Cashew Chicken
2 tablespoons cornstarch
1 tablespoons brown sugar
1 1/4 cups chicken broth
2 tablespoons soy sauce
1 1/2 pounds boneless skinless chicken breasts, cubed
1 1/2 teaspoons grated fresh gingerroot
4 green onions, sliced
1 small green pepper, julienned
3 tablespoons canola, oil, divided
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup salted cashews
1/2 pound sliced fresh mushrooms
Hot cooked rice
Combine the cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.
In the same skillet, stir-fry the mushrooms, green pepper, onions, and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. 4-6 servings.
Spicy Grilled Potato Salad
2 pounds small red potatoes, (about 10), halved
1/3 cup water
2 cloves garlic, minced
1/4 cup Italian dressing, divided
1/4 cup Hot & Spicy flavored mayonnaise
4 slices bacon, cooked, crumbled
4 green onions, sliced
Heat grill to medium high heat. Microwave potatoes and water in 2 quart dish on HIGH 8 minutes; drain. Add garlic and 2 tablespoons dressing; toss to coat. Spoon onto large sheet of heavy duty foil sprayed with cooking spray; fold to make packet. Grill 20 minutes or until potatoes are tender, turning packet after 10 minutes. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; mix lightly. Serve warm. 8 servings
Apricot-Almond Tea Rings
3 packages active dry yeast
1/2 cup warm water
1 1/4 cups warm, 2% milk
1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon salt
1-1/2 cups mashed potato flakes
2 eggs
3 1/2 cups to 4 cups all-purpose flour
Filling:
1 1/2 cups apricot preserves
2/3 cup sugar
5 ounces almond paste
1/3 cup butter, softened
Icing:
1-1/3 cups confectioners’ sugar
2 to 3 tablespoons 2% milk
1/3 cup sliced almonds, toasted
Dissolve yeast in warm water. In another bowl, mix milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, place in a greased, cover and let rise until doubled.
Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14×7 inch rectangle. Spread filling evenly to within 1/2 inch of edges. Roll up jelly-roll style, and seal edges.
Place rolls, seam side down on two parchment paper-lined baking sheets. Pinch ends together to form two rings. Cut ring in 1 inch intervals. Twist to show filling. Let rise until doubled. Preheat oven to 375º. Bake rings for 18-22 minutes or until lightly brown. Cool on rack. Combine confectioners’ sugar, vanilla and enough milk to make drizzle consistency. Drizzle over warm tea rings and sprinkle with almonds.
