Ham and Puff Pastry

This is the traditional Christmas Day meal at my in-law's house and it is delicious! We look forward to eating it all year.

1 pkg Pepperidge Farm pastry sheets
2 T grated Parmesan
1+ cup grated white cheese (Swiss or Jack)
2 T. parsley
4-8 oz thin sliced ham

Flatten and roll 1 pastry sheet. Place in pie pan and sprinkle with 1 T. Parmesan, half of white cheese and half Parmesan. Spread ham slices over top and sprinkle with rest of parsley and cheeses. Top with custard:

3 eggs
1 t. garlic salt
dash Tabasco
2 T. whole or canned milk

Mix well, pour over ham and cheese mixture, saving a small amount for glaze. Roll out remaining pastry sheet. Seal to bottom crust by rubbing glaze over the edges and sealing to bottom edge. Cut 5-6 slits for steam. Bake at 350 degrees for 40-45 minutes (until custard is set). Makes 6 servings.

Chinese Chicken Salad

I got this recipe from my friend Crystal and I really like it, it's such a nice, light but tasty meal, especially love it during the summer months when it's hot. It also makes a great side salad to take to parties. Last time I made it, it went fast!

1 head green cabbage (sliced thinly/shredded)
3 green onions, chopped
1 can mandarin oranges
1/2 bunch cilantro (I love cilantro but have actually never had it when I've made this but I think it'd be yummy with it!)
4 cooked chicken breasts (I NEVER use as much meat as the recipe calls for, usually I only do 1 chicken breast)
1 pkg Oriental Ramen Soup (we usually just have pork so I use that and it seems to work fine, so probably whatever flavor you have would be okay)
1 pkg frozen peas, thaws (I just add some, not necessarily measured or a full package)
1/2 cup slivered almonds (optional)

Dressing (add just before serving):
1/2 cup sugar
2/3 cup oil
6 T. rice vinegar
1 packet Oriental Soup Seasoning

Directions: Combine all items for salad and toss. Just before serving, whisk together ingredients for dressing. Toss together and serve.

Cole Slaw

5 cups shredded cabbage
1 small carrot, shredded
1 cup sour cream
1/2 cup mayonnaise
3 t. celery seed (I usually just do a dash or sometimes omit altogether, it can be a bit overpowering if you get too much! The full 3 tsp. is too strong my tastes, personally.)
3 T. lemon juice
1 small can crushed pineapple, drained (I've actually never tried it with this)
1/2 t. dry mustard
1 t. salt
1 t. prepared mustard
1 t. mince onion
1/2 cup sugar

Mix together and refrigerate for several hours. It will seem dry at first but will get jucier after several hours.

(from Battlecreek 2nd Ward Cookbook, recipe submitted by Karen Stueck)