Slow Cooker Cashew Chicken
2 boneless skinless chicken breasts
3 T. cornstarch 2 T. sweet chili sauce
1/2 tsp. bla.ck pepper 2 T. brown sugar
1 T. ca.nola oil 2 garlic cloves, minced
1/2 cup soy sauce 1 tsp. grated fresh gtnger
4 T. rice wine vinegar 1/ 4 tsp. red pepper flakes
4 T. ketchup 1 c. cashews
Combine cornstarch and pepper in ziplock bag. Add chicken. Shake to coat with cornstarch mixture.Heat oil in skillet over medium high heat. Brown
chicken about 2 min. on each side. Place chicken in slow cooker. Combine remaining ingredients in small bowl; pour over chicken. Cook on LOW for
3-4 hours. Serve over rice.
2 c. flour
1 c. cold milk
1/3 cup sugar
6 T. cold butter
4 tsp. ba.ldng powder
1 tsp. salt
3 oz. blueberries
1 C. powdered sugar
1 /8 c. water
1 tsp. va.nma.
1/2 tsp. lemon juice
Mix dry ingredients. Cut in butter, add milk and blueberries. Knead into soft dough. Do not overknead! Pat into a ungreased 8x8" pan, cut into serving size portions before you bake. Or roll out on floured surface and cut into biscuits. Bake at 400 degrees for 16-20 min. or until done and golden brown.
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