Saturday, July 30, 2011

Kirsch aka Cherry Liquor

Stories of my Mom's life pop out of my Mom out of the blue.  My Mom and I have talked about kirsch many times yet this story is new to me.  Apparently my grandparents use to make kirsch which is no surprise to me because back in the day they made moonshine as well.  Shhhh, don't tell anyone (it was prohibition time).  Apparently one time my Grandmother, Babka, fed the cherries that had been soaking in the alcohol to the pigs.  The pigs started acting rather strangely (what the heck were you thinking my lovely Babka?).  She told my Grandfather, Dziadzia, about it and he told her that they all should start chasing the pigs around and keep them moving. Apparently, it helped because none of the pigs died.  But I bet they shied away from eating cherries after that.  But then again, maybe not, they were pigs after all.

Interestingly enough, I found this in an article on the NY Times website. " Pigs, however, don’t come across much alcohol in the wild. But what about the tame variety? The propensity of a variety of domesticated animals to drink is well documented. Clearly, it’s cruel to force alcohol on them — tantamount to poisoning them: Mad Jack Mytton killed one of his horses when he made it bumper a bottle of port after it had won a race. However, some, including dogs, goats, cows, and pigs, develop a taste for it on their own. Aristotle noted that Greek swine became inebriated “when they were filled with the husks of pressed grapes.” A similar phenomenon was common in colonial-era New England, where cider production and consumption, in per capita terms, were colossal, and where hogs were fed on windfalls and pomace (the pulp from the bottom of the cider press) both of which ferment. Their subsequent inebriation was often a matter of comment, and may have been the inspiration for the term “hog-whimpering drunk.” (NY Times, January 24, 2009, Opinion Page; Proof).  So those pigs may or may have not wanted more alcohol loaded cherries after that incident.
Kirsch

3 to 4 cups of sour cherries, pitted, yes it's a pain but its always worth it
3 to 4 cups vodka or Everclear (I am never bale to find a 100 percent grain alcohol)
1 teaspoon + of almond flavoring (your disgression- a little goes a long way)
1/2 cup + simple syrup (sugar and water boiled 1:1 ratio)

Clean and pit cherries.  Place them in a quart jar.  Pour vodka over the cherries, enough vodka so that they are covered.  Add almond extract.  Place in the refrigerator and let sit for about 4 to six weeks.  Remove cherries from vodka and discard.  Unless of course you would want to eat them.  Remember they are loaded with alcohol so don't be a pig (see story above).... ha ha.  Add simple syrup to your liking.  You can have it without any sugar if you like.  It's great to add to desserts for baking and such. Its also great with the sugar as a little after dinner treat.

Thursday, July 28, 2011

Cheesy Potato Salad

If you are watching your calories, just keep on moving.  Or you could eat just one or two bites, but then is that really possible?  It's kinda hard to stop eating it.  It is one of those things that you should make and take with you to a potluck. You can have some and then bring back the empty bowl.  It will be empty, trust me.  Because what's not to love about potatoes, cheese and bacon.  I think the peas are thrown in there as a guilt reducer.  You know the, "it's healthy, there are ________ (insert fruit, vegetable or grain here) in there", lie you tell yourself.  Or at least I do that.

Are you enjoying your summer here in the Western Hemisphere?  We are.  Aside from car accidents and cancelled trips, we are having a blast.  Really.  Every moment, even for a moment like this- it just makes me smile.  I wanted to share with you my little big moment. I just love the little pinky sticking out, like she's drinking tea!



Cheesy Potato Salad

2 pounds potatoes, red works best but you could use any kind
4 strips bacon, cooked and crumbled
1 cup peas
1 cup shredded cheddar, a nice sharp one adds some great flavor
1/4 cup green onions or chives minced
1/2 cup mayonnaise
1/2 cup to 1 cup sour cream (to your desired creaminess)
s and p to taste

Boil potatoes just until they are tender, about five to ten minutes.  In a bowl combine all the ingredients, except for the cheese, together.  Drain potatoes and while they are still warm, pour into large bowl and add cheese.  Once cheese has pretty much melted add all the other ingredients to the large bowl.

Monday, July 25, 2011

Potato Salad with Shrimp and Tarragon

I am not a huge fan of potato salad.  Some once in a while is good but I don't get all "gaga" over it. I chose this recipe because it had something other than the usual mayonnaise.  

Lost in the whirl wind that is summer, I know I have not been commenting on blogs like I usually do.  Hopefully when school starts I will have a bit more time to visit and comment.  This will be the first September when both my kids will be in school full time.  I plan on keeping pretty busy.  I have so many cleaning projects that are an all day thing that I have lined up.  Then I also have some painting to do.  Looking forward to seeing that done.  Right now I have a quilt to finish.  Ta ta.

