"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Volcano Salad Recipe

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This recipe for Volcano Salad, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Russ and Kristin Prophet


2 c. cooked rice
1 pkg chow mein noodles
1 chicken boned, skinned and cut into bite sized pieces
1 bunch green onions thinly sliced
1/2 c. chopped celery
3-4 hard boiled eggs
1 can pineapple tidbits
small pkg slivered almonds
1/2 c. shredded coconut
1c. shredded cheddar cheese

Sweet and sour dressing:
2 T cornstarch
1 1/2 c. chicken broth
2 T soy sauce
2 T margarine
1 c. diced green pepper
1/2 c. vinegar
3/4 c. pineapple juice
1/2 c. sugar
1/2 tsp salt
1/4 tsp ground ginger

Layer ingredients in this order in clear serving dish:
rice, noodles, chicken, onions, celery, egg, pineapple, almonds, coconut, cheese.

To prepare dressing, melt 2 T margarine in a heavy pan. add 1 c. chicken broth and 1 c. diced green peppers. Cover and simmer 5 minutes.

Make a paste with 2 T cornstarch, 1/2 c. chicken broth, and 2 T soy sauce. Add paste and 1/2 c. vinegar, 3/4 c. pineapple juice, 1/2 c. sugar 1/2 tsp salt, and 1/4 tsp ginger to the broth and pepper mixture. Simmer until thickened stirring constantly.

Divide dressing in 1/2 and pour half over salad immediately serve other half on the side with the salad.




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