Hmmm. I'd like it without the lettuce, LOL, or the vinaigrette! Rob, my longlost sister, I'm like you. I want lots of veggies and fruit in my salads. I find they are usually a pile of lettuce topped with meat (usually fried and breaded), cheese, fried croutons or some crunchy strips and a ton of dressing. I don't know why people think ording a salad is healthy, those darned things are loaded with fat, carbs and calories. I could eat a burger for less than that! It does sound like Panera Bread, though. I do like Panera Bread, mostly because I can get a cup of soup and a chunk of bread plus an apple. Their desserts always look far better than they actually taste, though Bud and Makayla always want one and their bagels are so big that half of one is all I can eat for breakfast. I guess that's good I get at least two meals and a snack to share with Cooper out of a bagel. I haven't been to one in at least a year, I'm only assuming they haven't changed... Annie

I was going to make a nice stir fry but I discovered I didn't have the ingredients I wanted,,,but in the true spirit of the orientals,,,I forged ahead with what I could find.. I began with two thin cut pork loin chops, which I cut into thin slices then I stir fried them and set them aside. I then cut two large onions into chunks about a 1/2" square and separated the layers individually and to that I added about three cups of shedded cabage and stir fried that till the onions were clear and the cabbage tender. For the sauce I began with one cup of chicken broth, added 1/2cup of soy sauce, three tbs of brown sugar and two tbs of chinese 5 spice powder. I returned the meat to the wok with the onions & cabbage, poured the sauce in and brought that to a boil, then I put three tbs of cornstarch in a cup of cold water and drizzled tht in while maintaining a light boil,until the sauce thickened and I removed it from the heat. We then put about 2 cups of rice on a plate for a bed and topped it with a generous serving of my goop...and supper was on... It may not sound great, but I can assure you, Even though it was just Jan & I for supper and I made enough for 4 or 5 ppl, when supper was over there was no leftovers...LOL

Apricot Cookies Servings: 24 Ingredients: 1 cup butter 1 cup white sugar 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 teaspoon vanilla extract 1 cup apricot preserves 1/3 cup confectioners' sugar for decoration Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour. 3. On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets. 4. Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot. Sue

There's a Sesame Chicken with Mushrooms & a Sesame Chicken salad recipe at the Betty Crocker site. Look & see if one might be from that book. Here is a link that might be useful: Sesame Chicken