Chinese Cabbage Salad

Ingredients
3 T Red Wine Vinegar
2 T White Sugar
1/2 t salt
1/4 t ground black pepper
1 (3ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 vegetable oil
1 package broccoli coleslaw mix
1/2 cup chopped green onion
4 ounces toasted slivered almonds
1/4 cup sesame seeds, toasted

Directions
1. In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool.

2. In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled.

3. Sprinkle with almonds and sesame seeds before serving.

Mint Tea

Ingredients

* 12 bag(s) tea
* 1 bunch(es) mint sprigs
* 4 quart(s) boiling water

Directions

1. Boil water. Add tea and muttled mint to boiling water. Turn off burner. Let sit until tea has steeped. Pour over ice into 1 gallon serving container. Serve iver ice in glasses with mint sprig garnish.

Country Living

Plum Smoothie-Pop

Ingredients
U.S. Metric Conversion chart

* 1/4 cup(s) sugar
* 1 tablespoon(s) corn syrup
* 1 pound(s) assorted plums, pitted and chopped
* 8 teaspoon(s) fresh lime juice
* 6 ounce(s) plain yogurt

Directions

1. Bring the sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan. Remove from heat and cool. Puree the plums, cooled syrup, and lime juice in two batches, using a blender, until smooth. Stir the plum puree and yogurt together in a large mixing bowl.
2. Pour the mixture into popsicle molds, leaving about 1/2 inch at the top, as the mixture will expand when it freezes. Follow popsicle mold manufacturer's instructions and freeze until solid -- about 4 hours.

Country Living

Salad Dressing-Thank You Amanda

I am an excited new member of your neighborhood garden and I wanted to share a salad dressing recipe that is delicious with the pomegranate and perhaps even the lettuce. I like adding walnuts, feta cheese, etc.

1 cup of sugar
1 cup of ketchup
1 cup cider vinegar
1/2 cup oil

Put sugar, ketchup and vinegar in mason jar and mix...then slowly add the oil. It is simple and very tasty!

Roasted Butternut Squash

Ingredients

* 2 medium butternut squash, halved lengthwise and seeded
* 4 teaspoons butter
* 4 teaspoons brown sugar
* Salt and pepper

Directions

Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 25 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

Food Network

Tabbouleh

Ingredients

* 1 cup bulgur
* 2 cups boiling water
* 3 tablespoons lemon juice
* 2 tablespoons olive oil
* 2 tablespoons sliced green onions (tops only)
* 1 tablespoon minced fresh parsley
* 1 teaspoon salt
* 1 teaspoon minced fresh mint leaves
* 1 medium tomato, seeded and diced
* 6 leaves romaine lettuce

Directions

1. Place bulgur in a bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. Drain and squeeze dry. Stir in the lemon juice, oil, onions, parsley, salt and mint. Cover and refrigerate for 1 hour. Just before serving, stir in tomato. Serve in a lettuce-lined bowl.

Storing Mint

How to store: Keep stems down in a glass of water with the leaves covered in plastic for a week changing the water every 2 days, or in plastic with a damp paper towel.

Matches well with: carrots, chocolate, duck, eggplant, fruit, goat, ice cream, lamb, lentils, oranges, peas, peppers, pilafs, pork, salsas, tomatoes, vegetables, yogurt