Asian Chicken with Ramen Noodles

2 packages ramen noodles
2 lb chicken breast, cut into bite-sized pieces
½ lb snow peas, ends removed, and cut into ½ slices
1 cup sliced carrots or substitute 2 cups frozen mixed vegetables
1 can sliced water chestnuts
1 cup teriyaki marinade sauce
1 tsp. sesame chili oil, plus more for stir frying
1 tbsp. garlic chili paste

Mix the marinade sauce, chili oil, and garlic paste in a large bowl. Add the chicken and marinade about 20 minutes.

Break ramen noodles inside the package into chunks, then open the package. Set aside the flavor packet.  Soak the noodles in a bowl of water while the chicken is marinating.

Heat a large skillet or wok on medium high heat. Use more chili oil as cooking oil. Pull chicken out of marinade and stir fry until cooked through. Add seasoning packets from ramen to remaining marinade, toss ramen and vegetables in marinade until coated. Add to skillet with chicken and stir fry to desired tenderness.  Serves 4.

Laura

Antipasto

2 can boneless skinless sardines
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni

Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil

1 8-ounce can tomato sauce

Optional: cayenne pepper

Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.

Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing

Gran Duddie

Marinated Vegetables

Marinade
1 cup olive oil
1/2 cup water
1/2 cup white wine vinegar
1 tablespoon each: sugar, thyme, marjoram, basil, pepper
1 large garlic clove, minced
1 large bay leaf

Vegetables
carrot slices
zucchini slices
cherry tomatoes
broccoli flowerets
cauliflower
celery chunks
baby corn ears
mushrooms

Mix the marinade, add the vegetables, store in the refrigerator for several hours. Drain the vegetables thoroughly and place in a bowl to serve.

Martha

Glazed Carrots & Parsnips

1 cup canned chicken broth
3 Tablespoons butter
1 1/2 Tablespoon brown sugar
1/2 teaspoon salt
1 pound carrots, cut into sticks (about 2 cups)
1 pound parsnips, peeled and cut into sticks (about 2 cups)
2 Tablespoons minced fresh parsley

In a large saucepan, combine the broth, butter, brown sugar, and salt. Bring the mixture to a boil. Add the carrots and cover. Cook over moderately high heat for 1 minute. Add parsnips and cook, covered, for 4-5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a bowl and cover, keeping them warm. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over the vegetables. Add parsley, and salt and pepper to taste and toss the mixture gently. Serves 4.

Laura

Italian Sautéed Beans

1 cup roasted red pepper strips (1/4")
5 garlic cloves, coarsely chopped
2 tbsp olive oil
2 cans cannelini beans, washed and drained
1/4 cup white wine
1/2 tsp dried Italian seasoning
1/2 tsp sea salt
1/2 tsp pepper
6 fresh basil leaves

Heat the olive oil in a large skillet. Add the garlic and cook until browned. Add the remaining ingredients and cook 4-5 minutes. Cut the basil leaves into thin strips, then add to the skillet, cook for 1-2 minutes. Serves 6.

Goppie

Potatoes, Green Peppers, Onions and Tomato Medley

3 large potatoes, peeled and sliced thin
1 large green pepper, peeled and sliced thin
1 medium onion, peeled and sliced thin
1 large fresh tomato, peeled and cut into cubes

In large electric skillet or frying pan add 1/3 cup of Crisco shortening. Warm oil and add all ingredients. Salt and pepper to taste. Cover and let fry until all ingredients are slightly brown. Stir with a spatula while turning ingredients over from the bottom. Eat while warm.

Patty