Here We Go!

I was once asked to describe myself in one word....It took me awhile. But the word I finally chose was 'potluck'. I am a mix of many contradicting things that make up who I am. I am a jack of all trades and a master of none. And that has served me well in my life as a daughter, wife, mother, farmer, social worker, and diaconal minister. Hence the name of this blog...Pot Luck! You never know what you will get, but to be sure it will reflect the passion for the day. My guess is either something to do with:

     1. Grandchildren and family

     2. ministry, especially cross generational ministry....

     3. Disney World, a national park, or a current travel adventure

     4. a recipe that has been rediscovered or a new one we just tried.

     5. a craft project that has my attention....

     6. a new favorite movie

     7. a new favorite restaurant

     8. or Pot Luck! you never know what you will get!

Often people have remarked that they saw a recipe I had posted on Facebook....sometimes I have make the recipe and love it, other times I make it and think never again.....Sometimes I never get around to trying it and it gets lost in cyber space.....

Today I made my mother in law's chow mien recipe with a oriental salad on the side. I thought to myself...I should share this....because it tastes good, it is easy to make, and it is a perfect dish to serve on an autumn evening when everyone is hungry after a long day at work and at home. And it can be made ahead and popped in the oven about an hour before supper time. 

As good as the hot dish is....the salad dressing and almonds a what I really wanted to share! I will never eat nuts strait from the bag again! And homemade salad dressing is so easy....I do not know why I didn't start making it from scratch along time ago....

Toasted Almonds for Salads

To make them:

put a small frying pan on stove and heat the pan. When hot pour the bag of almonds in. About 1/4 cup of almonds. Stir the nuts around. Sprinkle 1 tablespoon of sugar over the nuts. Continue to stir. Add sugar 1 tablespoon at a time until the nuts are covered with sugar and the sugar starts to caramelize. Remove from the heat and cool.

Oriental Salad

1 bunch romain lettuce-chop into small pieces and put in a bowl

1 can mandarin oranges, drained

1/2 cup peas, thawed or 1/2 cup pea pods

1/2 cup chow mein noodles

1/2 cup chopped celery

1/4 cup green onions, sliced

1/4 cup toasted almonds (recipe above)

Toss together. Just before serving toss with dressing below:

Oriental Salad Dressing

1 cup sugar

1/2 cup rice vinegar

1/2 cup salad oil

2 tablespoons soy sauce

1 tablespoon toasted sesame seeds

Whisk together and serve over Oriental Salad

Chow Mein

1 1/2 pound hamburger

1/4 cup chopped onion

1 clove minced garlic

1/4 cup chopped celery

pepper

1 can cream of mushroom soup

1 can chicken gumbo soup

1/4 cup soy sauce

1 can water chestnuts, sliced and drained

1/2 cup rice

1 soup can water

Fry and crumble hamburger. Stir in onion, garlic and celery, fry until translucent. Combine soups, soy sauce, water chestnuts, water, and rice in a greased 3 quart casserole dish. Stir in the fried hamburger. Bake covered in a 350 degree oven for 1 hour. Remove the cover and bake another 30 minutes or until the rice is tender. Serve with toasted chow mien noodles