Asian Millet Salad

Yields:	1 servings
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	Preparation	20 minutes
	Ready In	20 minutes

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Ingredients

2	cups	millet	cooked
6	tablespoons	sherry	dry
10	ounces	tofu	diced
3	tablespoons	soy sauce
3/4	cup	snow pea pods	chopped
1 1/2	tablespoons	rice vinegar	or cider vinegar
3/4	cup	green peas	frozen, thawed
1	each	garlic clove	minced
8	ounces	water chestnuts	can sliced
1	teaspoon	sugar
1/2	cup	scallions, spring or green onions	chopped

Directions

In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion.

In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar. Pour over the salad and toss to combine.

Let salad chill for awhile to let the flavors blend before serving allowing the tofu to absorb the flavors of the dressing.

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Crockpot Barbecued Turkey Legs

WE made these last night and they were quite good. The meat was very tender and the bar-b-que wasn't overpowering but it lacked that certain tang bar-b-que should have.

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