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It is so easy - just toss it all together and let it marinate overnight.

Note: I cheated and purchased the pre-shredded mix in a bag and I used Ken's Greek dressing, which I think adds more flavor.

070 - 01-12-2003

2 1/2 Cups Wide Egg Noodles

1 tsp. Vegetable Oil

12 Cups Water

2 Bay Leaves

1 Whole Chicken

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Tbs. Salt

1/2 tsp. White Pepper

1/4 tsp. Black Pepper

1/4 tsp. Garlic Powder

1 tsp. Curry Powder

1 Tbs. Parsley Flakes

6 Cubes chicken bouillon

2 Tbs. Butter

1 Cup Evaporated Milk

1/3 Cup Cornstarch

1/4 Cup Water

1 Cup Each - Onions, Celery, Carrots

Cook noodles in 4 cups water and the vegetable oil. Set aside. Cook chicken until done. Remove and de-bone chicken. Set aside. Add all remaining ingredients to chicken stock except the cornstarch and water. Reduce heat and simmer 20 minutes. Add noodles. Mix cornstarch and water till disolved. Gradually add to soup, stirring constantly. Add chicken. Heat through. This makes approx. 3 gallons of soup. This freezes very well, but don't put noodles in when you freeze.

048 - 01-12-2003

1/2 Tbs. Butter or margarine
1/2 cup Of Dr. Pepper
1 cup Pecan halves

Melt butter in small sauce pan and add Dr. Pepper, bring to simmering point. Add pecans and simmer for 15 minutes or until Dr. Pepper evaporates stirring frequently. Pour pecans over cookie sheet and bake in 275 degree oven for 40 minutes or until crisp or turning at least every 10 minutes while baking. 6 Servings. Made these for holidays, very yummy! Be careful at the end of the glaze/simmering process as the glaze thickens very quickly at the end and could easily burn. Very easy!
035- 01-12-2003

400g (12 1/2 ozs.) chopped seasonal stir-fry veggies (choose from broccoli snow peas, bok choy, red capsicum and red onion).
2 T. oyster sauce

Hokkien Noodles

Combine soy sauce, garlic and lemon juice. Add meat and toss to coat. Stand for 5 minutes. Heat oil, stir-fry vegetables. Return all to the wok with sauce and toss to coat. Serve with warm hokkien noodles. TIP. To warm the noodles, soak in boiling water for 5 min, then drain. Cover and microwave on medium for 2-3 min.

The size and texture of Hokkien Noodles ensures that they soak up the sauce in your dish creating a rewarding stir fry that is full of flavour - look for them in the Asian foods section of your grocery. 98 per cent fat free and originally a favourite of the Hokkien Chinese, these noodles were soon introduced to Malaysia and are now enjoyed in stir-fry dishes all over the world.
105 - 01-12-2003

1large container whipped Cream Cheese

In a mixing bowl - whip the two ingredients together and chill (you don't have to chill it) and slice apples or other desired fruit; this stuff is heavenly or at least - outta this world - with or without the fruit

054 - 01-12-2003