Chinese Chicken Wonton Salad

3 boneless, skinless, chicken breasts

1 head iceberg lettuce, torn into pieces

1 romaine heard torn into pieces

1 (11 ounce) can mandarin oranges, drained

1 (8 ounce) can sliced water chestnuts, drained (we omit)

1 (4 ounce) package slivered almonds, toasted (we don’t toast)

¼ cup sesame seeds, toasted (we buy the pre-toasted kind)

1 bunch green onions

A few generous handfuls of Extra Crispy Chinese Noodles (the big fat ones)

Dressing:

¼ cup sugar

1tsp salt

¼ tsp pepper

¼ cups white wine vinegar

½ cup vegetable oil

Mix together well.

Boil chicken breasts until cooked and slice into small pieces.  In a large salad bowl, mix together chicken and Chinese Noodles with lettuce, oranges, water chestnuts, almonds, green onions and sesame seeds.  Toss with dressing and serve.

-Christina Sorensen

Spicy Thai Noodles

I found this recipe on Runner's World Pinterest Site.  It has quickly become a family favorite.

1 box linguine or angel hair pasta (whole wheat or regular is fine)
1-2 Tbsp crushed red pepper
1/4 cup vegetable oil
1/2 cup sesame oil
6 Tbsp honey
6 Tbsp soy sauce
green onions
2 carrots, peeled and shredded
clilantro
peanuts
toasted sesame seeds

Boil noodles according to package directions.  Drain.  Chop green onions, cilantro, and peanuts.  Heat vegetable oil and sesame oil together over medium heat in a small pan.  Add crushed red pepper (I only use 1 Tbsp red pepper and I think it makes the dish plenty spicy….I usually like really spicy salsa so start with less red pepper and then add more, if desired)  Strain out pepper and reserve oil.  Whisk honey and soy sauce into oil.  Toss oil mixture with noodles.  Sprinkle with onions, carrots, cilantro, peanuts and sesame seeds.  Serve hot or cold.

-Kristin Strobelt

Japanese So-Mein

When my parents lived in Singapore, their ward always had a potluck after church.  This was a popular dish and at least one family always brought it.

1 package so-mein noodles
1 head Romaine lettuce (cut into thin strips)
1-2 cups chopped or shredded cooked chicken or Chinese style BBQ pork
4 eggs, soft scrambled
1 bunch green onions, chopped

Sauce:
3 Tbsp Rice vinegar
2 Tbsp sugar
2 Tbsp light soy sauce
1 Tbsp olive oil
2 Tbsp sesame oil
1 tsp salt

Cook so-mein noodles in boiling water according to package directions.  Drain and run under cold water.  Spread noodles in a 9x13 pan.  Garnish with lettuce, chicken, eggs and onions.  Mix all the sauce ingredients in a tight container.  Shake well to mix.  Pour sauce over noodle dish just before serving.  You may not need to use all the sauce.

-Kristin Strobelt

Chicken in Red Curry Ginger Sauce

Serves 4-6

Time: 25 minutes

Ingredients:

1 1/2 pounds boneless skinless chicken breasts (shrimp or pork would work here, too)

2 Tbsp lime juice

2 Tbsp fish sauce

1 Tbsp brown sugar

1 Tbsp red curry paste (such as Thai Kitchen Brand)

1 can coconut milk or lite coconut milk

1 small red onion, sliced

1 red bell pepper, cored and sliced thin

1/4 cup chopped cilantro or basil

2 Tbsp peeled and thinly sliced ginger (I usually minced or finely grate the ginger)

1. If serving with rice, start the rice to cook.

2. Slice the chicken into thin strips, cutting against the grain so it will remain tender. Set aside.

3. In a small bowl, mix together the lime juice, fish sauce, and brown sugar. Set aside.

4. In skillet over medium high heat, add curry paste and 1/2 can of the coconut milk. Stir frequently until curry paste is dissolved and mixture is bubbling.

5. Add the rest of the coconut milk, onions, and bell pepper. Bring to a gentle boil, then simmer for 2 minutes.

6. Add the lime juice mixture and the sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

7. Add the cilantro and ginger. Stir and cook 1 to 2 more minutes more or until the chicken is cooked.

-Ann Darrington

HAM FRIED RICE

• 4 cups cooked rice (2 cups raw)
• 1/4 lb ham cut into 1/8 inch cubes
• 2 stalks of green onion chopped (separate the green and the white parts)
• soy sauce to taste (Golden Mountain)
• oyster sauce to taste (Lee Kum Lee Panda brand)
• 1/8 tsp sesame oil
• 2 eggs (mixed)
• frozen pea and carrot mix
• 4 Tbsp vegetable oil

Heat 1 Tbsp oil at high heat.  Add egg and cook like an omelet until done.  Seat aside and cut into cubes.  Heat remaining oil.  Add white part of onion.  Fry until barely brown.  Stir in following order (and stir between each addition): ham, peas and carrots, rice, soy sauce, oyster sauce, eggs, green part of onion and pepper.  Stir for another 5 minutes.  Final touch with sesame oil.

*For shrimp lovers, add 1/2 lb fresh shrimp before ham and cook 3 min until done before adding the rest of the ingredients.

-Tricia Ware

POT STICKERS

Filling:

• 2 chicken breasts finely chopped (can use ground chicken or pork)
• 1 chopped green onion
• 1 can chopped water chestnuts (can substitute 1/2 cup cabbage)
• 1 Tbsp soy sauce (Golden Mountain)
• 1/2 tsp chopped ginger
• 1/2 tsp sesame oil
• dash pepper
• 1 shredded carrot
• 1 egg yolk

Mix all ingredients above.
Set aside for 15 min.
Seal together with egg white.

• 1 package gyoza
• 1 cup chicken broth

Heat 1 Tbsp vegetable oil.
Fry pot stickers until bottom are brown (5-6 min).
Add chicken broth and cover tightly.
Reduce heat to low simmer until all liquid is absorbed (10 min).

Sauce:

• 2 parts soy sauce (Golden Mountain)
• 1 part rice vinegar
• 2 parts water
• 1/2 part sugar
• some chili oil (pepper oil)

Alternate Sauce:

• 1 tsp chopped ginger
• 3/4 cup sour cream
• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 tsp chopped green onion
• 1 1/2 tsp sugar

-Tricia Ware

Pumpkin Bars

This recipe is from the website: The Sisters Cafe.

Bars:

4 eggs

1 2/3 cups granulated sugar
1 cup vegetable oil

15-ounce can pumpkin

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9×13). Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

-Tricia Ware