Asian Chicken Salad

Sarah Keleise Ferguson’s recipe received from friend, Tiare Terrell 2008

Salad:

1 medium head cabbage (½ purple & ½ green cabbage- chopped)

8-10 green onions (chopped)

1 cup sliced almonds

1 pkg ramen noodles (crushed- uncooked)

1 roasted chicken (chopped)

Dressing:

1 cup extra virgin olive oil

2/3 cup sugar

1/3 cup rice wine vinegar

1 tsp salt

1 tsp pepper

Chop all salad ingredients; mix dressing & pour over salad. Toss and EAT!

Excellent the same day but even better the next day after all the flavors

have fused and absorbed.

Sweet Potato Fries

From: Allrecipes.  The Platt Fam had this as a side-dish the other night and it was a hit, even with the kiddos!

Here's the link: http://allrecipes.com/Recipe/Ts-Sweet-Potato-Fries/Detail.aspx

INGREDIENTS 

4 sweet potatoes, cut into large French fries

1 tablespoon water

2 teaspoons Italian seasoning

1/2 teaspoon lemon pepper

1 pinch salt and pepper to taste

2 tablespoons olive oil

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer.
3. Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Beef Rice Pilaf or Grandma's Beef Rice Bake

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her sister, Ardy (1960's)

"This is one of Kyle Mammen's favorites of Grandma's recipes.  We had Easter dinner with Grandma and Grandpa while they were on their mission in Salt Lake City.  Grandma made roast beef with this rice dish and ever since Kyle always asks me to make it for him!"

~Laura Anne Ferguson Platt Mammen

1 stick melted butter

1 can beef broth soup

1 can beef consommé soup

1 cup rice

Melt butter, then stir in the 2 cans of soup and rice.   Bake at 350˚ for 70 minutes.  You may also add mushrooms and green onions during the last 15 minutes of cooking time.

Corn Bread Dressing

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from Big Mama, Willie Mae Taylor Ferguson (1955)

10-12 lb. bird/(25-30lb. bird)

3 (9) cups of dry bread crumbs

5 (15) cups of dry crumbled corn bread*

*(see note on corn bread recipe)

3 (8) Tbsp. sage

1 (3) tsp. salt

dash of pepper

1 (3)cups finely chopped celery 

1/2 (1 1/2) cups finely chopped onion

1/2 (1 1/2)cups melted butter

2 (6) beaten eggs

1/4 (3/4) cup chicken broth or water

Toss together bread, corn bread, and seasonings.  Cook celery and onion in butter until tender but not browned, then pour over bread.  Add eggs and toss lightly to mix.  Moisten with broth and toss.  Makes 6 cups for a 10-12 lb. bird.

Terry's Cranberry, Pear, and Ginger Chutney

Recipe from: Terry Ferguson who received it from gourmet chef, Art Smith, personal chef to Oprah Winfrey from O Magazine (2000).

1-12 oz. bag fresh or frozen cranberries

2 pears, peeled, cored and diced

2 Tbsp. chopped candied ginger

1/2 cup cranberry juice

1/2 cup sugar

1 Tbsp. orange zest, from about 2 oranges

2 Tbsp. toasted, sliced almonds (optional)

Place cranberries, pears, ginger, juice, sugar, and orange zest in medium sauce pan and bring to a boil over moderate heat.  Reduce and simmer, cooking about 20-25 minutes until thickened (some berries should still be whole).  Allow to cool.  The chutney can be made the day before.  Garnish with almonds prior to serving, if desired.  Makes about 4 cups.

Sarah's Stuffed Cranberry Sauce

Recipe from: Sarah Keleise Ferguson.  A new variation of cranberry, enjoyed by everyone for Thanksgiving 2004!  Received from Paula Deen's Home Cooking show on the Food Network.

1-8 oz. pkg. cream cheese, softened

2 Tbsp. good-quality mayonnaise

1/4-1/2 cup chopped pecans

1-16 oz. can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy and spreadable.  Add pecans and mix well.  Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style.  Cut each round in half like a sandwich and place in shallow container, covered.  Keep refrigerated until time to serve.  

Apple Yam Bake

Recipe from: Christa Ferguson Platt who received it from her sister-in-law, Valerie Young, and has become a requested Thanksgiving family classic!

1 cup sugar

1 tsp. salt

5 tsp. cornstarch

2 cups+ water

1/2 cup butter

2 Tbsp. lemon juice

4-5 Rome apples, peeled and sliced

1 large #2 can yams (baked fresh yams are best, peeled and sliced)

pecans

In medium sauce pan, mix dry ingredients first for the sauce.  Then add water and cook over medium heat until thickened.  Add butter and lemon juice.  Layer yams and apples in a baking casserole dish.  Pour sauce over top.  Sprinkle with pecans on top.  Bake at 350˚ for 1 hour.