Bars and SquaresChristmas Cookies 3 eggs1 cup sugar3/4 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 cup chopped dates1 cup chopped pecansSifted powdered sugar Beat eggs until thick and lemon colored; gradually add 1 cup sugar, beating well. Combine flour, baking powder, and salt; add to egg mixture, beating well. Fold in dates and pecans. … Continue reading Chinese Chews
Lovie Price FombyFamily Treasures 12 chicken wings1/2 cup honey2 Tbsp Worcestershire Sauce®1/3 cup soy sauceJuice of 2 lemons1 clove garlic, minced Preheat oven to 325 degrees. Remove wing tips and break each wing into two pieces. Place in shallow baking dish. Mix remaining ingredients and pour over wings. Bake for one hour and serve from … Continue reading Chinese Chicken Wings
Mrs. Leita B. McVehil, Received from brother John McCormickFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 stick butter1 cup celery1 cup bell pepper1 cup green onions2 cloves garlic3 to 4 tsp soy sauce1 Tbsp ginger1 tsp curry powderDash thyme4 oz can mushrooms4 cup chicken or turkey broth2 cup raw riceSalt and pepper to taste Medium … Continue reading Chinese Rice Dressing
Jackie Hancock Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 (Add stir-fry to make a main dish) 1/2 cup celery, finely chopped1 1/2 to 2 cup cabbage, shredded3 tbsp oil1 1/2 cup chicken, diced1 clove garlic, minced1/4 cup soy sauce1/4 cup Egg Beaters (or 1 egg) Parboil celery and cabbage in 1 cup water. Drain and … Continue reading Egg Roll and Egg Roll Skins
Essie Andrews, FHS 2 whole large chicken breasts, skinned and boned3 Tbsp soy sauce1 Tbsp sherry1/2 tsp ground ginger3 Tbsp oil3 celery stalks, sliced2 red peppers, cut into strips2 onions, quartered1 (20 oz) can chunk pineapple in syrup2 Tbsp vinegar1/4 tsp salt1/4 cup water1 Tbsp cornstarch About 30 minutes before serving: Cut each chicken breast … Continue reading Pineapple Chicken Stir-Fry
Brenda Pace, R.B.S. 1 (12 oz) package chocolate morsels1 cup salted peanuts3 cup chow mein noodles Melt morsels in double boiler over low heat until smooth. Remove from heat. Add noodles and nuts. Drop by spoonfuls onto wax paper. Cool until firm.
Ann Dodd, F.H.S. 2 lb beef, cubed1 can cream of chicken soup1 can cream of mushroom soup1 chopped onion2 cups chopped celery1 cup uncooked, soaked rice1 cup water4 Tbsp. soy sauce Brown meat and remove brown onions and celery. Add meat, soup and water. Cook. Simmer 1 hour. Soak rice while this is cooking. After … Continue reading African Chop Suey
Rebecca Lawrence-Stenzel Any firm fresh vegetables (broccoli, carrots, cauliflower, mushrooms, celery, cabbage, etc.) 2 Tbsp cornstarch 3 Tbsp soy sauce 1 bouillon cube 1 cup water 2 Tbsp vegetable oil 1/2 tsp sesame seed oil 1 large onion, sliced 2 cloves garlic, minced 1-2 cup sliced raw meat (chicken or beef stew) 1 can sliced … Continue reading Stir-Fried Chinese Vegetables
Hazel Hui 3 Tbsp catsup 3 small slices ginger root 2 1/2 Tbsp. Worcestershire sauce 1/2 cup green onions dash of salt 3 Tbsp sugar Cook peeled or unpeeled shrimp in small amount of oil until pink; add sauce. Heat all together. Serve over rice.
Hazel Hui 2 Large chicken breast, cut in strips 2 Tbsp soy sauce 2 Tbsp cooking wine 2 tsp cornstarch 1/4 tsp sugar 1/4 tsp ground ginger 1/4 tsp crushed red pepper 1/8 tsp garlic powder 6 green onions, copped 2 medium bell peppers, chopped 1/2 cup cashews (dry roasted) Mix chicken with next 7 … Continue reading Stir-Fried Cashew Chicken