Recipes from our Family
David Leong’s recipe for Cashew Chicken! He shared this in the New York Times years ago. “SPRINGFIELD STYLE” CASHEW CHICKEN1/2 pound boneless, skinless chicken breast (per person)2 eggs per pound of chicken1/4 cup milk per eggfloursalt and pepperpeanut oil for fryingSauce2 chicken bouillon cubes per cup of water2 tablespoons cornstarch1 teaspoon sugar2 teaspoons oyster saucechopped … Read more
Lucy’s Maple Nut Party Mix 1/4 cup butter or margarine 1/3 cup brown sugar 2 teaspoons maple extract 8 cups favorite chex cereal (corn, rice, and/or wheat) 1 cup honey roasted cashews and peanuts, optional Preheat oven to 225. In open roasting pan, melt butter in oven. Stir in brown sugar and maple extract. Gradually … Read more
1 package (Half quart) milk chocolate chips 1 cup chopped salted cashews 1 cup dried apricots chopped In a microwave or double boiler, melt chocolate. Stir until smooth. Stir in apricots and cashews. Drop by mounded tablespoons onto wax paper lined baking sheet. Chill until solid. About 15 minutes. Store in airtight container. Yields … Read more
Dona Foltz Cut chicken in bite size pieces. Let set in flour, then in egg and milk mixture (1 egg and 1/4 cup milk) then dip back into flour and deep fry. Sauce (makes 1 cup) 1 cup water 1 chicken bouillon cube 1 teaspoon sugar dash of salt 1 teaspoon oyster flavoring Let this … Read more