2 5-ounce cans chicken chunks, drained
1 8-ounce sliced water chestnuts
4 green onions, julienned
1 red bell pepper, sliced
8-ounce bean spouts
2 tablespoons sesame seeds
1 cup dried chow mein noodles
Toss ingredients with 1/2 cup oriental dressing and some cashews
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
A vintage recipe card from Brookshire’s Best Recipes for Jambalaya made with sausage, beef, green pepper, onions, garlic, tomatoes, spices and rice.
