SUMMER TIME CHINESE CABBAGE SALAD

1/2 Cup Marg.
1 Pack  Ramen Noodles, do not use seasoning pack
3/4 Cup Sliced Almonds
2 Teaspoons Toasted Sesame Seeds
1 Chinese Cabbage, sliced
2 to 3 Carrots, grated
1/3 Cup Green Onions, sliced

Dressing:
1/4 Cup Vinegar
1/2 Cup Sugar
2/3 Cup Veg. Oil 
2 Teaspoons Lite Soy Sauce

Melt the butter in a large skillet on medium heat. Break up the Ramen noodles into bite-sized pieces and add them to the pan. Add the almonds and stir until browned. Drain the noodles and almonds on a paper towel. Cool, cover and ref. until ready to use. Mix the dressing ings. together, cover and ref. until needed. In a large bowl, combine the cabbage, carrots and green onions. Toss with the noodles, almonds and sesame seeds. Just before serving, stir the dressing and add as much dressing as you like to the salad. Toss and serve. Keep ref.

LOUISIANA DE BASH CAKE WITH FILLING AND ICEING

21/2 Cups Plain Flour, sifted
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla

Cream butter and shortening and sugar until it is creamy. Sift dry ings. together. Add milk, vanilla and egg yolks together. Alternate liquid and dry ings. to mixture. Fold in egg whites. Grease and flour 7, 8 inch round cake pans. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool.

Lemon Filling:

3 Tablespoons Corn Starch
3 Tablespoons Plain Flour
Dash Of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks, beaten
11/4 Cup Sugar
1 Tablespoon Lemon Rind (zest)
2 Tablespoons Butter

Mix cornstarch and sugar together. Mix all other ings. in a saucepan except butter and lemon juice. Cook until thick. Remove from stove. Add butter and lemon juice. Cover with wax paper until cool.

Iceing:

8 oz. Cream Cheese, softened
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla or Lemon Juice

Cream the cheese, butter until it is softened. Add sugar, vanilla and lemon peel. Mix good. Place the filling on top of the first cake layer. Stack cake and then add more filling. Continue doing this until you have all the cakes filled with filling. Then cover with the iceing around the cake and on top. Keep ref.

DIET TOMATO AND CORN SALAD

Fresh Tomatoes, washed good and deseeded
Fresh Corn, washed good
Red Onion or Vidalia Onion, Chopped
Italian Dressing made up according to pack (good seasons brand)

In a medium bowl  chop the tomatoes and then add the chopped onion. Cut the corn off of the cob and add to the onion and tomatoes. Add the made up dressing. Stir good. Can also add some herbs if you like. Chill and serve.

EASY RANCH CHICKEN

1/2 Cup Parmesan Cheese
11/2 Cups Corn Flakes, crushed
1(1oz.) Pack Dry Ranch Salad Dressing Mix
4 Boneless, Skinless Chicken Breasts
1/2 Cup(1 stick) Butter, melted
Preheat the oven to 350F. Combine the parmesan cheese, crushed corn flakes and dry ranch dressing mix in a bowl. Melt the butter in a separate bowl. Take 4 boneless, skinless chicken breast halves and cut in half to make small pieces. Rinse and dry the chicken pieces. Dip each piece of chicken in the melted butter and then dredge in the corn flake mixture. Place on a sprayed baking sheet and bake uncovered for 50 minutes or until it is golden brown and done.

RAGU SPAGHETTI TACO'S

2 Cups Ragu Old World Style Pasta Sauce
1 Lb. Ground Chuck, cooked and drained
8 oz.s Spaghetti, cooked and drained
12 Taco Shells, heated


Cook the spaghetti and drain. Put the spaghetti sauce in a medium kettle and heat it up. Add the cooked ground chuck. Toss in the spaghetti. Serve in warm taco shells and can add more heated pasta sauce over spaghett. Then add shredded lettuce, shredded mozzarella cheese and grated parmesan cheese. You do not have to use the ground chuck if you don't want to.

RANDELL(NASHVILLE, TN.) SPAGHETTII SAUCE

Have you ever met someone and felt like you have knew them all your life. We met this guy while going to a neighborhood yard sale down in Nashville.  He was making BBQ. He had already sold out when we came back out to get a sandwich. Any way my son started talking to him about a homemade spaghetti sauce and he told us his recipe. Boy is it good. He is from New York , he really has some good recipes. I could listen to him all day because you could tell he knows how to cook. So here is his recipe for it. It makes a large pan full and you can freeze it as it is sort of expensive to make.

Randell's Spaghetti Sauce

2 Jars Ragu
2 Cans Delmonte (diced)Tomatoes with oragno and basil
1 Small Pack 92% Lean Ground Beef or use a good ground chuck
1 Roll Tenn. Pride Sage Sausage (use this brand only)
1 Pack Italian Sausage can use turkey
1 Cup Italian Bread Crumbs
1 Box Spaghetti


Cook the spaghetti. Keep warm. Then drain. Or can make sauce frist and the make the spaghett. Do not rinse with cold water tho.Make sure you use a different pan for each cooking each meat. Do not combine them and fix the meat together. In a skillet cook the ground beef and drain. Sit aside. In another skillet cook and crumble the sage sausage. Drain and sit aside. Take the turkey italian sausage and boil it. Let cool and then cut in 1 inch diagional pieces. Set aside. Take the Ragu and put in a kettle and add the tomatoes let get warm then add the meat one at a time and last add the italian sausage. Stir good. Add the bread crumbs. Simmer. Serve this resturant style with the spaghetti on the plate first and the sauce over it. This is so good. We served caesar salad and garlic bread with this. He said to not use Prago or Walmart brand spaghetti sauce when making this. We used the mushroom and onion but I think it would be best just using the traditional one.

STEFEN B. BAKED POTATO DISH

3 Baking Potatoes, baked
2 Chicken Breasts, baked and deboned
1/2 Cup Bell Peppers, diced or strips
1 Medium Onion, chopped
1 Pack Shredded Cheddar Cheese
1 Jar Salsa
1 Tub Sour Cream
1/4 Stick Butter or Marg.

Bake the potatoes and then cut them up in chunks. Sit aside. In a skillet add the butter and stir fry the onion and pepper until soft.  Take the chicken and dice or chunk it up. Add the cooked chicken breasts. Next add the potato and stir. Take this mixture out and put in a 8 x 8 sprayed pan. Put cheddar cheese over top of this and put in oven and bake until cheese is melted. Take out of oven and put in plate then add the salsa and sour cream to it. Can also use steak pieces instead of the chicken.