. . . more accurately, If You Ask for One Recipe, I Might Give You Another One Too. (because that’s just the way my mind works!)
When I had the reunion committee here last week for dinner and a wrap-up meeting, I served Chinese Cabbage Salad and several of the committee members asked for the recipe, so they are watching for it here. But, in addition to the salad recipe, I thought I’d give you my turkey meat loaf recipe too, because that is what I served with the salad yesterday … at lunch … for just Hubby and me.
I know, you’re saying … at lunch? … for just the two of you?! Wellll, yes and here’s why. I wanted pictures to put with the recipe, and Hubby had golf yesterday afternoon and wouldn’t be home for dinner … so we had our big meal at lunch so that I could take pictures. The sacrifices we make for this blog!
Chinese Cabbage Salad
Combine in a large bowl:
1 head Napa cabbage, shredded and 2-3 green onions, chopped. Store in refrigerator until ready to serve.
I decided, belatedly, that I should add a picture of Napa cabbage. I always get it confused with it’s “slimmer” cousin Bok Choi. But a head of Napa is just right for this recipe, and with the Bok Choi one isn’t quite enough and two is a little too much.
For crunchy mixture, in a medium sauce pan combine and stir frequently (to avoid burning) until browned:
1/2 C. butter (1 stick), 2 pkgs. chicken-flavored ramen noodles, including seasoning packets, 1/4 C. sesame seeds and 1/2 C. sliced almonds
Break the noodles into very small pieces while they are still sealed in the package.
Remember to add the seasoning packets from the noodles too.
You want the mixture brown and toasty. After cool, store it in a plastic bag or a small plastic bowl with a lid until ready to assemble the salad. (Not necessary to refrigerate.)
For dressing, in a small sauce pan bring the following to a boil and let boil for one minute:
1/2 C. vinegar, 3/4 C. oil, 1/2 C. sugar, 2 T. soy sauce
After this has cooled somewhat, I put it in a bottle or bowl until ready for assembly. Also, not necessary to refrigerate this. But, do shake or stir it well before putting it on the salad — it tends to separate.
When ready to serve, sprinkle noodle mixture and dressing over cabbage and mix with tongs.
Since this salad doesn’t keep well once it is assembled, I only assembled half of it for our lunch. We’ll have this other half at another meal in the next day or two. (Yes, those are some of the sesame seeds in the dressing. Without thinking, I used the same spoon in both mixtures and transferred some of the seeds.)
And, because we like this and I hope you might like it too, here is a recipe for the turkey meat loaf. We can’t tell the difference from the ground beef one we ate for years.
I Can’t Believe It’s Turkey Meat Loaf
Combine in a large mixing bowl and let stand for a couple minutes:
1 cup 1% milk and 2 cups fresh bread crumbs (made from 2 regular slices or 4 light slices of bread)
20 oz. ground turkey, 1 pkg. dry onion soup mix, 1 egg (or 1/4 C. Egg Beaters), 1 T. Worchestershire sauce, and a tablespoon or two of dry bread crumbs if mixture seems too soupy
Mix with fork, just until blended.
Shape into 4 small loaves in a glass dish.
Note: Total baking time is 1 hr. 15 min. at 350 degrees.
Bake for first 30 minutes.
Then pour the following mixture over the top.
To make sauce, combine:
1/2 C. catsup, 3 T. brown sugar (2 T. if using Splenda brown sugar), 1 T. yellow mustard, 1/4 t. salt, 1/2 C. water
Bake for another 45 minutes, basting with sauce a couple times.
The liquid in the dish can be used as gravy if you’re serving mashed potatoes with this, as we sometimes do. And, of course, it can be drizzled over the meat loaf itself if you like.
I hope you enjoy one or both of these recipes!
Essen gut! (I think that means “good eating”! It is one of the few German phrases I have picked up after being an in-law in a German family for 44 years!)