928 WILD RICE SALAD CABBAGE CRUNCH SLAW 1 cup Wild Rice 5-1/2 cups Chicken Broth Slaw: juice of half a Lemon 2 baked Chicken Breasts, cubed 1 medium Cabbage, finely sliced 1 bunch Green Onions, chopped 3 Green Onions, chopped 1/2 Red Pepper, chopped 3 tblsp toasted Sesame Seeds 1 cup chopped Almonds or Peanuts 2 oz. Snow Pea Pods, refreshed and chopped 2 pkgs Ramen Chicken noodles 1 can Artichoke Hearts, plain, not marinated Dressing: Simmer rice in broth for 50 minutes and drain. Toss cooked rice with 3/4 cup Oil 1/3 cup Red Wine Vinegar everything else, add dressing, and chill 2-4 hours. 1 tblsp Worcestershire Sauce 3/4 cup Sugar 2 pkgs chicken flavoring from Ramen noodles Dressing: 2 large Garlic Buds, pressed 1 tblsp Dijon Mustard Toss all ingredients except noodles. Blend dressing. Toss dressing with 1/2 tsp Salt 1/4 tsp Pepper salad, adding noodles. 1/2 tsp Sugar 1/4 cup Rice Wine Vinegar 1/3 cup Oil Sam King When ready to serve, add: 2 ripe Avocados, chopped 1 cup Pine Nuts, roasted at 400 degrees, 5-8 minutes OR 1 cup Pecans, chopped Toss well and enjoy. Tomato, peas, and crusty bread suggested as accompaniments. Veronica Aspinwall 6