How do you cook your cabbage, chicken, potato salad and corn bread?

Chicken- either on the grill or as chicken and dumplins

On the grill I season with lemon pepper and seasoned salt.



Chicken and dumplins-

Cook chicken in boullion (cover chicken in boullion and simmer chicken until tender.)

Remove chicken and when cool enough to handle shred or cut into small chunks.

Prepare dumplins according to the directions on the side of the bisquik or bisquik light package adding lemon pepper.

Cook dumplins with chicken and bouillion as directed on the side of the bisquik package. Thicken boullion with corn starch or flour before serving.



Cabbage- Chinese coleslaw

Ingredients:

1 large head green cabbage

OR

1 package (20 ounce size) packaged shredded cabbage

8 green onions, trimmed and thinly sliced

3/4 cup sliced almonds, toasted

1/2 cup sesame seeds, toasted

2 packages Chinese Ramen noodles, uncooked (discard flavor packets) toast in oven by placing under broiler. Break apart noodles first.



Dressing

1 cup salad oil

1/3 cup rice wine vinegar*

1/4 cup granulated sugar

2 teaspoons salt

1 teaspoon pepper





Directions:



Combine cabbage, onions and dressing. Just before serving toss with noodles, sesame seeds, and almonds.



Corn bread-I cheat and use Jiffy cornbread mix. I add pinch of sugar. I place a pat of margarine or salted butter in the bottom of a small cast iron skillet and put it in the oven while I am mixing the bread. Then, I pour the mix on top of the melted butter and bake according to package directions. You could also stir in real bacon bits before baking.



Potato Salad:

4 large Potatoes

3 Hard cooked eggs

1 1/4 cup Mayo

1/4 Mustard

Salt

Pepper

Tarrygon

Bacon bits (real)



Peel, cube, and cook potatoes in boullion. Cook until fork tender. Toss chopped eggs with potatoes and bacon bits. Then, mix other ingredients and mix with potatoes. Keep refrigerated.