By: Tina Hartman, Lancaster, PA
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time: 10-15 minutes
3 Tbsp. butter
¼ cup minced onion
1 ½ tsp. curry powder
3 Tbsp. flour
¾ tsp. salt
¾ tsp. sugar
1/8 tsp. ginger
1 cup chicken broth
1 cup milk
2 cups diced, cooked chicken
½ tsp. lemon juice
Toppings to use or choose:
Sliced black olives
Grated cheese of your choice
1. In good-sized skillet, melt butter over low heat.
2. Sauté onions and curry in butter for a few minutes.
3. Blend in flour and seasonings.
4. Cook over low heat until mixture is smooth and bubbly. (This removes the raw flour taste.)
5. Remove from heat.
6. Stir in chicken broth and milk.
7. Return to heat. Bring to a boil, stirring constantly.
8. Boil one more minute, continuing to stir.
9. Remove from heat. Stir in chicken and lemon juice.
10. Serve over cooked rice, and with toppings for individuals to choose.
Mexican Egg Rolls
By: Brittany Miller, Millersburg, OH
Makes 18 egg rolls
Prep. Time: 35-40 minutes
Cooking Time: 5 minutes/batch; about 20 minutes total
2 ½ cups shredded chicken, cooked
1 ½ cups (6-0z.) shredded Mexican cheese blend
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
5 green onions, chopped
¼ cup minced fresh cilantro
1 tsp. salt
1 tsp. ground cumin
1 tsp. grated lime peel
¼ tsp. cayenne pepper
16-oz. pkg. egg roll wrappers
Oil for deep-fat frying
1. In large bowl, combine chicken, cheese, corn, beans, onions, cilantro, salt, cumin, lime peel, and pepper.
2. Place ¼ cup of mixture in center of one egg roll wrapper. (Keep remaining wrappers covered with damp paper towel until ready to use.)
3. Fold bottom corner over filling. Fold sides toward the center over filling. Moisten remaining corner with water. Roll up tightly to seal. Repeat with each wrapper.
4. In electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown.
5. Drain on paper towels.
1. Keep finished egg rolls warm in a covered dish until ready to serve.
2. Serve with salsa and/or sour cream as dipping sauces.
- Carna Reitz, Remington, VA
Chocolate Cake in a Mug
By: Peggy Howell, Hinton, WV
Makes 1-2 servings
Prep. Time: 5 minutes
Cooking Time: 3 minutes
4 Tbsp. cake flour
4 Tbsp. sugar
2 Tbsp. cocoa
3 Tbsp. milk
3 Tbsp. vegetable oil
Dash of vanilla
3 Tbsp. chocolate chips
1. Add flour, sugar, and cocoa to a large coffee mug; mix well.
2. Add egg and mix thoroughly.
3. Pour in milk, oil, vanilla, and chocolate chips. Mix well.
4. Cook on High in microwave for about 3 minutes. Cake will rise over top of mug. Test for firmness by pressing on the top with a spoon. Microwave in 30 second increments until done.
5. Allow to cool a little before eating.
After mixing, split cake batter into 2 mugs. Bake. This will give you space on top to add a scoop of ice cream to each mug.
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