NAPA CABBAGE SALAD

Salad:
1-2 heads napa cabbage
1 bunch chopped green onions

1 package ramen noodles, crushed up
2 tablespoons sesame seeds
1 cup slivered almonds

Dressing:
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.




Make the crunchies: Mix the ramen noodles, sesame seeds and almonds into pan and toast. Stir often to make sure they do not burn.





Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.




Combine dressing, crunchies, and cabbage immediately before serving.

Serve right away or the crunchies will get soggy.

WES THE CHEF.....HABERNO COOKIES

Wes has been creative in the kitchen once again!

10 habanero peppers, seeded and minced
1 1/2 cups white sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1.Preheat oven to 325 degrees F

2.In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.

Remove and discard the stems, seeds, and pulp from the peppers. Mince peppers, and place in a bowl with enough milk to cover. Place bowl in a microwave, and heat until milk is lukewarm. Let sit about 10 minutes. Discard milk, and rinse peppers thoroughly in warm water.