Facts

• One serving:(3/4 cup)
• Calories:206
• Fat:15 g
• Saturated Fat:2 g
• Cholesterol:0 mg
• Sodium:248 mg
• Carbohydrate:16 g
• Fiber:3 g
• Protein:

INGREDIENTS

• 1 package (3 ounces) chicken ramen noodles
  
• 1 package (16 ounces) broccoli coleslaw mix
  
• 2 cups sliced green onions (about 2 bunches)
  
• 1-1/2 cups broccoli florets
  
• 1 can (6 ounces) ripe olives, drained and halved
  
• 1 cup sunflower kernels, toasted
  
• 1/2 cup slivered almonds, toasted
  
• 1/2 cup sugar
  
• 1/2 cup cider vinegar
  
• 1/2 cup olive oil
  
  

DIRECTIONS

Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.

Printed from tasteofhome.com Jul 3, 2009

Copyright Reiman Media Group, Inc © 2009

Broccoli Salad

Fresh Broccoli Salad

Rated: Submitted By: Nora Photo By: Karen Freeman, Texas Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 9

" This salad has bite and crunch and sweetness. Broccoli, crumbled bacon, raisins and nuts, with a smattering of red onion. The dressing is mayonnaise based, with sugar and vinegar adding a sweet and sour dimension. Serves eight."

Ingredients:

2 heads fresh broccoli 1 red onion 1/2 pound bacon 3/4 cup raisins

3/4 cup cheese, cubed (I use cheddar) 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar

Directions:

1.	Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2.	Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3.	To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 3/24/2009