1/2 head of cabbaged shredded
4-5 chicken breast chopped up (cooked)
3 green onions-chopped
1/2 cup of sunflower seeds
1/2 cup of almonds
1-2 pkgs of chicken flavored Top Roman noodles, break up into salad (DRY)
in a seperate bowl....mix
1 cup of vinegar
1/2 cup of oil
1/2 cup sugar
and the chicken flavored pkg that was in the top roman
mix together and pour over the above salad or use Rice Vinegar and mix with the top roman flavoring pkgs...
...eat right away or let chill over night....great as a main dish or as a side dish... ENJOY :o)
6 Tbsp Butter
2 Medium onions, sliced
1 tsp Minced garlic
6 Medium potatoes, peeled & cubed
4 C Chicken stock
2 C Light cream
2/3 C Heavy creme
7 ozs. Roquefort cheese, crumbled
Salt and pepper to taste
Saute onions and garlic in butter until soft. Add
potatoes and stir to coat with butter. Saute for 5 to
10 minutes. Add chicken stock and bring to a boil.
Cover and simmer until tender. Remove from heat and
let cool. Add cream (both). Gently heat, without
boiling. Stir in 1/2 C crumbled cheese. Pour into a
blender and blend until smooth. Reheat, Serve,
garnishing the top with remaining roquefort.