Potato Salad with Shrimp and Tarragon
Adapted from this recipe at Fine Cooking

1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoons chopped fresh tarragon
1 teaspoon kosher salt
1/2  teaspoon freshly ground black pepper

1/4 cup plain rice vinegar
Kosher salt
3-1/4 lb. potatoes, scrubbed clean
1-1/2 cups cooked, diced shrimp
1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
1/2 cup sliced green onions
2 tablespoons capers

Whisk all the dressing ingredients together in a small bowl. Set aside.

Cook potatoes in salted water until they are barely tender.  This will happen rather quickly so keep a close eye on them. Drain the potatoes in a colander and set aside until just cool enough to handle. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat.

When the potatoes have completely cooled, gently fold the shrimp, celery, and chives into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Friday, July 22, 2011

Cherry Pie

I have never been a big pie fan.  It's not my thing.  As I grow older however, it is more and more my thing.  I still like a tart more but this absolutely gratifying as well.  I do like the challenge of making a nice pie that looks visually appealing.  While apparently from the picture above I am still learning, I am most certainly enjoying the process.

As far as crusts go, there are so many ways you can go, butter, lard, with egg, without egg....  I decided to go with a butter/ lard combo. I don't keep Crisco on hand because of the transfat and I really prefer a more natural approach with the lard so I went with pork lard.  People say it makes your pie crust taste porky but I didnt find that at all, maybe it is because I used mostly butter. I am definitely a butter in my crust kind of person but I do like this combo though.  It made a flaky and tasty crust.


These are the cherries we picked last week before the raging heat wave hit.  Dang, it's hot.  We were suppose to go picking blueberries this week but as I just stated, dang. its hot.  So that will be delayed for another time. Don't say to me, "oh Lori, don't complain about the heat because it is better than the white stuff that will be flying in January."  First of all I am grateful for my days, whatever they may be.  Secondly, I never complain about the cold till the very end of winter.  I prefer cold.  To be quite honest, temperatures ranging from 30F to 75F, suit me perfectly.  Okay so I admit, I do complain (about heat) sometimes but really I am grateful for each day that I have. But you know, dang it's hot!
Cherry Pie
Adapted from this recipe at Epicurious

2 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
1 tablespoon sugar

For filling
3 tablespoons tapioca flour
1 vanilla bean, seeds scraped
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups sugar
6 cups fresh sour cherries, pitted (2 pound)
Whole milk for brushing


For Crust:  Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Slowly drizzle ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.Once it forms a ball easily, stop adding water and mixing.


Turn dough out onto a piece of plastic wrap.  Pull in sides of wrap as you form it into a disk, tucking the plastic neatly all around.  Chill until firm, at least 1 hour and up to 2 days.

Preheat oven to 425°F with rack in middle and put a large baking sheet on rack.
Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. Whisk in tapioca flour, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.
Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust. 

Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon). 

Bake pie on preheated baking sheet 30 minutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.

Tuesday, July 19, 2011

Curry Yogurt Chicken Salad

I went to one of my friends house for dinner last week.  Me and her and two other women have been meeting pretty faithfully every month for about ten years.  This past February marked our "anniversary".  We have really hung in there together and I couldn't feel more blessed to have them in my life.  Our get togethers are marked by good food, good conversation and lots of laughter, some tears at times too.  I always feel refreshed and uplifted after our time together.  What more can you ask for?

At our last get together my friend made this salad above.  I had to recreate it.  It was delicious and refreshing.  Perfect for a summer dinner or entertaining.  The dressing used for this is made by a local supermarket called Wegman's. For those of you who know Wegman's you invariably will love Wegman's.  Their marketing is amazing.  Always has been.  Now the dressing is expensive and you know me, I think, I am a bit of a penny pincher so I have to tell you that I feel compelled to recreate this dressing out of my pantry.  I will report back to you when I come up with something equally satisfying.  Until then, if you are local or have a Wegman's- you've got to try this dressing. (No I was not paid or reimbursed in anyway to say all that).

Curry Yogurt Chicken Salad
Adapted from this recipe at Wegman's but I did find this recipe and it sounds equally delicious

2 cups celery
1/2 cup red onion, diced
3/4 of a pound red seedless grapes, halved (about 2 cups)
2 cups cooked chicken, roaster chicken is quick and easy but I used chicken thighs here
1/2 cup Food You Feel Good About Curry Yogurt Dressing (I used way less but add more if you like)
bed of lettuce- how much of it is completely your choice
1/2 cup roasted almonds


Combine all of the ingredients in a bowl and dish out over bed of lettuce as desired.

