This is good!

JUDY’S ORIENTAL CUCUMBER SALAD

2 or 3 thinly sliced English cucumber (depending on how many you are serving

Rice vinegar to just cover

Soy sauce and sesame oil to taste

Sprinkle with toasted sesame seeds

Judy has a great garden and these cucumbers came out of her garden.

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JUDY’S ASIAN PICKLED CARROTS

1 16-oz. Bag peeled baby carrots

1 tsp. salt

1/4 cup gingerroot, peeled and cut into thin strips

3 whole allspice

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3/4 cup water

3/4 cup rice vinegar

1/3 cup packed brown sugar

4 whole cloves

4 whole black peppercorns

Cook carrots and salt, covered, in a small amount of boiling water about 3 minutes or till crisp-tender. Drain and place in 3 hot clean half-pint jars. Place some of the gingerroot and one whole allspice in each jar.

In a medium saucepan combine the 3/4 cup water, rice vinegar, brown sugar, cloves, and peppercorns. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Pour over carrots. Seal jars and refrigerate for up to 3 months. Makes 3 half-pints.

CURRIED ALMONDS

1 egg white

2 tablespoons curry powder

2 tablespoons sugar

1 teaspoon salt

1 pound raw, unblanched almonds

1 tablespoon butter

DIRECTIONS

Preheat oven to 375 degrees F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven.

Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing.

Below goes on top of the Chicken