Easy Summer Salad by CK
2 whole chicken breasts
6 oz. rotini pasta, uncooked
½ c. olive oil
⅓ c. white wine vinegar
¼ tsp. pepper
8 c. baby spinach leaves, washed
½ c. chicken broth
¼ c. sesame seeds
⅓ c. soy sauce
2 Tbsp. sugar
½ c. thinly sliced green onions
Poach chicken breasts. Cool slightly. Put in bowl and cover with poaching liquid or chicken broth. Chill covered in refrigerator.
Cook pasta until just tender. Drain, rinse with cold water and drain again. Coat a small skillet with olive oil and toast sesame seeds until golden. Let cool.
Remove chicken breasts and chop into bite-size pieces. Combine remaining oil, soy sauce, vinegar, sugar and pepper. Pour over cooked pasta and add chicken.
Toss gently with half of spinach leaves. Cover and chill for at least 6 hours. To serve, add green onion and remaining spinach. Toss lightly.
Serves 6.
CROCK POT CUBE STEAK by GKT
6 cube steaks
1 medium onion, peeled and sliced into rings
1 can cream of chicken or cream of mushroom soup (your choice)
1 can cream of celery soup
1 packet dry onion soup mix
1/2 soup can of water
salt and pepper to taste
Peel, slice and separate the rings of one medium sized onion. Salt and pepper each cube steak. Place two cube steaks in bottom of crock pot. Top with onions and repeat; separating each addition of meat with onions. (This will help separate them later and avoid them being one melded mass of cube steak) In a separate bowl, add the cream of soups and water and mix. Pour the soup mixture over the meat. Sprinkle the onion soup mix on top. Cover; turn crock pot to low 6-7 hours.
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