Asian Spinach Salad

Ingredients:
16 oz bowtie pasta, cooked al dente
1 (10 oz) bag fresh spinach
1 (6 oz) bag craisins
3 (11 oz) cans mandarin oranges, drained
2 (8 oz) cans water chestnuts, drained
1/2 c. cilantro, chopped
1 bunch green onions, chopped
1/4 c. toasted sesame seeds
6 oz honey roasted peanuts
2 c. cooked chicken, cut into small pieces (i only use this if the salad is going to be the main course)

dressing:
1 c. vegetable oil
2/3 c. bottled Teriyaki sauce (better to use a high quality sauce like Yoshida's)
2/3 c. white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Blend dressing ingredients together in blender.  Mix dressing and cooked pasta in a large freezer bag or bowl and marinate for two hours.  Combine rest of salad ingredients in large salad bowl, add pasta and dressing, toss.

Tip for freezing soup

I made that wild rice soup the other day (YUM) but it was too much for my little family to eat.  I wanted to freeze it for later, but hate de-thawing a giant lump of soup.  So I poured the cooled soup into muffin tins and let it freeze overnight.  In the morning I put the bottom of the muffin tins in hot water and the soup popped right out. Then I put these frozen circles of soup on a freezer bag and then later when you want them you just throw three or four circles in the microwave!  It freezes really well and should last about 6 months that way.

Lion House Rolls

Ingredients:
2 Cups Warm Water (110-115)
2/3 Cup nonfat dry milk
2 Tbls. dry yeast
1/4 Cup Sugar
2 tsp. Salt
1/3 cup butter
1 egg
5 to 5 1/2 Cups all purpose flour

Preparation:
In mixer:
combine water & powdered ilk and stir until dissolved.  Add yeast, sugar, salt butter, egg & 2 cups flour.  Mix on low speed until moistened.  Turn to medium speed for 2 minutes.  Add 2 cups flour.  Mix on low speed until moistened.  Mix on medium speed for 2 more minutes.  Mix in remaining four by hand.  Dough should be soft, not overly sticky and stiff.  It is not necessary to use all of the lour.  Scrape dough off side of bowl and pour 1Tbs. vegetable oil around side of bowl.  Turn dough over in bowl so it is covered with oil.  Cover with plastic wrap & allow to rise until doubled in size.  Sprinkle board with flour and put dough on flour.  Shape into rolls and place on greased baking pan.  Let rise until rolls double in size.  (approximately 60-90 minutes).  Bake a 400 degrees for 15-20 minutes.  Recipe makes 30 rolls.

Creamy Chicken and Wild Rice Soup

INGREDIENTS:
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)

DIRECTIONS:
Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Recipe and Picture via: melskitchencafe

Creamy Chicken Noodle Soup

Ingredients
1 1/2 C butter
3 C Milk
3 T Chicken Stock
5 Chicken Breasts
16 oz Boiled Egg Noodles
1 1/2 Flour
12 C Chicken Broth
3 C Baby Carrots
3 C Celery
1/2 C Parsley
2 tsp. Thyme
3 C Mushrooms
2 C Onion

Preparation:
Melt butter in saucepan.  Blend in flour, add milk & broth.  Stir and cook until mixture boils and thickens.  Stir in chicken, noodles & bullion.