Sandra’s Tangy Punch
~Served by Sandra Posey
2/3 cup Tang
1/2 cup sugar
3 cups water
2 cups Pineapple juice (can substitute Cranberry juice)
1 teaspoon almond extract
Freeze above ingredients. Thaw to mush and add 1 qt ginger ale.
Yield: 20 punch cups
Kim’s Raman Noodle Salad (Kim Glass – Airline High School)
~Served at a luncheon by Denise Wood~
Sautee/brown the following items, then set aside.
¾ stick butter (I cut this in half or increase the nut/noodle mixture)
½ cup sunflower seeds
¾ cup slivered almonds
1 pkg Raman noodles broken up (do not use the seasoning packet)
Combine the following:
1 bunch broccoli floweret’s cut into bite sized pieces
1 head romaine lettuce, chopped
5 Tablespoons of green onions, chopped
Dressing:
1 cup salad oil
1 cup sugar
1 Tablespoon soy sauce
½ cup vinegar (I have used both – white or apple cider – equally good!)
½ teaspoon salt
I take the 3 mixtures and combine prior to serving - - be sure not to put the dressing on as once it is on, it is time to EAT!!!
Heath Bar Cake
~Served at a luncheon by Mary Glass~
German chocolate cake mix
1 can Eagle Brand milk
1 jar hot fudge sauce
1 large container Cool Whip
6 Heath candy bars (substitute with Clark bar, etc.)
Bake German chocolate cake in 9 x 13 pan. While still warm, punch holes in it and pour Eagle Brand milk over it. Also while still warm, pour jar of hot fudge sauce over cake. Let cool. Spread with Cool Whip. Then sprinkle with 6 crushed Heath Toffee candy bars.
Page Last Updated 10/27/10