#1251 - Crockpot Chicken and Ramen
(by Shirley McNevich) 6 boneless/skinless chicken breasts OR skinless chicken thighs 16 oz. baby carrots (washed and cut into coin shaped pieces) 1/2 cup chopped celery 1 - 8oz. can sliced bamboo shoots (drained) 1 - 8oz. can sliced water chestnuts (drained) 2 - 3oz. ramen noodles (chicken flavor) 32oz. chicken broth 1 cup sugar snap peas 2 green onions (chopped) salt and pepper to taste Salt and pepper each chicken breast--add carrots, celery, bamboo shoots, water chestnuts, ONE of the ramen noodles seasoning packets, chicken breasts, and chicken broth to the crockpot--put the lid on, turn heat to low and cook 7-8 hours. When ready to serve use tongs to remove the chicken breasts and cut them into bite sized pieces and return them to the crockpot--stir. Break both ramen noodles packages using your hands and put the broken noodles into the crockpot--stir. Add the sugar snap peas and the chopped green onions--turn crockpot heat on high, stir and cook ten minutes or until noodles are done (with lid on the crockpot). Add second seasoning pack if you wish.
#1252 - Sour Cream Strawberry Salad
(by Shirley McNevich) 1 - 6oz. box strawberry Jell-O 1 - 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 until ready to add) 1 cup chopped walnuts (optional) 1 pint Breakstone's sour cream In a large pot add Jell-O and boiling water--stir until dissolved. Add drained crushed pineapple, thawed strawberries (and juice), sliced bananas and nuts--stir until mixed. Scoop half of the mixture into a 2