Meal Times


Crunchy Cabbage Salad
salad
  1. place in bowl
    • 1/2 large head of shredded cabbage
    • 1 can sliced water chestnuts (optional)
    • chopped onions to taste
    • 1/2 c. slivered almonds
    • 1 T. sesame seeds
    • 1/2 c. sunflower seeds

dressing

  1. mix
    • 2 T. sugar
    • 3 T. vinegar
    • 1/2 t. pepper
    • 1/3 c. oil
    • 1 pkg. ramen flavoring

assembly

  1. Top salad with
    • 1 pkg. crushed ramen noodles
  2. Pour dressing over noodles

source: cheryl buller

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Chimichangas
  1. preheat oven to 350º
  2. mix
    • 1 lb ground beef
    • 1 garlic clove
    • 1 t. cummin
    • 1 t. oregano
    • 1/4 c. chopped green chilis
    • 1/4 c. picante sauce
    • 1/4 c. sour cream
    • 2 T. vinegar
  3. place in
    • tortilla shells
  4. fold all 4 sides together
  5. brush with
    • butter
  6. sprinkle on
    • cheese
  7. bake in oven until slightly browned and cheese is melted
  8. serve with
    • picante sauce
    • sour cream


chocolate zucchini cake
  1. cake
  2. preheat oven to 325º
  3. cream together
    • 1/2 c. butter
    • 1/2 c. oil
    • 1 1/2 c. sugar
  4. add
    • 1 egg
    • 1 t. vanilla
  5. in seperate bowl, mix
    • 2 1/2 c. flour
    • 1 t. baking soda
    • 1/2 t. baking powder
    • 1/2 t. salt
    • 1/2 t. cinnamon
    • 4 T. cocoa
  6. in measuring cup, mix
    • 1/2 c. milk
    • 1 T. vinegar
  7. alternatively add dry mix and milk to creamed ingredients
  8. stir in
    • 2 c. grated zucchini
  9. bake 35-40 minutes in 9×13 inch pan
  10. cool before adding icing

icing

  1. heat to boil in large saucepan
    • 1/3 c. chocolate chips
    • 3 T. milk
    • 1 T. butter
  2. remove from heat and add
    • 1/2 t. vanilla
    • dash salt
    • 2 c. or more of powdered sugar

source: kansas bible camp