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20 | THE COLONY NEWS | APRIL 2023 | What's Cookin'? By Joyce Hansen Instructions: 1. Assemble salad ingredients in bowl. Crumble noodles from Ramen mix and add to bowl. 2. Prepare salad dressing by mixing salad oil, vinegar, sugar, pepper and seasoning packet from soup mix. 3. Pour dressing over cabbage mixture and mix well. Refrigerate for about 2 hours. Mix again before serving. Ingredients: • Small head of cabbage, chopped • 4-5 chopped green onions • 1/2 cup slivered almonds • 1 pkg Top Ramen chicken soup mix Dressing: • 2/3 cup salad oil • 3 tbsp white vinegar • 2 tbsp sugar • ½ tsp pepper • Seasoning packet from Ramen soup mix This salad recipe was requested recently after Dee March brought it to Tuesday Night Social. I will be making it myself soon. Remember you help keep this column going, so send me your favorite recipes. Email them to xjkangas44@gmail.com or call (951) 461-8821. We enjoy trying them. Instructions: 1. Preheat oven to 350 degrees. Spray 11"x7" baking dish with non-stick cooking spray. 2. Spread almonds in a single layer on baking sheet. Bake 5 minutes or until golden brown, stirring frequently. 3. Spread stuffing cubes in prepared dish. Drizzle with broth, stir to coat. 4. Whisk soup, milk and pepper in large bowl. Stir in green beans and turkey. Spoon over stuffing cubes, top with almonds. Bake 30-35 minutes, or until heated through. Instructions: 1. Preheat oven to 350 degrees. Prepare cake mix according to package directions. Pour into a greased 13"x9" baking pan. Bake until a toothpick inserted near the center comes out clean, 15-20 minutes. Cool completely on a wire rack. 2. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes, or until soft set. 3. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle pineapple over cake, spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving. Turkey & Green Bean Casserole Oriental Cabbage Salad Pineapple Pudding Cake Ingredients: Ingredients: • ¼ cup slivered almonds • 7 oz pkg herb-seasoned stuffing mix • ¾ cup reduced-sodium chicken broth • 10 ¾ oz can condensed cream of mushroom soup, undiluted • ¼ cup milk or half-and-half • ¼ tsp black pepper • 10 oz pkg frozen French-style green beans, thawed and drained • 2 cups cubed cooked turkey or chicken • 1 pkg yellow cake mix • 1 ½ cups milk • 1 oz pkg instant vanilla pudding mix • 8 oz pkg cream cheese • 20 oz can unsweetened crushed pineapple, well drained • 8 oz carton frozen whipped topping, thawed • ¼ cup chopped walnuts, toasted • 20 maraschino cherries, well drained This recipe is a contribution from Dorothy Watters. She said her husband Dave really likes it. Here's a great recipe for dessert on Easter, contributed by Patti Christensen.