Black Beans and Yellow Rice
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1 package Saffron rice
1 can progresso black beans
1 tomato, diced
1 sweet onion, diced
1 green pepper, diced
• Open can of beans and drain most of liquid out.
• Cook saffron rice according to directions. Put in bottom of 9 x 13 pyrex after fully cooking.
• Heat up beans until hot. Layer on top of rice.
• Sprinkle fresh veggies on top.
• Season with any of the following: Cajun, Creole, greek, cumin, red pepper, or try your own creation.
- Serves 4. Can be made ahead and reheated.
- Source: Cari Shannon
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Nell's Ramen Noodle Salad
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1 Bag of shredded Coleslaw (or shred a head of cabbage)
1 bunch green onion chopped
1 green bell pepper
1 pkg slivered almonds
3 Tbsp sesame seeds
1 pkg chicken flavored ramen noodles
DRESSING:
3 Tbsp sugar
1/3 cup salad oil
¼ rice vinegar
½ tsp pepper
1 ½ Tbsp dijon mustard
the chicken flavoring from the noodles
• Combine slaw, onion and pepper. Add dressing and refrigerate for a few hours.
• Toast the almonds and sesame seeds on cookie sheet at 325°...watch carefully...there is a fine line between toasted and BURNED!
• **BEFORE OPENING PACKAGE OF RAMEN NOODLES...crunch up inside package...that way the noodles are all nice and broken and you haven't made too much of a mess!
• Just before serving add the broken noodles, almonds and seeds. Toss and serve.
-source: Nell Smith
