HOW TO USE RICE FOR FRYING

When making stir fry or any hot rice dish always using rice, make sure to cook it the day before and let it be good and cold before adding it to any type of Chinese dish. If making fried rice make sure it is cold so the rice will flake and not be googy and sticky when adding it to hot oil.

Sesame oil is always the best to use when making Chinese dishes. But be sure to always just use a little as it goes a very long way.

LETTUCE AND PASTA SALAD

1 (10-12 ounce) Colored Rotini, cooked and drained
1 Lb. Bacon, cooked and crumbled
1 Cup Mayonnaise
1/4 Cup Lemon Juice
2 Teaspoons Sugar
1 Large Tomato, seeded and chopped
1/2 Cup Green Onion, sliced
2 Teaspoons Chicken Flavored Instant Bouillon
4 Cups Iceburg Lettuce, thinly sliced
Fresh Ground Black Pepper

Combine the mayo, lemon juice, sugar and bouillon to make a dressing.
In a medium bowl combine all the other ings. but the lettuce. Put it in last. Drizzle the dressing over top of salad.

BAKED POTATO SALAD

3-4 Large Baking Potatoes, cooled and then diced
1 Cup Sour Cream
1/2 Cup Mayonnaise
8 Slices Cooked Bacon, crumbled or Bacon Bits
6 Oz. Shredded Cheddar Cheese, divided
3 Green Onions, sliced
1/2 Teaspoon Black Pepper
1 /2 Teaspoon Celery Salt or Seasoning Salt
1/2 Teaspoon Garlic Powder
In a medium bowl add the potatoes then all the other ings. and stir gently. Put in a serving dish and then top with the sliced onions and remaining cheddar cheese and bacon.

CORN AND POTATO CHOWDER

3 Cups Corn, frozen or canned(drained)
2 Cups Potatoes, Diced, Red ones are great for this
2 Tablespoons Butter or Marg.
1/4 Cup Onion, diced
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 1/2 Cups Warm Water or chicken broth
2 Cups Warm Milk
2 Tablespoons flour, mixed with 3 tablespoons cold water
1 Bag Cheddar Cheese
1 Cup Cooked Ham, if you like
6 Sliced Bacon, fried and crumbled if you like
In a large pot combine all the ings. except the flour and flour water. Cook on medium untill the potatoes are fork tender. Add the milk and flour water stirring well. Bring to a boil, turn down and let cook for around 10 minutes or until thick. Serve in bowls with cheddar cheese on top.

SALMON PATTIES WITH DIPPING SAUCE

1 (14 3/4 ounce) Canned Salmon
1/4 Cup Onion, minced
1/4 Cup Cornmeal
1/4 Cup Flour
1 Egg
3 Tablespoons Mayonnaise
1/2 Teaspoon Garlic Powder
Salt and Pepper
Oil for frying

Drain the salmon and flake with a fork. Add all the ings. except the oil. Mix good and form into patties. In a medium skillet heat the oil and add the patties. Fry on medium until golden brown. Turn over one time. Use with dipping sauce.

Dippng Sauce:
1 or 1/2 cup Mayo
1 Teaspoon Prepared Mustard

Mix these together and use as a dip with the salmon. Can add more mayo or mustard to your liking.

BOBBIE B. MACARONI AND TOMATOES

1/2 Box Macaroni
1 Small Can Tomato Sauce
1 Can Diced Petite Tomatoes
Salt and Pepper
Sugar, if you do not like them with salt and pepper

Cook macaroni but do not over cook and let them get mushy. Drain. Add the tomato sauce and the tomatoes. Add the salt and pepper to your taste or add sugar and not salt or pepper. Serve warm or cold. I like mine cold.

CREAM CHEESE CHERRY PIE

1 (8)oz. Pack Cream Cheese, softened
1 (14)oz. Can Sweetened Condensed Milk

2 Tablespoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
1 (21)oz. Can Cherry Pie Filling, chilled
1 (9)oz. Graham Pie Shell or Nella Wafer Pie Shell

In a medium bowl cream the cream cheese until light and fluffy. Slowly add the condensed milk. Mix good. Stir in the lemon juice and the vanilla and then add the canned pie filling last. Mix good and pour into the shell. Put in the ref. for 2 hours or overnight for flavors to combine. Keep ref.