I could actually live on snacks and appetizers instead of meals, but the man of the house wouldn’t be satisfied, not on a regular basis anyway! I love to have lots of this type of food at the holidays. It’s easy to consume more calories than you want however. Today I am going to share a recipe that I haven’t made yet, but I know it has to be good because its from my friend Kathy Langer. It sounds uniquely different, I can’t wait to try it! A portion of it has to be mixed up and refrigerated overnight before you assemble the dish, so give yourself time. Before I forget, a reader called to my attention what I think was a typo for the recipe for the little pecan tart Christmas cookie. At the end of the recipe after it said “to bake for 20 minutes that they should cook for 8-10 minutes and then remove from the tins”. It should read COOL instead of cook for 8-10 min. Hope if you tried the recipe you figured it out! This recipe was in the paper two weeks ago, if I remember right.
Oriental Chicken Dip
2 small cans Swanson chicken
1/4 tsp. ginger
1/2 cup shredded carrots
1/2 cup halved cashews
3 Tblsp. chopped green onions
1 tsp. garlic powder
2 Tblsp.. soy sauce
2-8 oz. pkg. cream cheese
2 Tblsp. milk
1 bottle Kraft sweet and sour sauce
Mix together chicken, carrots, cashews, onions, garlic, soy sauce and ginger. Cover and refrigerate overnight. Mix softened cream cheese with milk until smooth. Spread on serving platter. Top with chicken mixture, drizzle with sweet and sour sauce, top with extra cashews. Serve with Frito scoops.
I hope that your filled with the Christmas Spirit!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.