(From the Kitchen of Julia Morris)

Each Wednesday evening at 5 p.m., our Church, Bridge City First Baptist, provides a meal for those wanting to attend the evening service.  Cost is $3.00 a person but a minimum cost of $10.00 for a family of four or more.  Different cook teams take turns cooking and so we have dedicated church members offering hearty meals.

Last Wednesday, the cooks served lasagna, green beans, this coleslaw, garlic bread, and a variety of desserts.  Everyone was raving about the coleslaw and some (including myself) returned to the serving line for second helpings of salad.  I called it my “dessert.”  Several people wanted the recipe and requested I put it in the Record.  It is Julia Morris’s recipe and similar to the Chinese Coleslaw I had in the Record
January 1999 but different.  I called Julia to ask her if she would share the recipe and she graciously accepted.  You will want to put this KEEPER in your recipe files.  Thank you Julia…you are fulfilling many requests.  My fellow church member friends, the recipe follows.

• 1-cup cooking oil
• 1⁄3 cup vinegar
• 1⁄3 cup sugar
• 2 (3 oz.) pkgs. beef flavored Raman Noodles
• 1 lb. store bought coleslaw (the kind that include grated carrots)
• Green onions, chopped (desired amount)
• *1 cup slivered almond, toasted
• *1 cup sunflower kernels, toasted

Mix the cooking oil, vinegar; and sugar; refrigerate overnight. The next day, set aside the noodles and seasoning packets.  Mix the package of coleslaw and green onions (green onions can be overpowering so use your judgment about the amount).  Place noodles in a Ziploc bag and crush. Just before serving, add the crushed noodles, contents of the seasoning packets, almonds, and sunflower kernels. Drizzle with the dressing mix that was prepared the night before.

*NOTE: To toast almonds and sunflower kernels, spread them in a shallow dish or pan.  Place in a 325o oven and bake 10 to 15 minutes, stirring every 5 minutes until lightly toasted.  This process enhances the flavor of nuts and seeds.