Sook Choo Na Mool

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

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Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Sook Choo Na Mool

salads, vegetables, korean, herb/spice

1/4 cup salad oil
2 tablespoon each vinegar and soy sauce
1/2 teaspoon each salt and pepper
1/4 cup scallions; finely chopped
1/4 cup pimiento; thinly sliced
2 tablespoon sesame seeds; ground
1 garlic clove; minced
2 cup bean sprouts

In a small bowl, thoroughly blend together the oil, vinegar, soy sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic. Place bean sprouts in a large wooden salad bowl. Pour the dressing over the bean sprouts; toss gently. Chill thoroughly for approximately one hour. Serve on individual chilled salad plates. From _Around the World in a Salad Bowl_ by Victor Bennett. New York: Collier Books, 1961. Pg. 17. Library of Congress Catalog Card Number 60-16575. Electronic format by Cathy Harned.