Oriental Chicken Salad

serves 6

• 2 c cut-up cooked chicken
• 1/4 c sliced almonds
• 1 T + 1 t sugar
• 2 T butter or margarine
• 1 pkg. (3 oz.) Oriental-flavor ramen noodle soup mix
• 2 T sesame seed
• 1 can (11 oz.) mandarin orange segments, drained
• 1/2 sm. head lettuce, torn into bite-size pieces (3 c)
• 1/2 bunch romaine, torn into bite-size pieces (3 c)

Sweet-Sour Dressing:

• 1/4 c vegetable oil
• 2 T sugar
• 2 T white or cider vinegar
• 1 T chopped fresh parsley
• 1/2 t salt
• Dash of pepper
• Dash of red pepper sauce

1. Cook almonds and sugar in saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
2. Melt butter in skillet over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
3. Cook 2 min., stirring occasionally. Stir in sesame seed. Cook about 2 min. longer, stirring occasionally, until noodles are golden brown; remove from heat.
4. Shake all ingredients for dressing in tightly covered container.
   
5. Refrigerate all prepared parts of salad until serving.
   
6. When ready to serve, combine lettuce, chicken, almonds, noodles, and oranges.
7. Toss with dressing.
   

Pork chops with sautéed apples

1 tbsp vegetable oil
4 pork chops with bone, 1 in thick, fat trimmed
2 apples, peeled, cored, sliced
1 tbsp butter
1 tsp chopped parsley
¼ cup chicken broth
1 cup brown gravy
Salt and pepper
Several drops lemon juice

*Pre heat oven to 150*
*Heat oil in frying pan. When hot, add pork and cook 3 min over med heat.
*Season well and turn pork over; continue cooking 3 min over med heat.
*Turn pork again; cook 2-3 min over low heat or until done to taste. Keep hot in oven.
*Place apples in bowl and sprinkle with lemon juice. Heat butter in frying pan and add parsley.
*Add apples and sauté 2 min over med heat.
*Pour in broth and cook 3-4 min over high heat.
*Mix in gravy; cook 4-5 min over low heat. Season well
*Pour apples and sauce over pork.

Roasted Rosemary-Onion Potatoes

serves 4

• 4 med. potatoes (1 1/3 lbs.)
• 1 sm. onion, finely chopped (1/4 c)
• 2 T olive or vegetable oil
• 2 T chopped fresh or 2 t dried rosemary leaves
• 1 t chopped fresh or 1/4 t dried thyme leaves
• 1/4 t salt
• 1/8 t pepper
• Or if you're lazy like me, substitute seasonings with Mrs. Dash or something similar.
  

1. Heat oven to 450°. Grease bottom and sides of jelly roll pan (15 1/2 x 10 1/2 x 1) with shortening.
2. Cut potatoes into 1" chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3. Bake uncovered 20-25 min., turning occasionally, until potatoes are light brown and tender when pierced with fork.
   

Grilled/Baked Salmon Fillets

1 large fillet serves 4-6

• 1 lg. salmon fillet
• 1/4 c honey
• 1 T ground coriander
• 2 lg. crushed garlic cloves
• 1 T lemon pepper
• 1 lime, squeezed
• 2 T dill weed
• 2 T melted butter or olive oil
• salt & pepper to taste

Place thawed salmon fillet in foil, edges bent up. Combine all other ingredients well, pour over fillet. Close and seal foil tightly.

Grill for 4-6 min. per 1/2" thickness or
Bake at 450° for about 15-20 min. or until checks done (light pink throughout and pieces flake off easily with fork.