CHINESE CHICKEN SALAD

Ingredients:

DRESSING:

4 TBS. sugar     

¼ cup vegetable oil

2 tsp. salt         

¼ cup rice vinegar

SALAD:

4 chicken breast cooled and cut

1 head lettuce

3 – 4 green onions

¼- ½  cup sesame seeds

Deep fried wontons

½ cup sliced almonds

1 avocado

Directions:

Add salad ingredients. 

Add dressing just before serving.

Lemon Filling for Lemon Rolls

Ingredients:

1 cup sugar

Grate the rind of one lemon

2 heaping tsp. dry lemon pudding  (cook kind not instant)

Sliced Almonds

Directions:

Roll out half of the dough until thin, spread with softened margarine (I use butter).  Sprinkle with half of the lemon mixture and sliced almond (if desired).  Roll up like cinnamon rolls.  Pinch ends and cut into ¾ inch thickness.  Put in greased muffin tins or cookie sheet. Cook in 350 degree oven for 10-15 minutes. Repeat with the second half of dough and lemon mixture.  

Refrigerator Rolls

Preheat oven:  400 degrees

Ingredients:

1 yeast cake           

½ cup water

1 tsp. salt

½ cup sugar

2 eggs

5 TBS. vegetable oil

1 cup warm water

5 cups flour

Directions:

Dissolve yeast in water, then add salt, sugar, egg, oil, and 1 cup of warm water.  Beat 2 minutes then add ½ of the flour.  Beat 3 minutes then add the rest of the flour.  Knead just a little.  Put in greased Tupperware with lid on and put in fridge overnight.  Roll out (may need a little more flour) and let rise 2 ½ - 3 hours. Cook at 350 degrees for 10 – 15 minutes).  Hint: Heat oven to 400 degrees – turn down to 350 degrees when you put the rolls in the oven.  

Refreshing Sherbet Dessert

Ingredients:

1/2 gallon orange sherbet or flavor of your choice except Rainbow sherbet, softened.

1 package (10 ounces) frozen sweetened raspberries, thawed

2 medium ripe bananas, mashed

Directions: 

Place the sherbet in a large bowl; stir in raspberries and bananas.  Freeze until firm.

**This is great combined with Coconut Pineapple ice cream.

Yield:  18 servings