Categorized | Recipes

Posted on 07 January 2011 by KWBG


1 pound chicken breast, boned and sliced thin
2 tablespoons soy sauce
1 tablespoon cornstarch
4 tablespoons oil
1/2 teaspoon salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head, shredded
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
1/4 cup soy sauce
3 ounces Chinese noodles

Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft. Remove from pan.Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving.

Buttermilk Pot Roast by BDM

Spread 2 T Dijon mustard over 1 boneless beef chuck roast (about 3 ½ lb)

Place in a roasting pan. Sprinkle with 4 ½ t onion soup mix and ¼ t pepper

Arrange around roast:

8 medium potatoes, peeled and halved

8 medium carrots, halved

8 small onions, cut into wedges

Pour 1 c buttermilk over the top.

Bake at 350˚ for 2 ¼ to 2 ¾ hour or until meat and vegetables are tender.

Serves 8

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