"Bob Terwilliger" > wrote in message
...
> Dimitri wrote:
>
>> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
>> Joslyn Center.
> <snip>
>> I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw
>> and
>> an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> Did you know that the day afterward (April 20) is National Pineapple
> Upside-Down Cake Day?

No I didn't.

ROTF LAMO



>
> The oil&vinegar coleslaw also sounds like a good idea, but I have to say
> that people seem to go wild for that well-circulated recipe for Asian cole
> slaw with fried ramen noodles, e.g.:
>
> Asian Style Cabbage Salad [1]
>
> 1/4 cup rice wine vinegar
> 1/2 teaspoon freshly-ground black pepper
> 2 tablespoons soy sauce
> 1/4 cup sugar
> 1/4 cup safflower oil
> 1 tablespoon sesame oil
> 1/2 cup sesame seeds
> 1/2 cup slivered almonds
> 1 package chicken-flavored ramen noodles
> 1/4 cup butter
> 1 head Napa cabbage
> 4 green onions
>
> Make the dressing: In a small saucepan, heat vinegar, pepper, soy sauce,
> sugar, and safflower oil. Bring the mixture to a boil, let boil for 1
> minute, stirring to dissolve the sugar. Remove the pan from heat and let
> cool. Add the sesame oil.
>
> Cut cabbage into ribbons. Pour dressing over cabbage. Let marinate in the
> refrigerator for at least an hour, or up to a week. Toss every now and
> then
> while marinating.
>
> Put almonds and sesame seeds into a dry skillet over medium heat. Stir
> frequently until toasted. Meanwhile, break ramen into chunks.
>
> Dump out skillet into a bowl. Melt the butter in the skillet, then add the
> ramen, cooking over medium heat until the ramen begin to brown. When
> ramen
> are just beginning to brown, add the seasoning packet from the ramen and
> stir to combine. (You are by no means obliged to use the ENTIRE packet.
> Half the packet seems about right to me.) Remove ramen from skillet with
> a
> slotted spoon and add to seed/nut mixture. If making ahead of time, store
> in an airtight container.
>
> Just before serving, chop the green onions and toss with the cabbage along
> with the crunchy stuff.
>
> NOTES:
> [1] I have no idea who the originator of this recipe was. I got it from
> the
> mother of a friend of mine, but it certainly wasn't her original creation.
> It looks like something out of Family Circle magazine.
>
> [2] If you like, you can add sunflower seeds. Toast them along with the
> almonds and sesame seeds.
>
> Bob


YUM........