Aunt Candy's Stir Fried Chicken with Cashews

Years ago I took a Chinese cooking class through community ed. I came away with about 3 keeper recipes. This is one of 'em.

Take about 1 pound whole chicken breast, de-boned
Cut the meat into 1/2 inch squares.
Toss the chicken with 1 teaspoon rice wine, 1/2 teaspoon salt, 1/2 egg white (or 1 Tablespoon water) and 2 teaspoon cornstarch. Let marinate for at least 30 minutes.

Take:
Bunch of stalks green onions (1/2 inch lengths and use the whole onion)
Some slices of ginger root (3/8 inch squares)
1/2 Tablespoon rice wine
1 green pepper - sliced and cut up

Mix these altogether and stir fry. Then take your chicken and in a different pan fry it until chicken turns white color. Then dump the vegetable mixture into the chicken and continue to stir fry for a little while. Then remove from stove and pour into serving dish. Take a bag of cashews about a 6-8 ounce bag and dump on top of chicken. Serves 6. Serve over rice.

Grandma Rose's Flour Tortillas

4 cups flour
2 teaspoons salt
1 teaspoon baking powder
1/3 cup shortening
1 1/4 cup warm water

Mix until sticky. Pinch off balls, roll in hands into balls. Let dough rest while you heat the skillet until hot, then turn the heat down to low. Roll each ball out until round and thin. Place on griddle or fry pan, cook on both sides. If want to use them later, place in plastic bag to steam.

Grandma Rose's Green Corn Tamales

2 day white green corn (Mexican June variety)
1 pound cottage cheese
1 1/2 pound margarine
1/4 teaspoon baking soda
1 Tablespoon salt
2 pounds Longhorn cheese, grated
12-18 whole long green chilis

Place whole chilis on baking sheet and broil until soft and blistery. Peel. Meanwhile cut large end of corn. Peel away husks. Retain inner leaves. Shave off kernels into large bowl. Force kernels through grinder or blender. Mix in margarine, kneading the mixture, adding more margarine if corn is dry. Add salt, baking soda and cottage cheese.

Place 2-4 Tablespoons of masa mixture in center of each corn husk, top with grated cheese and strips of chili. Fold one side of corn husk over mixture and overlap. Finish folding. Stand up tamales top end up and steam 2 or 3 minutes. Can freeze.

Grandma Ethel's Chicken Broccoli Casserole

1 stick butter
2 packages frozen chopped broccoli (I've used fresh many times too)
1/2 pound jar cheese whiz (yes, I know this isn't really a food is it?)
1 cup chopped onion, medium
1 can mushroom soup
1 cup cooked rice
1 chicken, cooked, deboned and cut up

Thaw broccoli (if using frozen), saute it with butter and onion in a skillet. Add other ingredients. Stir often after each addition. Pour into 2 quart casserole dish. Bake 350 for 30 minutes. Add alittle water/milk if it looks dry.

Grandma Clifford's Chocolate Pie

1 cup sugar
1/3 cup flour
1/3 cup cocoa
1 egg
3/4 cup milk, more or less
Pinch of salt

Stir until thickened over medium heat. Pour into baked pie shell. Let cool.

Grandma Busby's Plum Pudding

1 1/2 cup sugar
2 eggs
2 teaspoon baking powder
1 teaspoon cinnamon
4 cup flour
1 teaspoon allspice
1 pound raisins
1 cup nuts
1 cup fruit mix
Milk to mix
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 pound suet (this is beef fat but Grandma Clifford used shortening or margarine, about 2/3 cup)

Mix sugar and eggs and shortening. Sift flour, baking powder, spices and salt into sugar and eggs. Stir in raisins, nuts and fruit mix. Add enough milk to make stiff batter. Pour into large clean cloth, pull ends together and tie at top. Put into kettle of boiling water. Boil 2 hours. Serve with sauce.

Sauce

1 quart milk
1 Tablespoons flour or cornstarch;
1 Tablespoon Vanilla
1 cup sugar
Pinch of Salt.

Heat milk, mix sugar and flour together. Stir into boiling milk. Thicken it. Add salt and vanilla. If lumpy strain through strainer.

Soft Pretzels

Got this recipe from the Friend magazine years ago. My kids loved this.

1 Tablespoon yeast
1 1/2 cup warm water
4 cup flour
1 teaspoon salt
1 Tablespoon sugar
1 egg white, plus 1 Tablespoon water
kosher salt for sprinkling

Preheat oven to 450. Dissolve yeast in warm water for about 5 minutes. Stir in flour, salt, and sugar to form slightly stiff dough. Knead briefly. Cut dough into 12 pieces. roll each piece into a long, thin snake and then form a pretzel. Place all pretzels on a greased cookie sheet. Beat the egg white and water with a fork until frothy. Brush the egg white over each pretzel. Sprinkle pretzels with kosher salt. Bake at 450 for about 15 minutes. Makes 12.

Chicken and Cabbage Salad

1 large head cabbage, chopped (although in truth I mostly use the bagged coleslaw salad (2 small bags), as I'm lazy like that)
1 package Chicken Ramen noodles, uncooked
4 green onions, chopped
4 teaspoon slivered almonds (whole almonds are good too)
2 chicken breasts, cooked and chopped

Brown Ramen noodles and almonds. Put everything into large bowl; mix well. Chill and serve cold.

Dressing:

4 Tablespoons sugar
3/4 cup oil
2 teaspoon salt
6 Tablespoons vinegar
1 package Chicken Ramen noodle seasoning

Combine and mix well. Pour over salad and toss to coat.

Broccoli Salad

4 large stalks broccoli, cut florets small
1 medium red onion, diced
1 pound bacon, fried, drained and broken up
1/2 cup toasted sunflower seeds
1 red pepper, diced
1/2 cup dressing (recipe follows)

Combine all vegetables and toss with salad dressing just before serving.

Salad Dressing

2 Tablespoons vinegar
1/3 cup sugar
2-3 shakes Tabasco sauce