Layered Salad

Layered Salad

-1 large head Lettuce

-1 1/2 cups Frozen Peas, thawed*

-6 boiled Eggs, chopped up

-1 1/2 cups Shredded Marble Cheese

-1/2 pack Bacon, diced and fried

Dressing:

-1 1/2 cups Mayonnaise

-2 tbsp Honey or Sugar
-1 tbsp Lemon juice

-1/2 tsp mustard (optional)
-1/8 tsp salt
-1/8 tsp pepper

Tear lettuce into bite sized pieces. Put into the bottom of a salad bowl or a 9×13 pan. Make sure that the peas are completely thawed and drained of any excess water. Sprinkle on top of the lettuce. Followed by the eggs.
Mix the dressing ingredients and spread on top of the eggs. Sprinkle the shredded cheese and the bacon over the dressing.
Cover and refrigerate overnight or until ready to serve.

* additional ingredients such as diced Celery, shredded Carrots, Green Onions and Red Peppers can be added into the salad as well and layered on top of the Peas.

Chicken Noodle Soup

Chicken Noodle Soup:

-3 lbs Chicken Pieces such as thighs or drumsticks

-24 cups Water

-2 onions, diced

-2 cups celery, diced

-2 cups sliced carrots

-2-3 tbsp salt

-1 tsp black peppercorns

-2 tsp minced garlic

-1/8 tsp ginger

-1/2 cinnamon stick

-3 bay leaves

-1/2 star anise 

-1/4 cup dried parsley

-1/2 cup dry chicken stock

Put all ingredients into a large stockpot. Bring to a boil. Reduce heat. Continue to simmer for a few hours.
Pour through a sieve. Add desired amount of clear broth to cooked fine egg noodles.
Meat can be picked off of the bones and added into the soup or eaten on the side.
 Remainder of the broth can be sealed in jars and refrigerated or put in smaller containers and frozen for a later day.

You can fine a recipe for homemade egg noodles in the link below:
https://countrygal33.blogspot.com/2020/03/homemade-egg-noodles.html?m=1

Chicken Fried Cauliflower

Chicken Fried Cauliflower Rice

2 tbsp olive oil

1/2 cup diced onion

1/4 cup diced celery

1/2 cup shredded carrots

3 cups cauliflower rice

1 chicken breast, cubed and fried

1 egg

1 tbsp soya sauce

1/4 tsp Seasoning salt 

Saute the carrots, celery and onions in the olive oil for a few minutes. Add riced cauliflower. Continue to saute until all vegetables are tender.Add soya sauce, seasoning salt and cooked chicken.

Create a well in the center of the pan. Add egg into the well and stir to cook and scramble the egg. Once the egg is cooked stir and mix it into the cauliflower rice mixture.