Poppy Seed Chicken Salad

                                       Poppy Seed Chicken Salad

6 Chicken breasts (cut into sm pieces)       2  packages Top Roman Noodles
4 TBSP slivered almonds (toasted)            4 TBSP  sesame seeds (toasted)
1 Head cabbage (chopped)                         1 green bell pepper (chopped)
4 green onions (chopped)                           1 red bell pepper (chopped)
                                  1 bottle  Brianna's Poppy Seed dressing

Grill the chicken (you can use canned or boiled chicken, but grilled is the best... I usually marinate mine in soy sauce/spite/oil /garlic) Slice chicken in small pieces. Combine chicken with almonds, cabbage, onions, sesame seeds, peppers and  uncooked noodles (Do not use the season packet included with the noodles.). Add the Dressing. Refrigerate at least 4 hours before serving.

(Toast almonds and sesame seeds in oven for 2-3 minutes at 350 degrees...or broil if you can watch them closely. )

Prune Cake (Moms)

2 small bottles of baby prunes

1 cup sugar

2 eggs

¾ cup shortening (Butter or margarine softened)

1½ cups flour

1 tsp soda

¾ tsp allspice

1 tsp cinnamon

½ tsp salt

½ cup nuts

½ cup milk

Beat together sugar, eggs and softened butter. Mix dry ingredients together and add alternately with milk and prunes. Fold in nuts. Put in a 9x13 greased and floured baking pan. Bake at 350-375 degree.

Cool and frost with panoche frosting:

½ cup brown sugar                          ¼ cup butter

2 ½ to 3 cups powdered sugar          6 TBSP milk

Combine brown sugar, butter and milk. Bring to boil over medium beat. Boil and stir for 2 minutes. Remove from heat and cool to luke warm. Gradually beat in powdered sugar until frosting reaches spreading consistency.

(I double the recipe—but I love this frosting!!  submitted by Laurie)