Janice's Cabbage & Ramen Oriental Salad

1/2 head cabbage finely chopped
1/2 head red cabbage finely chopped
1 large head Romaine lettuce, torn
1 bunch green onions, chopped
1 large green pepper, diced
3/4 to 1 cup silvered almonds (or less to taste)
1/3 cup sesame seeds, toasted
3-4 chicken breasts, cooked and diced (or use canned chicken)
1 package Chicken flavored Ramen noodles

Dressing
3 Tbsp soy sauce
3 tbsp sesame seed oil
3 tbsp rice wine vinegar
4 tbsp sugar
1 chicken Ramen noodle flavor packet (from noodles used in salad)

Mix well and pour over salad just before serving.

Place chopped cabbages and lettuce in large bowl. Add onions, green peppers, almonds and sesame seeds. Crush the dry Ramen noodles so they break apart and add to salad. Toss the diced chicken with the salad. Pour dressing over and toss just before serving.
Serves 6-8 entree size portions

Suanne's Salsa

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes and Green Chilies)

1/4 cup chopped Onion
1 Clove Garlic, minced

1 whole Jalapeno, quartered and sliced thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon ground Cumin

1/2 cup Cilantro (more to taste!)

1/2 whole Lime (juiced)  I double the lime juice

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips