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Evelyn's Simple Oriental Chicken Salad


Toss greens (pre-packed is great and fresh vegetable of your choice)
Roasted chicken (shredded or diced) left over chicken is good or get one
pre-roasted from your favorite super market deli)
2 (11 oz.) cans mandarin oranges
Sliced almonds


Toss salad greens and vegetables in an aluminum tray.
Place shredded chicken on top of greens.
Garnish with mandarin oranges and almonds
Serve with oriental dressing.

Oriental Dressing:

1 cup canola oil
One half cup Aloha white vinegar (1/2)
One third cup Aloha shoyu (1/3)
One half cup sugar (1/2)
One fourth cup sesame seed oil (1/4)
Dash of black pepper
Sesame seeds

Combine all ingredients in a large bottle or shaker jar. Shake well and pour lightly (or according to your preference) over chicken salad. Enjoy!!
Refrigerate leftover dressing.


Evelyn's Mochiko Chicken

5 lbs. chicken wing sections (drummettes-defrosted)
1 box mochiko sweet flour
Cooking oil (prefer canola oil)

Defrost chicken in water and drain in colander to remove excess water.
Flour chicken with mochiko flour and put into frying pan of heated oil.
Fry till thoroughly and/or dark golden brown. Do not burn.
Remove from frying pan and place in shoyu sauce mixture * see shoyu dipping sauce recipe below.

shoyu Dipping Sauce:

3 cups shoyu (prefer Aloha shoyu)
3 cups sugar
10-15 garlic cloves (chopped)
Mix all ingredients in bowl.
After dipping, transfer drenched chicken into colander to remove excess shoyu mixture. (Chicken will become soggy in texture otherwise)
Put into serving tray or plate. Do not cover chicken after cooking.


Deanna's 15 Minute Shrimp and Pasta

Three fourths lbs. pasta (such as ziti or mostaccioli) (3/4)
3 tablespoons olive oil
7 garlic cloves, minced
1 medium onion, chopped
One fourth cup fresh basil, chopped (1/4)
10 oz. jar sun-dried tomatoes, drained and chopped
One half cup kalamata olives, pitted and cut in half (1/2)
One and one half lbs. medium size shrimp, shelled and deveined
1 teaspoon cayenne pepper
Salt to taste
Two thirds cup white wine (2/3)
Juice from one fourth lemon (1/4)
One half cup feta cheese, crumbled (1/2)

For the pasta, put a large pot of water on the stove to boil. When it has come to a boil, add a couple of tablespoons of salt to the pasta. When the water returns to a boil, cook for 8 to 10 minutes.
Just before the pasta is al dente, heat the oil in a large skillet over medium heat. Add onions and garlic; sauté for 2-3 minutes, until the onions are clear. Add basil, sun-dried tomatoes and olives. Cook for 2 minutes. Season the shrimp with cayenne and salt. Add seasoned shrimp, wine, and lemon juice to skillet. Cook for 4 minutes, or until shrimp begins to turn bright orange. Drain the pasta and add to the shrimp mixture. Stir well until all ingredients are incorporated. Cook together for 1 minute, being careful not to overcook the shrimp. Pour into large serving dish, add feta cheese and toss together. Serve immediately.
Serve with caesar salad and fresh bread.