The Anderson Kitchen

Ingredients

This recipe is for a quick meal. It is full of flavor, and tastes best at room temperature.

1 pkg. Betty Crocker Suddenly Salad, Classic salad mix.
1 Tbl Canola oil
3 Tbl cold water
1 Tbl Dijon mustard
Parmesan cheese
1 cup cubed chicken (or the can of chicken from Sams or Cosco works great)

Cook noodles and drain them, stir in Classic Salad packet, oil, water, mustard and chicken. Stir well and toss with Parmesan topping. ENJOY!

This is so good, it turns non-coleslaw eaters into eaters. I've witnessed two conversions myself! :)

I suppose that if you added chicken, pork, or beef, you could pretty much make this salad a main dish. You'll love it.


A neighbor made this last year for a community gathering...... It was the first time I ever remember the guys standing around a table telling everyone "You have to taste this salad" !!! It's easy and it is soooooo good. I usually make it up 1 1/2 days ahead of time..... it gets better and better each day....... ~~ janice ~~

Asian Slaw

• 1 (16oz) package of slaw mix
• 2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
• 1 Cup Sliced almonds, toasted
• 1 Cup Sunflower kernels
• 1 bunch Green onions, chopped
• ½ Cup Sugar
• ¾ Cup Vegetable oil
• 1/3 Cup Vinegar

Remove flavor pockets from soup mix and set aside; Crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.

Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.

Cover and chill 24 hours. Stir before serving……

Yields 8 - 10 servings……


This post came originally from Bloggin' It's What for Dinner

• 2 tablespoons sesame seeds
• 8 ounce fresh Chinese egg noodles
• 1 teaspoon sesame oil

Sauce

• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil

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• 2 teaspoons vegetable oil
• 1/2 yellow onion, thinly sliced
• 2 cups shredded napa cabbage or green head cabbage
• 1 cup bean sprouts
• 1/2 cup shredded carrot
• 1/4 cup fresh cilantro leaves

Directions:

Ingredients

• 1 c. grits
• 4 c. water
• 1 lb. Velveeta Cheese cut into cubes
• 1/2 cup butter
• 2 tsp. seasoned salt
• 3 eggs, beaten
• 4-5 chopped green chilis (or 1-2 cans chopped chilis, do it to your taste)

Directions

Cook 1 cup of grits in 4 cups of boiling water until thick.
Add:

• 1 lb. Velveeta Cheese cut into cubes
• 1/2 cup butter
• 2 tsp. seasoned salt
• 3 eggs, beaten
• 4-5 chopped green chilis (or 1-2 cans chopped chilis, do it to your taste)

Pour into a 9x13 pan.
Bake at 275 for 2 hours.

This is a great way to use up any already cooked rice you have in your fridge that you don't want to eat because your taste buds don't really call out for it.

Ingredients

• vegetable oil (1 or 2 tbsp)
  
• cooked rice
• soy sauce (enough to get the right color/desired flavor for the amount of rice)
• 1 or 2 eggs (according to preference)
• frozen veggies
• garlic powder
• black pepper

Directions

1. Heat up oil in frying pan (or wok).
2. Add cooked rice and soy sauce, stir until sauce is evenly distributed
3. Make small clearing in middle of rice to fry egg(s), scramble and mix with rice.
4. Add frozen veggies and spices to taste.
   

The amounts in this recipe can be adjusted for taste or for whatever you might have on hand. I have substituted summer squash for the corn when it is available.

• 2 cans corn, drained
• 1 can black beans, drained
• 1 can diced green chilies, not drained
• ground cumin, garlic salt and pepper to taste

Mix together in a sauce pan to heat through. For some extra zing, add dried red pepper flakes.

Kimberly and I made this on Sunday, and boy was it tasty! We only had half of the mushrooms (button and shiitake), and it was still amazing. Goes very well with Chinese food (such as black pepper beef), but I'd recommend it for anything.

Ingredients:

• 1/2 lb. button mushrooms (about 10)
• 1/4 lb. oyster mushrooms
  
• 1/4 lb. fresh shiitake mushrooms (about 8)
• One 12-ounce can straw mushrooms
• 2 teaspoons vegetable oil
• 1 teaspoon butter
• 2 cloves garlic, minced
• 1/3 cup water
• 1 1/2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon black pepper

Directions:

1. Trim the base of the stems of the button and oyster mushrooms. Discard the shiitake mushroom stems. Drain the straw mushrooms.
2. Place a stir-fry pan over high heat until hot. Add the oil and butter and stir until the butter melts. Add the garlic and cook, stirring, until fragrant, about 10 seconds.
3. Add all the mushrooms, the water, soy sauce, sugar, and pepper. Cover and cook until the mushrooms are tender, about 8 minutes.
4. Transfer to a serving plate and serve.