#1251 - Crockpot Chicken and Ramen
(by Shirley McNevich)6 boneless/skinless chicken breasts OR skinless chicken thighs16 oz. baby carrots (washed and cut into coin shaped pieces)1/2 cup chopped celery1 - 8oz. can sliced bamboo shoots (drained)1 - 8oz. can sliced water chestnuts (drained)2 - 3oz. ramen noodles (chicken flavor)32oz. chicken broth1 cup sugar snap peas2 green onions (chopped)salt and pepper to tasteSalt and pepper each chicken breast--add carrots, celery, bambooshoots, water chestnuts, ONE of the ramen noodles seasoningpackets, chicken breasts, and chicken broth to the crockpot--put thelid on, turn heat to low and cook 7-8 hours. When ready to serve usetongs to remove the chicken breasts and cut them into bite sizedpieces and return them to the crockpot--stir. Break both ramennoodles packages using your hands and put the broken noodles intothe crockpot--stir. Add the sugar snap peas and the chopped greenonions--turn crockpot heat on high, stir and cook ten minutes or untilnoodles are done (with lid on the crockpot). Add second seasoningpack if you wish.
#1252 - Sour Cream Strawberry Salad
(by Shirley McNevich)1 - 6oz. box strawberry Jell-O1 - 8oz. can Dole crushed pineapple (drained)2 - 10oz. bag frozen sliced strawberries (thawed--do NOT drain)1 cup boiling water 3 bananas (peeled and sliced into coin shaped pieces--don't slice untilready to add)1 cup chopped walnuts (optional)1 pint Breakstone's sour creamIn a large pot add Jell-O and boiling water--stir until dissolved. Adddrained crushed pineapple, thawed strawberries (and juice), slicedbananas and nuts--stir until mixed. Scoop half of the mixture into a 2