Bok Choy and Ramen Noodle Salad Recipe

Bok Choy and Ramen Noodle Salad Recipe

I grew up on meat, potatoes, and iceberg lettuce. Meals were always tasteful but never out of the ordinary. My family went out to dinner rarely, and I never remember eating any Asian foods as a child. You can imagine my surprise when I reached adulthood and began to experience a whole different world of foods and recipes.

I will never forget attending a staff picnic at the University in which I worked. A University setting is often made up of people from various cultural backgrounds. I still remember to this day spooning a very interesting salad on my plate. One bite and I was hooked. I had to find out what in the world made up this mouth watering salad. Needless to say I spent the next 20 minutes asking everyone I could find the same question “Do you know who made this salad?” Finally I found the sweet woman that admitted to making it. I call her sweet because she graciously shared the recipe with me. She told me it was her famous Bok Choy and Ramen Noodle recipe.

The Ramen Noodles were one of the things that made it stand out from other salads. Ramen noodles are inexpensive to buy and add a delicious, tasteful crunch to the salad. I told you earlier that I grew up on ice berg lettuce so when I first tasted Bok Choy I fell in love. Bok Choy is a Chinese cabbage. Bok Choy has become popular because of its sweet flavor, crisp texture, and nutritional value. The other ingredient that set this salad apart from all others is Bok Choy.

This Bok Choy and Ramen Noodle Salad Recipe has become my signature dish that I take everywhere. If you want to make some quick friends begin to make this Bok Choy and Ramen Noodle Salad and share it with the many people who will ask for the recipe. I have never understood people that won’t share recipes. Life is too short to be stingy and deprive others of delightful mouth watering recipes. I am thankful for the sweet woman that shared her Bok Choy and Ramen Noodle Salad Recipe with me so that now I can share it with you. Enjoy!

BOK CHOY AND RAMEN NOODLE SALAD

1 medium –large Bok Choy and 1 bunch green onions
(chop Bok Choy and onions together and put in refrigerator overnight)
1 pkg. Ramen Noodles (no spices)
1 stick of butter
1 small pkg. sliced almond
(melt butter, add crushed Ramen Noodles and almonds; Brown together, cool, drain, and refrigerate in foil overnight)

SALAD DRESSING

1 CUP OIL
¾ CUP SUGAR
½ CUP WHITE VINEGAR
2 OR 3 TABLESPOONS SOY SAUCE
(MIX ALL ABOVE INGREDIENTS AND REGRIGERATE FOR A COUPLE HOURS)
TOSS ALL TOGETHER BEFORE SERVING. IF YOU DON’T WANT YOUR CRUNCHY RAMEN NOODLES TO GET SOGGY, ADD THEM AS LATE AS POSSIBLE BEFORE SERVING

Yummy Rice Pilaf With Mushrooms

In the summer everyone enjoys grilling out. I find that it is easy to decide what to grill, but is often difficult to decide what to make as a side dish. Today I am going to tell you how to make a Yummy Rice Pilaf with Mushrooms that will complement any meat or seafood that you decide to grill. If you are a vegetarian this rice pilaf also serves for a great bed for your grilled vegetables. This Yummy Rice Pilaf is a great addition to your fresh grilled Shish Kabobs. When you see this recipe you will laugh at its simplicity but don’t for one minute let it fool you. The flavor is far from simple. It is spectacular and it will enhance the flavor of your entire dish. I have made this Yummy Rice Pilaf with Mushrooms recipe for many guests. It never fails to be the hit of the evening with someone always begging for the recipe. Try your next grilled sensation served on top of a bed of this Yummy Rice Pilaf with Mushrooms.

Yummy Rice Pilaf with Mushrooms

1 stick oleo or butter
1 small to medium chopped onion
2 cans of beef consommé
1 small can of sliced mushrooms

One box of Uncle Ben's long grain and wild rice

Sautee onions and mushrooms with oleo or butter. Add consomme and a box of rice along with seasoning packet that comes in the box of rice. Bake in a covered dish at 350 degrees for 1 hour. ENJOY!

The Ever Lasting Zucchini

If you want to feel good about yourself as a gardener just plant some zucchini. You can’t fail and you won’t kill this plant. For those of you who do plant Zucchini in your garden this is the time of year you begin to ask yourself two questions:

1. How do my zucchini multiply faster than rabbits?
2. What in the world do I do with all of it?

The good news is that you have many choices. First and foremost share with friends, family and complete strangers. When storing your zucchini fresh from your garden you should place the zucchini in zip lock plastic bags in your refrigerator no longer than one week to keep the firm freshness.

There are so many wonderful ways to cook zucchini. They can be grilled, broiled, baked, stir fried and deep fried.. Zucchini is good seasoned with dill, chives, and Italian seasonings. It tastes great when cooked with garlic, onions, and tomato. I like zucchini served raw with dip on a vegetable platter with other fresh vegetables. But let’s face it you and your family can only eat so many zucchini no matter what way you choose to prepare it. For this reason you need to consider freezing your zucchini. This is a simple process and it is wonderful to have this vegetable at your fingertips all winter long. Freezing softens the flesh of the zucchini but it is still good to use in breads, soups and stir fry.

There are millions of zucchini recipes out there. Today I am going to share my favorite zucchini casserole recipe with you.

Zucchini Casserole
2 carrots
3 cups zucchini
1 med. Onion
Dice the above and cook them about 10 minutes
1 can cream of mushroom soup
1 can water
½ cup sour cream
Mix the above ingredients together
1 box Stove Top dressing (chicken flavor)
¼ cup milk
¼ cup melted butter

Mix the above together, but leave a little of the dressing to sprinkle on top. Put in baking dish, bake 35-45 minutes at 350 degrees