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| Taken from her cookbook: Made With Love, by Diane. You can order your copy for $20 by calling Diane at 260-482-1572. |
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| Ren's Oriental Spread |
3/4 cooked chicken, chopped
1/2 c. grated carrots
1/2 c. chopped cashews
3 T. chopped onions
1 T. fresh parsley or 1 tsp. dried
2 tsp. soy sauce |
1/4 tsp. ground ginger
1 clove garlic, minced
1 (8-oz.) pkg. cream cheese
1/2 c. La Choy Sweet and Sour Sauce
crackers |
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Mix all ingredients in a bowl except cream cheese and sweet and sour sauce; refrigerate several hours for flavors to mingle. Beat cream cheese until smooth and spread on a platter. Cover with saran wrap and refrigerate until serving time. Spoon chicken and vegetable mixture over cream cheese and then drizzle with the sweet and sour sauce. Serve with assorted crackers.
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| Note: My daughter-in-law, Ren, gave me this recipe. I really like it because it is so different. Someone will always ask for this recipe whenever I take it somewhere. I don't always have fresh garlic on hand, so I sometimes use the refrigerated minced garlic sold in a jar. I also add 2 T. of salad dressing to the cream cheese to make it more spreadable. |
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| Sugar Cream Pie |
1 c. sugar
1/4 c. cornstarch
1 c. milk
1 c. half and half
1 stick margarine |
1 tsp. vanilla
1 (9-inch) baked pie shell
1/2 c. sugar
1 tsp. cinnamon |
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Mix sugar and cornstarch together in pan and add a little of the milk. Stir until smooth. Add rest of milk and the half and half. Cook until thickened, stirring constantly. Add margarine, stirring until melted and then add the vanilla. Pour onto baked pie shell. Combine sugar and cinnamon. Sprinkle some over top. Bake at 350 degrees for 20 minutes.
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| Note: I serve this at almost every get together because this is a family favorite, right along with the apple pie. I keep a bottle of sugar and cinnamon mixture on my shelf at all times becuase I use it on so many things. |
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