Chinese Chicken Salad

6 cooked chicken breasts

1 head of lettuce

Rice noodles (found on the Asian aisle)

1/4 c. sesame seeds

slivered almonds

green onions, sliced

chopped celery

Fill a large bowl with lettuce, topped with shredded chicken, noodles, celery, green onions, almonds, and sesame seeds. Serve dressing on the side.

Dressing:

1/4 c red vinegar

1/4 c sugar

1 tsp. salt

1/4 tsp pepper

1/2 tsp soy sauce

Mix everything together and heat until the sugar dissolves.

Chicken with Cranberries

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless, skinless chicken breast halves
1/4 cup butter
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
1 tablespoon red wine vinegar
1 dash ground nutmeg

In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside.

In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

Hamburger Gravy

1 lb hamburger, browned
1 onion, diced

Saute the hamburger and onion. Add 2-3 tbsp flour and stir until well coated. Add water to cover. Let it simmer and thicken. Salt and pepper to taste. Serve with mashed potatoes.

Tuna Toast

toasted whole wheat bread
2-3 tbsp margarine
2-3 tbsp flour
milk
salt to taste
1 can tuna
frozen peas

melt margarine in skillet, add flour and stir til smooth. Add enough milk until it is smooth and thick. Add tuna and peas. Serve over a piece of toasted wheat bread.