Recipes for 'Getting to Know You' activity

Chicken Cabbage Salad (from Laura Church)

This salad works best if you can make it a day before you need it. Or at least a couple of hours before serving.


Salad:

2 cups cooked chicken
1 head cabbage-chopped fine
2 chopped green onions
2 ounces slivered almonds
2 pkgs. raman noodles, crunched up

Dressing:

1/2 cup oil
1/4 cup sugar
3 T soy sauce
2 packages chicken top raman flavorings
1/4 t. pepper
Mix dressing well. Pour dressing over mixed salad.

This salad makes a lot - I'm guessing but I would say about 14 people.

Please have the dish to the church by 6:25pm on June 12. If you have any questions, please contact Jessica Pace at 279-1665. Thank you!

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Benihana Japanese Fried Rice


1 cup uncooked rice (not instant)
2 eggs
1 cup frozen peas, thawed
2 T finely greated carrot
1/2 cup diced onion
1 1/2 T butter
2 T Soy sauce
Salt pepper


Cook the rice following instructions on the package. This should take about 20 minutes. Pour rice into a large bowl to cool.
Scramble the eggs in a small pan over medium heat. Chop scrambled chunks into pea-size bites with your spatula while cooking.
When the rice has cooled, add the peas, carrots, eggs, and onion to the bowl. Carefully toss all of the ingredients together.
Melt the butter in a large frying pan over medium/high heat.
When the butter has melted completely, dump the rice mixture into the pan and add the soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6 to 8 minutes, stirring often.


Please have the dish to the church by 6:25pm on June 12. If you have any questions, please contact Jessica Pace at 279-1665. Thank you!