Dog bath day here at the Lipsmacking Goodness household.  Although wet dog is definitely not lip smacking, its more like nose whacking.  Pee yew.  Now that shes dry, she smells purdy!
Just in case you think we chain the dog... we don't.  On rare occassion she spends minimal time on chain.  Mostly she runs around our yard, digging holes (ugh), stealing things out of the garden to chew on (like the sprinkler) and in general just causing havoc.  Okay, that is a slight exageration.  She does dig a lot of holes but she steals things on occassion.  I don't want her to look real bad here.  We are lucky to have a great dog who minds her manners most of the time (she is after all still under 2).

Sunday, July 17, 2011

Chocolate Raspberry Trifle

Love, love raspberries and chocolate together.  This trifle was talking to me. I decided to bring it to a function I went to. 

Yesterday, I had one of those stellar days when you get a ton of things accomplished.  I finished staining and polyurethaning my picnic table yesterday so it was ready for its debut.  Mind you it is an older one that was begging for some attention and to have a some breath blown into it.  It looks pretty good.  I had an umbrella that I picked up for free at a garage sale in town.  It had been lying around here as well.  It has a broken stick in it.  This umbrella is too nice to ditch.  It is one of those, go for 300 or 400 dollar type deals.  I duct taped the stick together with some paint stirers as braces.  Okay so I know it may not be pretty to everyone but I am pretty ecstatic about it.  I really must share a picture... and here it is...
There she is... ain't she pretty.  Well, she is to me.

Anyway, the only problem was that it did not fit into the hole in my picnic table.  So I busily sanded and everything worked out.

I also worked on my quilts.  I have several scrappy ones going along with The Farmers Wife Quilt. Cleaned. Ran errands. Put away a ton of stuff in my sewing room.  Phew I am totally jazzed.
 Get your spoon!

Chocolate Raspberry Trifle
I kind of pulled from a few recipes to make this one. Part from Land o Lakes website and part from Epicurious.  Make the pudding up ahead of time, like the day before so it is cooled but it comes together quicker.  I made mine the morning before the event that I was taking it to.  I wouldnt assemble it more than a day in advance though.


Sponge Cake

Sifted powdered sugar
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
1/8 teaspoon salt
4 eggs, separated
3/4 cup sugar
1/2 teaspoon vanilla

Pudding directions:

2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 ounces fine-quality milk chocolate, chopped
1 teaspoon pure vanilla extract

Topping

1 1/2 cups whipping cream (whipped)
1/4 cup Chambord or orange juice
1/2 cup seedless red raspberry jam ( you can strain the jam with the seeds in it)
2 cups fresh raspberries
4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
1/4 cup sliced almonds, toasted
Fresh red raspberries, if desired
Fresh mint leaves, if desired

Cake directions:

Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan. Line bottom of pan with parchment; grease paper.

Combine flour, 1/4 cup cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat 4 egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.

Combine remaining 1/2 cup sugar, 4 egg yolks and vanilla in large bowl. Beat at high speed, scraping bowl often until thick and lemon colored (5 minutes). Gently stir in beaten egg whites by hand, alternately with flour mixture, until just mixed. Its okay if you see a little streaking.

Spread into prepared pan. Bake for 15 to 18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan, running a knife along the edges. Cool completely.


Pudding directions:

Combine together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

Assembly directions:

Trim off edges of cake. Combine Chambord and jam and spread over cake. Cut into 24 (2 1/2x2-inch) rectangles or smaller in order to fit our container. Place 12 cake rectangles, jam-side up, in bottom of 2 to 3-quart glass serving bowl. Spoon half of pudding on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Spoon half of whipped topping over and then repeat layers.

Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.
I love to pick raspberries.  Don't they look scrumptious?

Wednesday, July 13, 2011

Rhubarb Ice Cream

Going, going, going.  Stop.  Do housework.  Attack the load of laundry that has multiplied exponentially when I wasn't looking.  Say to whining kids.  "Sorry we have to stay home because nothing is done and the place looks like a pig sty."  Get up and say, dang, "sure is nice, le'ts go to the beach."  Happily, happily enjoying every moment of it.  As much as I can, when I can.  We were suppose to be away this week but due to our accident we had to stay home.  I am making the best of it.  Just keep moving as they say.

I sure hope all is well with you.  What is your favorite thing to do in the summer?


