hosted by Laverne Diede & Rhonda Fitterer
Kung Pao Chicken
- 1 1/2 lb. chicken breast or thighs cut into cubes
- 1 red bell pepper
- 1 green bell pepper
- 1 cup snow peas
- 1 cup mushrooms sliced
- 1 cup zucchini cubed
- 1 Tbsp. ginger paste
- 1 tsp. pepper powder
- 2 Tbsps. olive oil
- Red chili flakes (optional)
- Salt to taste
For Sauce
- 2 Tbsps. rice vinegar
- 2 Tbsps. ketchup
- 4 Tbsps. soy sauce (low sodium)
- 2 Tbsps. sweet and sour sauce
- 3 tsp. cornstarch or arrowroot powder
- 1/4 cup water
Whisk all the ingredients for sauce and set aside. In a large non-stick skillet, place olive oil over medium heat; add chicken and cook for 5 minutes. Add pepper, ginger, chili flakes and mushrooms. Cook and stir occasionally until it is almost cooked (5 minutes). Add snow peas, bell peppers, zucchinis and cook for 2 minutes. Add sauce and peanuts. Cook until sauce thickens for about 1 – 2 minutes; adjust salt. Serve with rice.
Cream Kuchen
Crust
- 1 cup cream, sweet or sour
- 1/2 cup sugar
- 1 tsp. baking powder
- 2 cups flour
- Pinch of salt
- Fruit (peaches, apples, etc.)
Filling
- 1 cup cream
- 3/4 cup sugar
- 4 eggs
- 1 cup flour
- 2/3 cup sugar
- 1/4 cup butter
Preheat oven to 375 degrees. Combine cream sugar, baking powder, flour and salt to make crust. Let rest a few minutes and divide into 4 portions for round kuchen or entirely for jelly roll pan. Roll and put in pan. Spread with fruit. Beat cream, sugar, and eggs and pour over fruit. Combine flour, sugar and butter and sprinkle over filling. Bake for 40 minutes.
