• Chinese Chicken - 30

    From Dave Drum@1:396/45 to All on Sun Jan 5 13:33:58 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow-Cooked Mandarin Chicken
    Categories: Poultry, Vegetables, Herbs, Citrus, Rice
    Yield: 4 servings

    1 1/2 c Water
    1 c Ketchup
    1/4 c Packed brown sugar
    1/4 c Thawed orange juice
    - concentrate
    1/4 c Soy sauce
    2 ts Ground mustard
    1 ts Salt
    1 ts Garlic powder
    1 ts Ground ginger
    1 ts Pepper
    3 1/2 lb Broiler/fryer chicken; cut
    - up, skinned
    3 tb Cornstarch
    3 tb Cold water
    11 oz Can mandarin oranges;
    - drained
    1/4 c Chopped bell pepper
    1/2 c Pitted ripe olives
    Hot cooked rice

    In a large bowl, combine the water, ketchup, brown
    sugar, orange juice concentrate, soy sauce, mustard,
    salt, garlic powder, ginger and pepper. Pour half into
    another large bowl or dish; add chicken and turn to
    coat. Refrigerate for 8 hours or overnight. Cover and
    refrigerate remaining marinade.

    Drain and discard marinade from chicken. Place chicken
    in a 4 or 5 qt. slow cooker; add reserved marinade.
    Cover and cook on low for 7-8 hours or until chicken
    juices run clear.

    Remove meat to a serving platter; keep warm. Skim fat
    from cooking juices; transfer to a small saucepan. Bring
    liquid to a boil. Combine cornstarch and water until
    smooth. Gradually stir into the saucepan. Bring to a
    boil; cook and stir for 2 minutes or until thickened.
    Stir in the oranges, green pepper and olives if desired.

    Serve with chicken and rice.

    Aney Chatterson, Soda Springs, Idaho

    Makes: 4 servings

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

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Mon Jul 21 14:56:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Loaded Mashed Potato Casserole
    Categories: Potatoes, Cheese, Dairy, Vegetables, Pork
    Yield: 12 servings

    3 lb Potatoes; peeled, quartered
    8 oz Cream cheese; in cubes
    1/2 c Butter; in cubes
    1/2 c Whole milk
    1/4 ts Salt
    1/4 ts Pepper
    2 c Sour cream
    2 c Shredded Cheddar cheese
    3 sl Bacon; crisp cooked,
    - crumbled
    1 tb Minced chives

    Place potatoes in a large saucepan and cover with water.
    Bring to a boil. Reduce heat; cover and simmer for 15-20
    minutes or until tender. Drain.

    In a large bowl, mash potatoes. Beat in cream cheese,
    butter, milk, salt and pepper until fluffy. Transfer to
    a greased 3-qt. baking dish. Spread sour cream over top.

    Bake, uncovered, @ 350ºF/175ºC for 10 minutes. Sprinkle
    with cheddar cheese, bacon and chives. Bake 5 minutes
    longer or until heated through and cheese is melted.

    Pamela Shank, Parkersburg, West Virginia

    Makes: 12 servings

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

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