Rhubarb Ice Cream


2 1/2 cups whole milk
3/4 cup half-and-half
1 cup sugar
3 large egg yolks
3 cups chopped stewed rhubarb*
1 tablespoon vodka


In a saucepan mix 1/2 cup sugar with whole milk and half and half. In a heat proof bowl whisk together egg yolks with remaining half cup sugar. On medium heat, bring milk mixture to a boil.  Remove from heat. Stir about a 1/2 cup of milk mixture slowly into the egg mixture.  Whisk briskly so that egg does not cook.  Continue to add the milk mixture to the egg slowly whisking the whole time.  Pour mixture back into saucepan and return to a boil.  Once mixture begins to boil reduce heat to keep it at a simmer until it thickens up- roughly  160 F.  Pour mixture into bowl.  Refrigerate overnight.  The next day add custard mixture to stewed rhubarb along with vodka.  Place mixture in ice cream maker. 


*Stewed rhubarb:  Combine about 6 cups chopped rhubarb with 1 cup plus sugar.  I say plus because rhubarb is very tart, maybe you like that maybe you don't.  Adjust sugar to your taste bugs (as my daughter would say).  I tried to explain that to her but it just didn't register and since I am kind of getting a kick out of it, I just let it go. Usually at the end I will add vanilla or vanilla bean seeds.

Sunday, July 10, 2011

Pineapple Dream Cake

On the fourth of July our car was hit by a young man driving down the wrong side of the road, coming from our right side.  Fortunately for us he hit our front passenger tire. Just a few seconds could have made the difference between whether or not I continued to have a husband.  A few seconds longer and maybe my child would have been seriously injured.  Aside from car damage and some bruising, we are all okay.   Now we are dealing with insurance companies and reports and lots and lots of paperwork.  Looking forward to having this behind me.  I keep saying to myself, "this too shall pass."  I try to not let myself focus on any of the negatives, but rather on the positive which is, we are all okay. 

This is a perfect summer cake. Light and refreshing. Easy peasy. A lot of the recipes that you see out there for this type of cake do not have pineapple in the cake.  This one does.

PINEAPPLE DREAM CAKE

1- 8 ounce can crushed pineapple
1 package white cake
3 eggs
1/2 cup sour cream

frosting:
1- 3 1/2 ounce package instant vanilla pudding mix
1 8 ounce tub cool whip
1- 20 ounce can crushed pineapple

Lightly spray a 9 x 13 pan with cooking spray.  Mix the ingredients in a medium bowl and then pour into 9 x 13.  Bake at 375F.  Use times for baking that are on the package.  Test cake for doneness.  Cake will slightly pull away from sides when done.

When completely cooled make frosting.  Disolve pudding into pineapple then fold into cool whip.  Spread over cooled cake.
Some summer fireworks here. 


Wednesday, July 6, 2011

Cheese Bread

We had some fun at the farm last week.  Springdale Farms is an excellent place to take kids here in Rochester.  It is a farm run by Heritage House.  People with disabilities run the farm.  So many neat things there and it is free though donations are accepted.  They have a petting zoo, farm animals, a greenhouse with plants for sale, a playground and a pavilion where you can eat lunch.  There is also an automated milking farm there- one of the only ones in the country.  You do pay for entrance to that barn but if you haven't seen it- it is totally worth it.

One Perfect Bite is one of my favorite sites to visit.  Mary is a lovely person who writes posts that have interesting stories or factoids.  I invariable learn something there.  She always has great recipes.  If she made it, I know it will be a good recipe.  If you haven't visited her site- do so.

If it is not too hot where you are- this bread is worth the effort.  I am imagining it with a fresh tomato salad.  As soon as we have a cool day, I will make it and freeze it for a nice day complete with fresh veggies and a nice tomato salad to dunk it in.

Muenster Cheese Bread
Found this lovely recipe at One Perfect Bite;  Originally from The New York Times Bread and Soup Cookbook by Yvonne Young Tarr

Ingredients:
6-1/2 to 7-1/2 cups flour, unsifted
5 teaspoons active dry yeast
1-1/2 teaspoons sugar
4 teaspoons salt
1 cup plain yogurt
2-1/2 tablespoons butter
1/2 cup water
6 eggs, room temperature
3/4 pound Muenster cheese, shredded
1 egg
1 tablespoon milk

Combine 1-1/2 cups flour, yeast, sugar, and salt in the bowl of an electric stand mixer. Melt butter in the microwave or in a saucepan and then add yogurt and water.  The mixture should be tempid enough to add to the flour.  If it is still hot let it cool to about 110F.  Slowly add to dry ingredients; beat for 2 minutes at medium speed. Add 6 eggs, 1/2 cup cheese and 1 cup flour; beat for 2 minutes at high speed. Add as much flour as needed to make a stiff dough. Turn onto a floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes.

