Melt all morsels over hot water.
When melted, add Chinese noodles and nuts.
Drop by teaspoon onto wax paper.
Chill in refrigerator.
I usually double this recipe.
They go fast!
Melt chips.
Add everything else.
Drop in chunks on wax paper.
Melt the butterscotch and chocolate chips in double boiler. Stir in noodles and nuts.
Drop by spoonfuls onto waxed paper. Let set 1 hour.
minutes
While the noodle cakes cook, reheat the vegetables
Melt tidbits in double boiler.
Add noodles and peanuts.
Mix well. Drop on wax paper.
Melt chips in double boiler, stirring constantly.
When completely melted, add noodles and peanuts.
Stir well as thoroughly as possible.
They will be stiff.
Drop by teaspoon on wax paper.
Let harden completely.
Remove from paper and store in covered container in a cool place.
Melt chips on low heat.
Remove from heat and add noodles and nuts.
Drop by spoonfuls on wax paper.
Melt chocolate chips in a heavy saucepan over low heat, stirring constantly.
Remove from heat and quickly stir in noodles (and nuts or raisins) so that they are evenly coated.
Dip out by teaspoons onto waxed paper.
Chill and refrigerate.
Yields about 12 clusters.
You may want to double or triple the recipe.
Brown the onion in small amount of fat.
Mix and brown ground beef.
Drain the fat.
Add water chestnuts, mushrooms, chicken soup, salt, pepper and Accent to taste.
Simmer slowly until done and add sour cream just before serving.
Stir until hot through. Serve over Chinese noodles.
Place the first 3 ingredients over low heat, stirring until melted.
Add Chinese noodles.
Drop by spoonfuls on wax paper.
Melt butterscotch bits and peanut butter together over low heat.
Then add Chinese noodles.
Stir in good and drop by spoonfuls on waxed paper to cool.
In small bowl, stir together mustard and mayonnaise.
In separate bowl add chicken, celery, onion, pineapple, and oranges. Stir in mustard/mayonnaise mixture.
Chill.
Right before serving, stir in Chinese noodles.
In a large skillet brown chicken in oil, stirring constantly until juices run clear.
Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.
Boil sugar, Karo syrup and margarine for 2 to 3 minutes.
Add peanut butter; make sure it melts.
Add vanilla and Chinese noodles.
Fill miniature paper cups.
Work fast, as mixture becomes difficult to work with as it cools off.
Combine all ingredients except noodles.
Refrigerate overnight or at least 4 hours.
Before serving, add the Chinese noodles.
Melt chocolate and butterscotch chips together.
Stir in chinese noodles and peanuts.
Drop by spoonfuls on wax paper lined cookie sheet.
Let cool.
Store in airtight container in refrigerator.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
inutes) and set aside.
CHINESE GREENS- Can be any type
To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap