1¼2 C. oil
2 Tbsp. soy sauce
2 Tbsp. cider vinegar
2 C. broccoli florets
11¼2 C. cooked chicken
1¼2 C. sliced canned water chestnuts
1/4 C. sliced scallions
1 11-oz. can mandarin oranges, well-drained
Combine oil, soy sauce and vinegar. Steam broccoli
florets, being careful not to over cook. Drain well. Drizzle half of
soy mixture over broccoli and chill. Combine chicken, water
chestnuts, scallions and oranges. Add remaining dressing and mix
lightly. Add broccoli and toss gently. Serve salad on a bed of
lettuce or mixed greens.
CARROT CAKE
11¼2 C. flour
11¼4 C. sugar
11¼2 tsp. baking soda
11¼2 tsp. cinnamon
2 41¼2-oz. strained carrots, baby food
2¼3 C. oil
2 eggs, slightly beaten
1/2 tsp. vanilla
1 8-oz. can crushed pineapple, drained
1¼2 C. chopped walnuts
Preheat oven to 350°F.
Combine everything in one big bowl. Pour mixture into prepared pan
and bake for 40-45 minutes at 350°F. Ready to serve warm or cooled,
with or without a
traditional cream cheese frosting. I prefer this cake
au naturelle! |
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