From Taste Of Home Magazine...
Prep: 30 min. + Chilling
"A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish. Since the flavors need time to blend, this is a nice make-ahead salad." - Romaine Wetzel, Ronks, Pennsylvania.
Ingredients:
1/3 c sugar
1 tablespoon corn starch
1 to 1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 c milk
1/4 c white or cider vinegar
1 egg, beaten
1/4 c butter, cubed
1/4 c onion, chopped
1/4 c mayonnaise
7 medium red potatoes, cubed and cooked
3 hard-cooked eggs
Lettuce leave and paprika, optional
1. In a sauce pan, combine sugar, corn starch, mustard, salt and celery seed. Stir in the milk, vinegar and egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and Mayo.
2. In a large bowl, combine potatoes and hard cooked eggs. Add dressing and toss gently to coat.
3. Cover and refridgerate potato salad for at least 1 hour. If desired, serve in a lettuce lined bowl and sprinkle with paprika.
Yield: 8-10 servings
Saturday, April 28, 2007
Honey-Garlic Chicken Fried Rice
Ingredients:
2 tablespoons Vegetable or Canola oil.
2 Eggs, lightly beaten
1/2 cup Green bell Pepper, diced
1/2 cup Red Bell pepper, diced
3 green onion, chopped
1/2 red onion, chopped
2 stalks celery, chopped
2 carrots, cubed
6 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons toasted seasame oil
4 tablespoons Honey
6 tablespoons rice wine vinegar
2 cups cold cooked rice
1 pound chicken tenders, cubed
Pepper to taste
2 Tablespoons Corn starch
1. In a ziplock gallon-sized baggies, add chicken, soy sauce, vinegar, seasame oil, honey, pepper, corn starch and garlic, shake bag to mix. Let marinate for up to one hour, 4 hours if possible.
2. Preheat wok or large skillet, add oil and brown chicken, removing most of the marinade. Once brown, remove the chicken from the pan and set aside. In a sauce pan, add left over marinade, bring to a full boil, for 5 minutes then turn the heat down and simmer to kill off any bacteria. To skillet add the beaten egg, and cook until still slightly runny. Remove it and set it aside with the chicken.
3. In wok or large skillet, add veggies and stir-fry until tender. Then add chicken, egg, and cold rice. Let the rice heat through and add the sauce.
2 tablespoons Vegetable or Canola oil.
2 Eggs, lightly beaten
1/2 cup Green bell Pepper, diced
1/2 cup Red Bell pepper, diced
3 green onion, chopped
1/2 red onion, chopped
2 stalks celery, chopped
2 carrots, cubed
6 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons toasted seasame oil
4 tablespoons Honey
6 tablespoons rice wine vinegar
2 cups cold cooked rice
1 pound chicken tenders, cubed
Pepper to taste
2 Tablespoons Corn starch
1. In a ziplock gallon-sized baggies, add chicken, soy sauce, vinegar, seasame oil, honey, pepper, corn starch and garlic, shake bag to mix. Let marinate for up to one hour, 4 hours if possible.
2. Preheat wok or large skillet, add oil and brown chicken, removing most of the marinade. Once brown, remove the chicken from the pan and set aside. In a sauce pan, add left over marinade, bring to a full boil, for 5 minutes then turn the heat down and simmer to kill off any bacteria. To skillet add the beaten egg, and cook until still slightly runny. Remove it and set it aside with the chicken.
3. In wok or large skillet, add veggies and stir-fry until tender. Then add chicken, egg, and cold rice. Let the rice heat through and add the sauce.
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