Chinese Chicken Salad

2 (3-ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head Napa (or regular) cabbage, shredded finely (you can use 2 bags of coleslaw mix if you prefer)
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup granulated sugar
2 tablespoons soy sauce
2 cups cooked chopped chicken

In a medium skillet over low heat, brown ramen noodles, almonds and sesame seeds with melted butter or margarine. Once browned, take off heat and allow to cool. In a small saucepan, bring vegetable oil, sugar and vinegar to boil for 1 minute. Allow to cool. Add soy sauce. (If you are camping. . store the ramen noodles and almonds in a plastic bag. Put your sauce in a container for travel.  Keep the dressing cool.) When you are ready to serve in a large bowl, combine shredded cabbage and chopped green onions and chicken. Add the noodle and soy sauce mixtures. Toss to coat.  Serves 6.  Submitted by Colleen Low

 

 

Black Bean and Corn Salad

Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping and pot luck. Excellent side as well as a meal. Using it as a relish to top your favorite meat or try dipping tortilla chips in it. Make this up before leaving for camp.  The longer it sets the better it is. 6-8 servings. Submitted by Colleen Low

Dressing

 

 

1/3

cup olive oil

 

2

tablespoons fresh lime juice

 

1

tablespoon red wine vinegar

 

1

clove garlic, minced

 

1 1/2

teaspoons ground cumin

 

1 1/2

teaspoons dried oregano

 

1 1/2

teaspoons salt

 

1/4

teaspoon sugar

 

1/8

teaspoon black pepper

 

Salad – mix the following and add the dressing

1 (15

ounce) can black beans, rinsed and drained

 

1

cup grilled fresh corn kernels or 1 can corn, drained

 

3/4

cup red onions, chopped

 

1/2

cup tomatoes, diced

 

1/2

cup sweet red peppers, chopped

 

2

jalapenos, seeded-and finely chopped

 

1/4

cup fresh cilantro or parsley or basil, finely chopped (I like to mix all three)

 

 

Chicken in foil

Aluminum foil – Used to make packets for cooking
Chicken breast or chicken fingers
One whole onion sliced
 1 green pepper sliced
sliced mushrooms to taste (if you use canned, drain the liquid)
slice potatoes
1 pat of butter, may omit if you choose
Salt and pepper to taste
Soy sauce to taste

Tear aluminum foil into 2 long strips.  Place the slice veggies on the bottom. Top with the chicken, butter, and spices. Cover with the second piece of foil and seal the edges.  Place your packet on hot coals.  “Bake” for about 20 minutes.  You can use any quantity desired. For larger quantities break foil packets in to smaller sizes to cook faster.  You may also use any veggies you desire.  If you don’t care for chicken, try hamburger or sausage. If you don’t care for meat, add more veggies and try lemon pepper.  You can’t go wrong with this one! Submitted by Colleen Low

TEXAS BEANS
(Blue Ribbon Winner!!)
 
2 pounds               Ground beef   (browned and drained)
1 pound                 Chopped bacon (fried and drained)
1 large                   Onion (chopped and sautéed)
¾ tablespoon         Dried mustard
2 to 4 teaspoons    Chili powder          (season to taste)
½ tablespoon         Black pepper
½ cup                    Brown sugar
4 tablespoons        Molasses
½ cup                    Ketchup
½ cup                    Barbecue sauce
2                           16 ounce cans of Pork and Beans
2                           16 ounce cans of Butter Beans (save liquid from one can in case mixture is too thick)
2                           16 ounce cans of Red Beans (with liquid)
      
Mix all ingredients together and bake at 350 degrees for 1 and ½ hour. Remove lid halfway through baking.   
I use a cast iron kettle for baking and bake for 2 to 2 ½ hours – don’t let it dry out too much.  I also mix and match beans; 1 can black beans, 1 can white beans, 1 can light red beans, 1 can dark red beans, 1 can black eyed peas, 1 can butter beans, 1 can pork & beans, sometimes  will add lima beans.
I have also made this ahead and frozen it.  When you get to camp, heat on the campfire or stove/oven in a camper.  I still prefer using a cast iron kettle but pots work, too.
 
Enjoy!
Vicki Noelle
(JCHA Chili Queen)

 
 


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