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Country Kitchen
December 2, 2009 Previous Recipe | Next Recipe
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GREEN CHILIES DIP
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BOK CHOY SALAD
CORN CASSEROLE
PULL-APART BREAD
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PUMPKIN SPICE CAKE
BOK CHOY SALAD

1 or 2 bunches Bok Choy, cut up
5 green onions, sliced
2 packages Ramen noodles
(don’t use seasoning packet)
1/2 cup sesame seeds
1/2 cup almond slices
1/2 cup canola oil

DRESSING:
1 cup salad oil
2 tablespoons soy sauce
1 cup sugar
1/2 cup rice vinegar

Combine Bok Choy and onions. Saute broken up noodles in canola oil until very lightly brown. Add sesame seed and almonds and sauté until all are slightly brown.
Dressing: In a sauce pan, combine ingredients and boil until sugar is melted. Cool mixture. Mix salad and dressing 1 to 1 1/2 hour before serving.
— Syd Alford,
Research Consultants






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