Japanese Cabbage Salad

1/2 c. sliced almonds, toasted
2 T. sesame seeds, toasted
1/2 medium cabbage, shredded
12 oz./350g fresh bean sprouts
2 c. sliced fresh mushrooms
2 green onions chopped
1 pkg. instant noodles, chicken flavored
1 1/2c.chow mein moodles

Dressing
1 pkg. seasoning from noodles
1/2 c. oil
2-4 T. soy sauce
3 T. vinegar
1 T. sugar
1 t. salt
1/2 t. pepper

Hasselback Potatoes

Breadcrumb Topping

1 slice bread, torn into pieces
4 T melted butter, or olive oil
1/2 c Monterey Jack cheese, shredded
1/4 c grated Parmesan cheese
1 t paprika
1/2 t garlic powder
salt and pepper

Potato Fans

4 russet potatoes
2 T olive oil
salt and pepper

1. For the breadcrumb topping use food processor to make coarse crumbs of the bread. Bake in oven about 20 min. until golden. (you could also use a frying pan on top of the stove, stir so it doesn't burn) Combine crumbs, melted butter or oil. cheeses etc.
2. For the potatoes heat oven to 450. Cut 1/4 inch off bottoms of potatoes, then put two chopsticks down, and lay each potato between them (so you don't cut all the way through) and make slices at 1/4 inch intervals (these cuts are crosswise). Rinse the potatoes under running water to get rid of surface starch, let drain, then put on a plate, sliced side down. Microwave until slightly soft to the touch, flipping the potatoes half way through. Then arrange on a baking sheet (lined with foil) cut side up. Brush the potatoes with the oil, and sprinkle on the salt and pepper. Bake until the skin is crisp, and the potatoes are beginning to brown. 25-30 min. Remove and turn on the broiler.
3. Top the potatoes with the topping mixture, pressing to adhere. Broil about 3 min. until the breadcrumbs are deep golden brown.

You can do the potatoes without the crumb topping.