MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stir-Fry Chicken Lo Mein
Categories: Pasta, Poultry, Herbs, Vegetables, Nuts
Yield: 4 servings

4 oz Uncooked angel hair pasta
2 ts Cornstarch
1/4 c Soy sauce
2 tb Rice vinegar
2 tb Hoisin sauce
1 tb Minced fresh gingerroot
1 ts Minced garlic
1 lb Boned, skinned chicken; in
- strips
2 tb Oil; divided
2 c Fresh broccoli florets
1 c Julienned carrots
1/4 c Salted peanuts; fine
- chopped

Cook pasta according to package directions. Meanwhile,
in a small bowl, combine the cornstarch, soy sauce,
vinegar, hoisin sauce, ginger and garlic; set aside.

In a large skillet or wok, stir-fry chicken in 1
tablespoon oil for 5-8 minutes or until no longer pink.
Remove with a slotted spoon. Stir-fry broccoli and
carrots in remaining oil for 5-6 minutes or until
crisp-tender.

Drain pasta. Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in chicken and pasta; heat through.
Sprinkle with peanuts.

Taste of Home Test Kitchen

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Sour Cream Mashed Potatoes
Categories: Potatoes, Dairy, Cheese
Yield: 14 servings

5 lb Potatoes; peeled, in cubes
5 tb Butter; divided
8 oz Cream cheese; in cubes
1 c Sour cream
2 ts Onion salt
1/4 ts Garlic powder
1/4 ts Pepper

Place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and simmer for 10-15
minutes or until tender. Drain.

Mash potatoes with 3 tablespoons of butter. Stir in the
cream cheese, sour cream, onion salt, garlic powder and
pepper until smooth.

Spoon into a greased 13" X 9" baking dish. Melt
remaining butter; drizzle over the top. Cover and freeze
for up to 1 month. Or bake, uncovered, @ 350ºF/175ºC for
30-35 minutes or until heated through.

To use frozen potatoes: Thaw in the refrigerator. Bake
as directed.

Natalie Warf, Spring Lake, North Carolina

Makes: 14 servings

RECIPE FROM: https://www.tasteofhome.com

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