Asian Salad Dressing
1 cup seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
Pour ingredients into pint size jar. Cover and shake thoroughly. KM NOTE: This would be great to toss with grilled vegetables. Serve room temp.
Barbecue Sauce
1/2 cup Karo syrup
2 tablespoons prepared mustard
1/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup onion, minced
One teaspoon Tabasco sauce
2 8-ounce cans tomato sauce
Combine all ingredients in a small sauce pan. Bring to a boil for two minutes. Great as a basting sauce for chicken.
Aunt Elsie’s Teriyaki Sauce
1 cup soy sauce
1 cup sugar
3 cloves garlic, chopped
1 inch fresh ginger root, chopped
3 green onions (scallions), chopped
1 tablespoon vegetable oil
Mix well. Use as a marinade for chicken.
Cold Chicken and Rice Salad
1 package chicken flavored Rice-A-Roni, prepared and cooled
3 green onions, sliced
1/2 cup mayonnaise
1 jar marinated artichoke hearts, drained (reserve marinade), and chopped
1 small can water chestnuts, drained and chopped
One half teaspoon curry powder.
Stir together mayonnaise, reserved artichoke marinade, and curry powder. Combine with Rice-A-Roni and green onions. Serve cold. KM NOTE: Be careful with salads that contain mayonnaise. They must be kept cold at all times.
Corn Fritters
1 1/2 cups whole corn kernels
1/2 cup flour
2 tablespoons sugar
2 eggs, beaten
2 tablespoons grated Parmesan cheese
2/3 cup vegetable oil
Add vegetable oil to a large frying pan. When hot, add a few tablespoons of corn mixture to oil. Fry three to four minutes or until lightly brown.
