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RECIPES (cont.)
CHURROS
vegetable oil for frying
1 cup water
½ cup margarine or butter
¼ tsp. salt
•
Prepare to fry the churros by heating oil in deep fryer to 360 degrees.
•
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan;
stir in flour.
•
Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from
heat.
•
Beat eggs all at once; continue beating until smooth and then add to saucepan while
stirring mixture.
•
Spoon mixture into cake decorator's tube with large star tip.
•
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown,
turning once, about 2 minutes on each side. Drain on paper towels.
•
Mix sugar and the optional cinnamon; roll churros in sugar mixture.
SWEET & SOUR CHICKEN
MARINADE:
½ tsp. salt
1½ tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
BATTER:
½ cup chicken coating mix
½ cup ice water
1 egg yolk
•
Combine marinade ingredients in a small bowl. Add chicken, mix well. Let stand 30
minutes.
•
Combine batter ingredients in a medium bowl until just mixed. Do not stir to blend.
•
Combine sweet and sour sauce, chicken broth, water and cornstarch in a bowl, set aside.
•
Heat oil in deep fryer to 350 degrees
•
While oil is heating, coat each piece of chicken with batter. Reduce heat to medium.
•
Carefully lower coated chicken into hot oil with fryer basket.
•
Deep fry chicken 3 minutes or until browned. Remove from oil.
•
Turn heat up to high and heat oil to 400 degrees.
•
Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30 seconds.
•
Remove chicken, draining well. Place on platter.
•
Using a fry pan, place 2 tablespoons oil. Heat to medium. Stir-fry green peppers, carrots
and water chestnuts 2 minutes.
•
Add sweet and sour sauce mixture. Stir in pineapple. Stir-fry until sauce has thickened.
Remove from heat.
•
Stir in chicken and serve immediately. Makes 4 servings.
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1 cup all-purpose flour
3 eggs
¼ cup sugar
¼ tsp. ground cinnamon
SWEET AND SOUR SAUCE:
½ cup Kraft Sweet and Sour Sauce
¼ cup chicken broth
¼ cup water
½ tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 medium carrot, sliced inch long then lengthwise
½ cup sliced water chestnuts
1 can chunk pineapple
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