Shrimp and Noodle Bowl

This is a summer salad that is great on those hot days. I do not care for cilantro, so I leave it out. You could substitute Fresh parsley or basil if you prefer. If you use scallions, use the stems in place of the cilantro.

8 ounces of uncooked angel hair pasta

1 lb. cooked small shrimp

2 cups broccoli coleslaw mix

6 scallions sliced thin

1/2 cup minced fresh cilantro

2/3 cup reduced-fat sesame ginger salad dressing.

Cook pasta according to package. drain and rinse in cold water. Transfer this to a large bowl. Add the cooked shrimp, broccoli coleslaw mix, green onions and cilantro. Drizzle with salad dressing and toss to coat. Cover and refrigerate until serving.

Using wheat pasta is a good dietary choice. Also, you can change up the dressing. Sweet Onion dressing is very good. And, you can buy the shrimp in your freezer section of your grocer. Just be sure to thaw before adding to salad as they tend to have some water in them.

Seafood Casserole

This is an easy recipe that uses canned seafood if you are unable to find fresh in your area

1 Can Crabmeat (drained) 1 Medium Onion Chopped

1 Can Shrimp Dash of Pepper

1 Cup Celery Chopped 1 Cup Mayonnaise

1 Tbs. Worcestershire Sauce Dash of Salt

Drain the crabmeat and shrimp. Stir all ingredients together. Place in buttered casserole. Top with bread crumbs*. Bake at 350 degrees for 45 minutes. Use a deep, rather than long, dish. This allows the mixture to be thick and not dry.

*Optional – you may use crumbled Ritz crackers on top in lieu of bread crumbs.

Napa Cabbage Salad

1 head Napa or Bok Choy cabbage
3 green onions
1 (3-ounce) package ramen noodles with seasoning pack
1 (6-ounce) package slivered almonds
1 tablespoon sesame seeds *
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt

Directions

Preheat the broiler. Place the rack at least two shelves down from the broiler. You will need to watch the toasting very closely.

Tear or slice the cabbage into shreds. Slice the onions thinly, and place in a large salad bowl. Crumble the noodles into a broiler pan, Save the seasoning packet for later. Add the almonds (or walnuts) and sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds.

In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine. It is best to let the salad sit overnight before serving.

I usually cut the cabbage in half and save for another use or for another salad at a later date. If you want an extra large salad to use as a party pot luck, use the whole cabbage. I use 2 packages of Ramen Noodles & the seasoning if I use the whole cabbage. I also increase oil to ¾ cup and 3 ½ tsp of vinegar. (No extra sugar need be added).

*I don’t use the sesame seeds, I just add a couple extra tablespoons of walnuts and toast them.

Meatloaf

½ Lb. Ground Beef

1 Egg

2 Tbls Minced Onion

1/2 tsp. Salt

1/4 tsp. Pepper

1/3 Cup Bread Crumbs

1/3 Cup Milk

Mix all ingredients together. Place in greased pan. Cover with Piquant Sauce.

Piquant Sauce

3 Tbs. Brown Sugar

1/4 cup Ketchup

1/4 tsp nutmeg

2 tsp. prepared mustard (Honey or Stoneground)

Bake for 45 minutes at 350 degrees.

You can serve this with mashed or baked potato, green beans, corn, carrots or any favorite fruit or salad. You can add a beef gravy, but with the sauce, you really don’t need one.
This can be mixed together the night before and just popped into the oven the next day. Letting it come to room temperature for about an hour works best.