• Chinese Chicken - 26

    From Dave Drum@1:396/45 to All on Sun Jan 5 13:32:50 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Favorite Sweet & Sour Chicken
    Categories: Poultry, Fruits, Herbs, Rice
    Yield: 4 servings

    1 tb + 2 ts soy sauce; divided
    1 tb Chicken broth
    1/2 ts Salt
    1/2 ts Garlic powder
    1/2 ts Ground ginger
    1 lb Boned, skinned chicken; in
    - 1" cubes
    20 oz Can unsweetened pineapple
    - chunks
    2 tb + 1/3 c cornstarch; divided
    2 tb Sugar
    1/4 c Cider vinegar
    1/4 c Ketchup
    2 tb Oil
    3 c Hot cooked rice

    In a large shallow dish, combine 1 tablespoon soy sauce,
    sherry, salt, garlic powder and ginger; add the chicken.
    Turn to coat; cover and refrigerate 30 minutes.

    Drain pineapple, reserving juice; set pineapple aside.
    Add enough water to juice to measure 1 cup. In a small
    bowl, combine 2 tablespoons cornstarch, sugar and
    pineapple juice mixture until smooth; stir in vinegar,
    ketchup and remaining soy sauce. Set aside.

    Drain chicken, discarding marinade. Place remaining
    cornstarch in a large shallow dish. Add chicken, a few
    pieces at a time, and turn to coat. In a large skillet
    or wok, heat oil over medium-high heat. Add chicken;
    cook and stir until no longer pink. Remove and keep
    warm.

    Stir pineapple juice mixture and add to pan. Bring to a
    boil; cook and stir for 2 minutes or until thickened.
    Add chicken and reserved pineapple; heat through. Serve
    with rice.

    Lori Burtenshaw, Terreton, Idaho

    Makes: 4 servings

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

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  • From Dave Drum@1:3634/12 to All on Mon Jul 21 14:53:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Favorite Baked Potato Soup
    Categories: Potatoes, Dairy, Cheese, Pork
    Yield: 10 servings

    4 lg Baking potatoes (12 oz ea)
    2/3 c Butter; in cubes
    2/3 c A-P flour
    3/4 ts Salt
    1/4 ts White pepper
    6 c Milk
    1 c Sour cream
    1/4 c Thin sliced green onions
    1 c Shredded Cheddar cheese
    10 sl Bacon; crisp cooked<
    - crumbled

    Set oven @ 350ºF/175ºC.

    Pierce potatoes several times with a fork; place on a
    baking sheet. Bake until tender, 65-75 minutes. Cool
    completely.

    Peel and cube potatoes. In a large saucepan, melt butter
    over medium heat. Stir in flour, salt and pepper until
    smooth; gradually whisk in milk. Bring to a boil,
    stirring constantly; cook and stir until thickened,
    about 2 minutes. Stir in potatoes; heat through.

    Remove from heat; stir in sour cream and green onion.
    Top servings with cheese and bacon.

    Joann Goetz, Genoa, Ohio

    Makes: 10 servings (2-1/2 quarts)

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

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