Indoor Picnic

It is 85 degrees F INSIDE my house!  That is much too hot to cook a meal.  However, the once-a-month chef in me just cannot give in to a meal out so I challenged myself to come up with a cool, easy-to-prepare meal from what was in the fridge/freezer.  Tonight's menu:

• Hawaiian Sweet Bread Mini Sandwiches
• Canteloupe
• Sumi Salad (leftover from a previous dinner)
• Chips
• Fresh lemonade

Mini Sandwiches from a package of Hawaiian Sweet Bread Rolls

Remove the whole dozen rolls from the package in one large piece.  Slice horizontally as one piece and carefully lay the top off to the side.  Lay 6 slices of American cheese (or your favorite) over the rolls.  Cover this with sliced lunchmeat (I used deli sliced ham).  Replace the top of the rolls.  Then cut into 12 pieces not too worried about the lines of the rolls.  I serve them "dry" but have condiments available for personal choice.  We like honey mustard.

Sumi Salad
There are many versions of this summer salad.  Here's how I make it.

1 large head of cabbage or 3 bags of shredded cabbage
1-2 packaged of Ramen noodles, kept dry and crushed, without seasoning
1/3 C sliced almonds
1/4 C sesame seeds
1 bunch green onions, sliced

Mix those 5 items together in a large bowl.  Make the dressing by combining all the ingredients below.  Then pour over salad and mix well.  If possible, chill for several hours before serving.  These flavors need to marry.  However, even if you can't chill ahead, this salad makes great leftovers!

Dressing:
1/2 C oil
1/2 C water
1/4 C sugar
1 tsp. pepper
1 tsp. salt
6 T Rice vinegar