Ramen Cabbage Salad

4 cups or one bag of shredded cabbage

1 package chicken flavored Ramen noodles

4 green onions, sliced

2 Tbs sesame seeds

1/4 cup vinegar

1/4 cup salad oil

2 Tbs sugar

1/2 tsp salt

1 flavoring packet from Ramen noodles

1/2 cup slivered almonds

Place cabbage in a large mixing bowl.  Break up noodles and place in colander.  Pour several cups of boiling water over broken noodles to soften slightly.  Add to cabbage with onions and sesame seeds.  Combine vinegar, salad oil, sugar, salt and contents of flavoring packet.  Mix well.  Pour over cabbage, mix well.  Cover and refrigerate overnight or for several hours.  Just before serving, stir in slivered almonds.  Makes 6 to 8 servings.

Spice Wild Rice Salad

1 c. wild rice, rinsed
6 T. cooking oil
3 T. Tarragon vinegar
1 t. salt
1/2 t. pepper
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/2 c. tomato, chopped
1/2 c. celery, chopped

Cook wild rice according to directions on packaging, drain well. Add vinegar and oil to rice while still hot, mix. Add remaining ingredients, stir well. Refrigerate until well chilled. Serve

Popcorn Salad

1 lb. bacon
1 can Waterchestnuts, chopped
3 to 4 stalks of celery, diced
1/2 large red onion, diced
1/2 c. to 3/4 c. shredded cheese
1 pkg microwave popcorn, popped and cooled
mayonnaise

Slice bacon into small chunks, fry until crisp. Drain and cool. Put bacon into large mixing bowl, add waterchestnuts, celery, onion and cheese. Mix well. Refrigerate until ready to serve. Add popped popcorn to bowl, but be very careful to take out unpopped kernels of popcorn. Mix in enough mayo to create a moistened salad, about 1 to 2 cups of mayo.