Fantastic Food

this is my new favorite salad: Chicken breast, marinated in Yoshida's for at least an hour, then grilled Romaine lettuce, chopped Spinach (optional) handful craisins 2 Tbs. chopped scallions 1/2 c. grated carrot One 11 oz. can mandarin oranges sliced sweet pepper (optional) slivered almonds (optional) Dressing--put all the following ingredients in a bowl and whisk together: 1/3 cup rice wine vinegar 1 teaspoon minced garlic (or 1/4 tsp. garlic powder) 1 teaspoon minced ginger (or 1/4 tsp. ginger powder) 2 tablespoons canola OR olive oil 2 tablespoons brown sugar 1 1/2 teaspoons chili-garlic sauce or chili sauce (less or more to desired level of spice) 

4 cups crushed pretzels 4 tablespoons sugar 3/4 cup butter or margarine 1 8-ounce package cream cheese, softened 1 cup sugar 1 12-ounce carton whipped topping (Cool Whip) 1 -16 ounce can crushed pineapple, drained well (optional) 1 6-ounce package raspberry gelatin (Kevin's used strawberry the last few times) 2 cups boiling water 1 -10 ounce bag frozen raspberries (Obviously, use strawberries if you use strawberry gelatin) DIRECTIONS: Topping: Add 2 cups boiling water to Jello; mix well. Add raspberries to jello. Cool Jello mixture in fridge until thick. Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9x13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar (and pineapple here, we like to use it); beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Cover with foil & refri...