Chinese Chicken Salad

This is another recipe I've saved for years to try. I printed it in 2003 but it was probably sitting on my computer for a year before that.
Hunter would definitely not consider this a meal but it was excellent and I'd happily just have it as a lunch! Corrine loved it too. I plan on making this again and since it makes a huge amount it would be good for a pot luck!

Chinese Chicken Salad

1 head Napa cabbage

1 C. sliced roasted almonds

1 chicken breast, cooked and chopped

1 package Oriental ramen noodles

3 green onions

1/2 C oil

3T vinegar

3T sugar

Clean and chop cabbage, drain and put in large bowl. Mix together oil, vinegar, sugar and noodle season package. Break up noodles. Add to cabbage, along with remaining ingredients. Toss and enjoy.

Banana cake

I originally got this recipe from an old friend, Sherry, in November of 2000. We loved it the so I made it again instead of banana bread. This does NOT double well as I found out after decreasing the temperature and baking this a LONG LONG LONG time. I didn't ice it this time but it would be great with the icing too.

Banana cake

1/2 cup butter, softened

1 1/2 cups granulated sugar

2 eggs

1 tsp vanilla

1 cup mashed bananas

1/3 cup buttermilk or sour milk

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees F. Cream butter and sugar together. Beat in eggs, one at a time. Add vanilla. Set aside.

Mix banana and buttermilk. Set aside.

Sift flour, baking powder, baking soda and salt together. Add to butter mixture in 3 parts alternating with banana mixture in 2 parts, beginning and ending with flour. Spread in 2 greased 8 inch round layer pans. Bake in oven for 25-35 minutes or until an inserted wooden toothpick comes out clean. Cool and frost with butter icing.

Butter icing

2 cups icing(powdered) sugar

1/4 cup butter, softened

3 Tbsp. cream, milk or water

1 tsp vanilla

Beat all ingredients together in a bowl until smooth. Add more liquid or icing sugar as needed. Makes 1 1/3 cups.

Toll House Pie

I used the recipe off the Nestle site (here) but there was way too much butter in it. It was still good but I'd definitely only use 1/2 cup(or less) of butter if I made it again.

Irish Pie

This was really good and I want to use this after Thanksgiving next year for leftover turkey! I thought I had cheddar cheese but didn't so used all Monterey Jack.

Corrine ate hers for the promise of dessert and Justin LOVED his=)

Irish Pie

3 cups cubed cooked chicken

2 cups(8 oz) shredded Monterey Jack cheese

1 teaspoon garlic salt

2 cups seasoned stuffing croutons

1 pound bulk pork sausage, cooked and drained

2 cups peeled cooked diced potatoes

2 cups(8 oz) shredded cheddar cheese

3 eggs

1 1/2 cup milk

In a greased 3 qt baking dish, layer the first seven ingredients in the order given. Beat the eggs and milk; pour over the cheese.

Cover and bake at 325 degrees for 55 minutes. Uncover; bake 10 minutes longer. Let stand for 10 minutes before serving.