Crossfield Collection Recipes

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Keuka Slaw for Asian Salad

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1 envelope of Good Seasons Italian Dressing Mix
1/2 cup sugar
2 tablespoons soy sauce
2 packages of coleslaw blend (cabbage salad mix – 16 ounce each)
4 green onions, sliced
1/2 cup dry roasted sunflower kernels
1/2 cup sliced almonds, toasted

Prepare dressing mix in dressing in shaker or small bowl as directed on envelope (water, vinegar, oil, dry mix ). Stir in sugar and soy sauce.

BREAK apart Noodles, place in large bowl. Discard ramen seasoning packets or reserve for another use.
Add coleslaw mix and  blend, onions, sunflower kernels and nuts to noodles, mix lightly.

Add dressing: toss to coat.

The ramen noodles will soften as it stays in the liquid mix.

Makes 12 servings of 1 cup each.

Prep time is 15 minutes.

This is also known as Asian Salad from Good Seasons.com

 

 

 

Broccoli Salad – David Humphrey recipe

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Broccoli Salad from David Humphrey

recipe from Mike's brother David Humphrey
Course Salad
Keyword broccoli

Ingredients

  • 8 ounces bacon
  • 1 teaspoon salt
  • 5 cups small broccoli florets
  • 1 cup mayonnaise or salad dressings
  • 1 tblsp cider vinegar
  • 1/3 cup chopped red onion
  • 1/4 cup sugar
  • 3/4 cup raisins

Instructions

  • cut the bacon into small pieces and cook over medium heat until crisp: drain on paper towels and set aside until later
  • In a mixing bowl, combine the mayo, vinegar, onion, sugar, and raisins. Add the broccoli flrets and toss to mix well.
  • Add raisins and mix again. Refrigerate for at least one hour. Add bacon before serving. The bacon will get soggy and dressing will separate after being in refrigerator but could be done ahead of time.