Jana Moses’s Mandarin Almond Salad

Melt together in skillet until sugar is pale caramel in color:
3 T. white sugar
½ C. slivered almonds
Pour onto foil and separate with fork and let cool.
Tear in piece:
1/2 bunch each romaine and leaf lettuce
Add:
¾ C. chopped celery
½ C. chopped green onion
1 can mandarin oranges, drained
Dressing:
2 T. cider vinegar
¼ C. oil
2 T. chopped fresh parsley
1 T. brown sugar
½ t. salt
dash of Tabasco

Suzanne Mosman’s Mandarin Salad

Combine:
2 qts. Greens
Chopped Celery
Mandarin oranges
Chopped Green onions
Grapes
Pecans
Dressing:
¾ C. sugar
1 T. dry mustard
½ t. salt
1/3 c. cider vinegar
1 t. onion juice
1 C. salad oil
1 ½ T. poppy seeds

Lis’s Tropical Chicken Pitas

Layer into warm, soft pita breads:
chicken breast, grilled & sliced
pineapple tidbits
mandarin oranges
green peppers, chopped
lettuce leaves (romaine is good)
Top with dressing & enjoy!
Dressing:
1 ½ T. lime juice
1 ½ T. honey
2/3 C. mayonnaise
I container (4 oz) peach yogurt
½ t. lemon pepper

Mandarin Almond Chicken from the West Linn Ward Cookbook

Shake together in a bag:
4-6 chicken breasts in
½ C. flour
¾ t. seasoning salt
Place in a 9 x 13 baking pan and drizzle 2 T. melted butter over top.
Bake at 350 degrees about 25 minutes.
Make sauce while chicken cooks.


Sauce
Combine:
1 ¼ C. orange juice
¼ C. brown sugar
¼ C. honey
1 T. corn starch
1 T. soy sauce
2 T. lemon juice
¼ t. ginger
1 11 oz. can mandarin oranges
Pour over top of chicken and continue 15 minutes until sauce is thick and bubbly.
Cook:
¼ C. sliced almonds in
1 T. butter until brown.
Sprinkle over chicken.
Serve over rice.

Good with a baked potato & green vegetable.