Sesame Noodles

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16 oz. spaghetti   1 cup fresh orange juice

¼ cup soy sauce   ¼ cup peanut butter

¼ cup rice vinegar   1 T. sesame oil

1 T. grated ginger   2 T. sugar

¼ tsp. crushed red pepper   2 green onions, sliced

10 oz. shredded carrots (about 3 ½ cups)

3 cucumbers

2 T. toasted sesame seeds

Directions:  Cook spaghetti per directions.  Cut cucumbers into matchstick-thin 

strips.  In a medium bowl, whisk orange juice, vinegar, soy sauce, peanut butter, oil, 

ginger, sugar, and crushed red pepper until blended.  Set sauce aside.

Place carrots in colander; drain pasta over carrots.  In a large serving bowl, toss pasta 

mixture, cucumbers, and sliced green onions with sauce in bowl.  Garnish with 

sesame seeds.

Comment:  Nice change of pace. Good with sliced chicken breast or shrimp.

Chicken Chimichangas

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Two, 10.5 oz. cans cream of chicken soup

Two, 4.5 oz. cans diced green chilies

5 pitted green olives

1 jalapeno pepper, seeded and chopped

2 T. lime juice

One, 8 oz. cream cheese, softened

One 8 oz. pkg. shredded Monterey Jack cheese

½ pkg. taco seasoning

1 lb. shredded, cooked chicken

Eight, 10” tortillas

½ cup vegetable oil

One 8 oz. pkg. shredded sharp cheddar cheese

One 8 oz. container sour cream

Green onions, chopped

Directions:  Puree in a blender:  cream of chicken soup, green chilies, olives, 

jalapeno pepper, and lime juice.  Warm over low heat.

In a large bowl, mash together the cream cheese, Monterey Jack cheese, and taco 

seasoning until blended.  Stir in the chicken.  Evenly divide mixture among the 

tortillas, placing filling in center of each.  Fold top down, fold bottom up, and then 

roll up sides to make a square packet.

Heat the vegetable oil in a large skillet over medium to medium-high heat.  Fry 4 

chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip 

with tongs and fry other side an additional 90 seconds.  Drain on a paper towels.

To serve, place a chimichanga on a plate, ladle the warm pepper sauce over top.  

Sprinkle with cheddar cheese and green onions.  Finish with a dollop of sour cream.

Comment:  Serve with salad.

Creamed Chicken Sandwiches

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6-8 chicken breasts

Large can chicken broth

1 ½ cups crushed soda crackers

Poultry seasoning

Directions:  Boil chicken breasts in chicken broth for one hour.  Add water if 

necessary to cover all the chicken.  Remove chicken from broth; save the broth.  

Mash/shred cooked chicken.

Place shredded chicken in greased baking dish.  Add crushed crackers and chicken 

broth to chicken.  Stir until thicker consistency.  Add more crushed crackers if 

needed.  Add poultry seasoning, salt, pepper or other seasonings to taste.

Bake at 350 degrees for 30-40 minutes.  Ready for sandwiches.

Comment: