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Asian Coleslaw

Shizuye Peterson, Chappell, Nebraska

  • 1/2 head cabbage, shredded
  • 3 tblsp. toasted sesame seeds
  • 3 green onions, chopped
  • 1/2 cup toasted, slivered almonds and peanuts
  • 1 pkg. Ramen seasoned noodles

Dressing

  • 2 tblsp. sesame oil
  • 1/4 cup peanut oil
  • 3 tblsp. vinegar
  • 3 tblsp. sugar
  • 1 tsp. pepper
  • 1 tsp. seasoned salt
Combine first four ingredients in a large bowl. Mix all dressing ingredients in a jar: cover and shake until blended. Pour dressing over vegetables just prior to serving. Crush noodles and sprinkle over salad. Toss and serve.

Sunday Chicken

Mrs. Andrew DeNolf, Durand, Michigan

  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can cream of chicken soup (all soups undiluted, 10 3/4 oz. cans)
  • 1/3 cup butter, melted
  • 1/4 cup quick cooking rice
  • 1 chicken, 3 to 4 lbs., cut up
  • salt and pepper to taste
  • paprika

In a medium bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9x2-inch baking dish. Place chicken pieces over rice mixture. Brush with remaining butter. Season with salt and pepper. Sprinkle with paprika. Bake at 275°F for about 2 1/2 hours or until chicken is tender. Serves 4 to 6.

Note: If chicken is fat, cut out the butter and use only small amount to brush the chicken pieces. But if you skin the chicken and remove all fat then the butter is needed.

Strawberry Brownies

Susie Ripley, Highovoot, Montana

Brownie

  • 1 cup butter
  • 2 cups sugar
  • 2 tsp. vanilla
  • 4 eggs
  • 1 cup flour
  • 2/3 cup cocoa
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
Combine butter and sugar, add vanilla and beaten eggs. Add dry ingredients. Spread in greased 9x13-in. pan. Bake 25-30 minutes at 350°F. Cool.

Filling

  • 2-8 oz. packages cream cheese
  • 2 cups powdered sugar
  • 2 cups whipped cream
Combine 2-8 oz. packages cream cheese and 2 cups powdered sugar. Fold in 2 cups whipped cream and spread over brownies.

Glaze

  • 1-1/2 lb. chopped fresh strawberries
  • 1-18 oz. jar strawberry glaze
Combine 1-1/2 lb. chopped fresh strawberries and 1-18 oz. jar strawberry glaze and spread over cream cheese layer. Refrigerate until ready to serve.

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