Mexican 7-Layer Dip-Jan at Lori's House

Spread 1 can refried beans on bottom of 8 x 8 pan.
Spread a thin layer of salsa on top,
Then a thin layer of sour cream. (You can mix the sour cream with a little bit of milk, it makes it easier to spread.)
Sprinkle grated cheddar or Mexican cheese on top.
Then sprinkle a layer of sliced olives on top of that.
Then dollop spoonfuls of guacamole around the edges of the pan.
Sprinkle the whole thing with shredded lettuce.

Chill for at least 1 hour and then enjoy! This works great with scoops chips so you can fill your chip with the dip.

By-LaVon Jacson

Red Hen Bread - January at Lori's house

This recipe is from Diane Botill, originally titled "Carolyn's Onion Bread." My children have re-named it

Red Hen Bread

1 T. yeast
1 1/4 c. water
1 c. milk
3 T. sugar
2 T. oil
2 tsp. salt
approx. 5 c. flour
2-3 T. dried minced onion
1 tsp. dill weed (original recipe called for dill seed, but I use weed)
egg white
poppy seeds

Mix yeast, water, milk, and sugar in a bowl and let sit for 5 minutes. Add oil, salt, flour, onion, and dill. Mix until slightly sticky dough forms, then continue to knead for about 5 minutes if by mixer, about 10 minutes if by hand. Let rise. Shape into braids or loaves. Brush with egg white and sprinkle with poppy seeds. Let rise. Bake at 375 F for about 26 minutes.

Korrie's Notes: A single recipe makes about 3 lbs. of dough, which will make one large braid (about as long as a cookie sheet) or two smaller ones. I always double the recipe, and when I do, I use 1 1/2 T. yeast.

Thai Chicken Satay

Marinade:
1/2 C. coconut milk
1 minced garlic clove
1 t. curry powder
1 1/2 t. brown sugar
1/2 t. salt
1/2 t. black pepper (next time I'm leaving this out)
3/4 lb chicken breast cut into strips (I think I used more chicken and it was fine)

Marinate at least two hours.
Traditionally after marinating you soak bamboo skewers, thread the chicken on and grill it.
I just baked the chicken in the marinade at 375 degrees for an hour.

Sauce:
1 C. coconut milk
1 T. curry powder
1/2 C. creamy peanut butter
3/4 C. chicken stock
1/4 C. brown sugar
Bring to a simmer. Let simmer for 5 minutes. It will thicken slightly.
Add: 2T. lime juice and 1t. soy sauce
Garnish with cilantro, peanuts and green onion

Crunchy Asian Salad

1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 package (3 oz) Oriental-flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon soy sauce
3 cups coleslaw mix
1 cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces (I didn't have these)
1/2 cup sliced almonds, toasted
1 can (15 oz) mandarin orange segments, drained

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.

4. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.

**I toasted the almonds and the crunched up raman noodles in a saucepan with some butter in it. Then, I left those on the side for people to add as desired.**