Oriental cabbage salad

1 medium cabbage shredded or 1 bag coleslaw

2 tbsp sesame seeds optional

1 pkg bean sprouts optional

2 cups sliced mushrooms optional

2 green onions chopped

1/2 cup sunflower seeds optional

2 pkg ichi ban noodles

2 cooked chicken breasts

Dressing

Ichi ban soup base

1/2 tsp pepper

1/4 cup olive oil

4 tbsp soy sauce

3 tbsp vinegar

1 tbsp sugar

Puffed wheat squares

Melt 1/2 cup butter in a pot then add:

1/2 cup corn syrup

2 tsp vanilla

1 cup brown sugar

2 tbsp cocoa powder

Bring to a boil for 1 minute of medium heat

Measure 8 cups of puffed wheat into a large bowl then add boiled mixture and stir throughly.  

Put in a greased 9x13 pan press down firmly.  Let cool completely before cutting. 

Mexican Crockpot Chicken

2-3 chicken breasts

1 large can chopped tomatoes

1 can pinto or black beans drained

1 small can green chili’s

1 tsp cumin

1 tbsp oregano

1 tbsp chili powder

1 tsp garlic powder

1 tsp salt

Cook in crockpot on low for 6 hours 

Serve on rice or with rice and sour cream in tortillas

Mango Salsa

I made this salsa earlier this year and it is amazing.  It is my favorite salsa ever and I will be making it year after year.  

Ingredients:

8 diced mangos

1 red onion finely diced

2 seeded red peppers

2 tbsp chopped cilantro

1/2 tsp red pepper flakes

2 tsp ginger

2 garlic cloves minced

1 cup brown sugar

1 1/4 cups white vinegar

1/2 cup water

I like doubling this batch. 

Cook all ingredients over high stirring until brought to a boil. Reduce to simmer for 5 min.  You can refrigerate and eat it fresh or can it.  

Fill jars to 1/2 inch from the top with a slotted spoon.  Add liquid leaving the 1/2 inch head space. 

Process for 15 minutes in the canner