hosted by Laverne Diede & Rhonda Fitterer
Chicken Chow Mein
- 1 lb. chicken breast
- 3 Tbsps. oil
- 12 oz. uncooked chow mein noodles
- 2 cups cabbage
- 1 large carrot, julienned
- 1/2 batch green onions
- 2 garlic cloves; pressed
Chow Mein Sauce
- 6 Tbsps. oyster sauce
- 3 Tbsps. soy sauce
- 3 Tbsps. light sesame oil
- 1/2 cup chicken broth
- 1 Tbsp. cornstarch
- 1 Tbsp. sugar
In a small mixing bowl, use a whisk to combine the Chow Mein Sauce ingredients; set aside. Cook noodles according to package instructions, then drain, rinse with cold water and set aside. Heat a large wok or pan with olive oil over medium-heat. Cut chicken breasts into bit-sized strips and cook them in the oil until golden brown; remove strips and set aside. Add carrots, cabbage and pressed garlic to the pan and sauté for a few minutes until veggies are slightly softened and the cabbage is a bit translucent. Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes. Garnish your chow mein with chopped green onions and serve the noodles straight from the pan.
Chocolate Éclair Cake
- 1 -14.4 oz. box honey graham crackers
- 2 packages French vanilla instant pudding mix (4 serving size)
- 3 cups milk
- 1 – 12 oz. container frozen whipped topping, thawed
Chocolate Buttercream Frosting
- 1 lb. package powdered sugar
- 1/2 cup butter, softened
- 4 Tbsps. milk
- 1 tsp. vanilla extract
- 2 squares unsweetened chocolate, melted and cooled (2 squares)
For Frosting: In a large bowl, blend powdered sugar, butter, milk and vanilla with an electric beater at low speed until well combined. Once combined, beat at medium speed for 1 to 2 minutes, until creamy. Add the cooled chocolate, and beat until well combined. Add more milk, if necessary, until the frosting reaches spreading consistency.
For Cake: Line the bottom of an ungreased 9×13-inch baking dish with one-third of the graham crackers. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture is thickened. Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and refrigerate 8 hours or until ready to serve.
