5 pounds chicken wing drummettes
1 package (1 1/8 ounces) NOH brand Korean kim chee mix
1 egg, beaten
3/4 cup flour
1/4 cup cornstarch
3/4 cup water
1 tablespoon salt
1 teaspoon pepper
Oil for deep frying

Combine the kim chee mix, egg, flour, cornstarch, water, salt, and pepper. Add chicken, mix well; marinate for two hours to overnight. Deep fry chicken in hot oil until golden brown; drain. Enjoy!
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6 cups (loosely packed) mixed greens, or lettuce of choice, torn into bite-size pieces
1 small or 1/2 large English cucumber, thinly sliced
1 cup cherry tomatoes, halved
1 small carrot, grated with a vegetable peeler (or sliced)
1 avocado, peeled, pitted and chopped
2 ounces goat cheese, crumbled, or crumbled feta or shaved Parmesan
6 tablespoons homemade or store bought vinaigrette, or dressing of choice

Put the greens in a large bowl. Add the cucumber, cherry tomatoes and carrot.
Drizzle on vinaigrette or dressing of choice, a little at a time, tossing to mix, until salad is dressed to your liking.
Add the avocado and goat cheese and toss gently to mix in. Serve immediately.

RC: Kristine Rosenblatt
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4 cups cooked bow tie or any type of short pasta, cooked (this is about 8 ounces uncooked)
2 cups diced cooked chicken
3/4 cup sliced celery
3/4 cup sliced carrots
1/2 cup frozen green peas, thawed
3 Tbsp extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp dried thyme
1 Tbsp mayonnaise
Salt and pepper to taste

In a large bowl, combine pasta, chicken, celery, carrots, and peas. In a small bowl, whisk together the remaining ingredients; drizzle over salad and toss gently. Cover salad and chill. Enjoy!
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19 ounces frozen cheese tortellini, or fresh
2 orange bell peppers, cut into bite size pieces
1 English cucumber, cut into quarters and sliced
1/2 medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
2.5 cups diced ham
14 ounces pineapple tidbits, in 100% pineapple juice (reserve the juice)

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup pineapple juice, reserved from the can of pineapple tidbits
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon garlic paste , or fresh grated garlic
2 teaspoons ginger paste, or fresh grated ginger
1 teaspoon coarse ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
Chop ham and vegetables and set aside. Reserve pineapple juice for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
To a pint size mason jar, add dressing ingredients. Cover with lid and shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serve and enjoy.

RC: Donna Elick

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4 Tbsp. cooking oil
3 lbs. Chuck roast (cubed)
1 large Onion (diced)
4 cloves Garlic (minced)
4 med Potatoes (large cubed)
4 Carrots (large cubed)
1/4 bunch Chinese parsley (chopped)
2 large cans Tomato sauce
1/2 bunch watercress or cabbage (chopped about 2 inches)

In large saucepan, add cooking oil to medium heat. Add the onions and garlic. Cook until translucent. Add pepper and salt now, then add in the parsley. Now add in the tomato sauce and meat. Add enough water to cover meat, stir and cover with a lid. Cook on medium heat, for about 45 minutes to 1 hour, stirring occasionally. Add in the potatoes and carrots let it cook until vegetables are to your liking. If need, add more salt to your taste. Add watercress or cabbage to almost the end and cook until softened. Enjoy.
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