Temptations from Tempe, 108pp.
compiled by the Welcome Wagon Club of Tempe
Cookbook Publishers, Olathe, Kansas, 1987
Cooking on page 16
We swung through central Nebraska on our way to a family wedding in Omaha. Our first stop was with Carol and family—dear friends who live on Homewood Farm south of Kearney.
Carol’s an amazing cook. She may own the farm, but she doesn’t need to own many cookbooks. Luckily I found a few fund-raisers tucked away in a drawer in the kitchen and a cupboard in the living room.
I started with one from Arizona. Page 32 is blank and the book doesn’t go to 132 pages, so I settled on a salad recipe on page 16. It was contributed by an Anne Albing.
Oriental cabbage salad
1 (3 oz.) pkg. oriental noodles with chicken flavor
4 c. shredded cabbage
4 green onions, sliced (1/4 c.)
2 tbsp. sesame seed
3 tbsp. vinegar
2 tbsp. sugar
2 tbsp. salad oil
1/2 tsp. white pepper
1/4 tsp. salt
1/2 c. slivered almonds
Crush noodles slightly: place in colander. Pour boiling water over noodles several times to slightly soften. Drain well. Put noodles in large mixing bowl along with cabbage and onions.
Into small screw-top jar, combine soup seasoning package, vinegar, sugar, oil, pepper and salt. Shake well to mix. Pour over cabbage mixture and toss. Sprinkle sesame seeds over top. Chill overnight. Before serving, stir in almonds. Serves 6.
How it played out
I bought ramen noodles with an oriental flavour, which made more sense than searching for chicken. I used cider vinegar and olive oil because that’s what I could find in Carol’s kitchen. Also, I didn’t bother adding salt because I figured there was probably enough in the soup seasoning.
Very easy to make. It was especially wonderful to be able to get it done and out of the way so I could spend time catching up with friends.
Next time I would toast the sesame seeds and almonds for an even nicer flavour and more crunch.