Oriental Chicken Salad

2 cooked chicken breasts, chopped
2 bags coleslaw mix or 1 head of cabbage, shredded
1 bunch green onions, diced
3 chicken top ramen noodles, crushed
1 cup slivered almonds, toasted

Dressing:
Spice packets from the ramen soup
5 Tbl. apple cider vinegar
1/4-1/3 c. sugar
1/3 c. oil

Mix well then stir through salad just before serving.

Chinese Pepper Steak

1-1.5 lb London Broil or round steak

2 T oil

1 clove garlic

½ tsp salt

freshly ground pepper

½ C soy sauce

1 tsp sugar

¼ C water

1 C fresh or canned tomatoes, cut-up

2 green peppers seeded and cut into strips

1 ½ C bean sprouts

Directions:

Slice steak into narrow strips (it is easier to slice meat when it is partially frozen, icy). In a skillet, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow cooking pot. Cook on low for 6-8 hours. Turn control to high. Add water, bean sprouts, tomatoes, and green peppers. Cover and cook on high for 15-20 minutes. Pour off juices into a small sauce pan and thicken with cornstarch to the consistency of gravy. Pour back onto pepper steak and serve over rice.

Easy Rumaki

1 lb. pkg. bacon-cut strips in half
2 cans whole water chestnuts
1 c. brown sugar
1 c. catsup
1 tsp. soy sauce
colorful toothpicks

Drain water chestnuts. Wrap each one in 1/2 lice bacon and stick toothpick through bacon and water chestnut to secure. Wrap the fattest end of the bacon first and try to put the toothpick through all parts of the bacon to make it hold. Bake on cookie sheet at 425 degrees for 30 minutes or until crisp. While baking, mix together brown sugar, catsup and soy sauce. After baking, drain off grease. Pour sauce over all the wraps. Loosen them with a spatula to mix up a little bit of the sauce. Then bake again for 5 minutes only. Serve hot or warm.

Submitted by Deon T.