Place dough into a greased bowl, turning it once to grease top. Cover; let rise until double in bulk, about 1 hour. Punch dough down; divide into two equal pieces. Pat dough to form round loaves. Place on greased baking sheets; cover, let rise until double in bulk, about 1 hour. Preheat oven to 350 degrees F. Beat remaining egg with milk; brush over loaves. Top with remaining cheese. Bake until loaves are golden, about 30 minutes. Remove from oven and cool on wire racks. Yield: 2 loaves








Monday, July 4, 2011

Hey USA- Happy Fourth of July



This weekend we went to visit our relatives in Pennsylvania. They live up on a mountain surrounded by lots of land and trees. For my husband, children and I- it's an adventure compared to suburban life/urban life. We had a great weekend and so did our dog! The first day we arrived we drove down to where our cousin was going to have her graduation party. On the way there, in the middle of the road was a black bear. A fairly huge black bear- staring at us, in surprise. We were surpised too. I knew the bears had moved in around the area some time ago but I never thought I'd see one. We looked at the bear for a while and the bear looked at us for a while in disbelief. If our dog could have wheedled out of the two inch window opening, she would have bolted for that bear. Maybe it's in her blood as she is part Akita (once used for bear hunting in Japan). I really don't want to think of her going up against a bear though.

We decided to sleep at my relatives cabin- no running water, no electricity and an outdoor bathroom. Kind of glorified camping. We wanted our girls to check out the experience. It was a lot of fun. They really enjoyed it. We told stories before bed time from our imaginations. The girls really liked that part.

The last night we were there I woke up to a bunch of coyotes yipping, probably for some meal. If my girls weren't so tuckered out, I think I would have woken them up so they could hear it. I thought it was pretty neat. Not something we hear in our neighborhood.

One of the highlights of our weekend was seeing our dog run out into the woods without a leash and then come back to us.  We were a bit afraid that she might not come back but were kind of sure she would return.  She did.  And boy did she have a blast coming and going and exploring.  I love seeing that.  A little independence for our big pup!

Someday it will be our children running off and us hoping they come back again.  Safe and a little more confident...  Right now I really don't want to think about that though.  I just want to hold them.

This sorbet will really make you pucker.  If you love lemons- this is the sorbet for you.  But if you are turned off by the sour don't even bother to make this.  Once you get into a few bites the pucker factor will decrease.  I find it to be very refreshing.  Next time I make it I think I will do lemon and ginger for a different flavor.

Lemon Mint Sorbet
Adapted from this recipe at Eating Well

1 1/2 cups sugar
1 cup chopped fresh mint
Zest of 1 lemon, removed with a vegetable peeler
1 cup water
1/2 cup lemon juice, (4-6 lemons)

In a saucepan bring water, sugar, mint and lemon zest to a boil. Remove from heat, cover and let steep for 20 to 30 minutes, then strain through a fine sieve into a bowl. Stir in lemon juice. Chill until cold.

Pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions. You can also place it in a 9 x 13 dish. Remove from freezer periodically to scrape and loosen as it freezes.

3/4 of a cup 308 calories

This is basically what we saw.  Picture source:   Wildlife Management and Habitat Management

Friday, July 1, 2011

Asian Crunch Salad

This is one of the best salads you will ever have.  Okay, at least that is my opinion.  I tried this salad like about 6 years ago and it is a regular in our house.  Every summer it must be made at least once.  Why haven't I posted it yet?  I have no idea.  Maybe I just took it for granted.  Who knows.  I changed it up a bit here and I am happy I did because it went really nicely with some fresh lettuce. (It is usually made with regular cabbage and no lettuce).

Ramen noodles are one of my food vices- I must admit.

Asian Crunch Salad

1/3 cup cider vinegar
1 tablespoons sugar
1/2 cup canola oil
1 flavor packet from Ramen noodles (I like Oriental flavor and chicken flavor)
1 tablespoon soy sauce
1 teaspoon sesame oil

2 cup lettuce greens
1 head of savoy cabbage or any other cabbage works well or 1 pkg. cole slaw mix
1/2 cup toasted almonds, chopped
1/4 cup sesame seeds
1/2 c. green onions
1 pkg. dry Top Ramen noodles, crushed and toasted

This salad needs to be put together at the last minute to make sure that everything is crunchy. Toss the salad ingredients first and then toss with the dressing. Serve immediately.

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