1 hour.
For the Chow-Chow (prepare 48 hours in advance
1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
3. Garnish with cilantro and serve with rice or roti.
voiding spit rod.
CHUNKY CHOW-CHOW RELISH:
Cook cauliflower florets
ood Safety Database.).
Notes: Recipe can be made in smaller
br>To make Chow Mein Sauce, place the Chow Mein Sauce ingredients
eat.
Place Fall River Chow Mein Noodles in the bottom
Freezing: Saute onion, celery, and poultry seasoning in butter.
Mix in the chicken and cream of mushroom soup.
Bag the mixture in a gallon bag.
Bag the cashews.
Bag the chow mein noodles.
Put all in a produce bag.
Preparation: Thaw.
Spray the bottom of a casserole pan with a non-stick spray.
Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
Top with chow mein noodles.
Bake in a 350\u00b0 oven for 30 minutes, or until bubbly.
Preheat oven to 350\u00b0F.
Brown the meat.
Saute veggies in the butter.
Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
Put all in to a casserole dish (a deeper dish works better I have found).
sprinkle extra noodles on top.
Bake for 40-45 minutes.
Serve with rice, delicious!
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
Boil chicken and cook until done.
Cube chicken when cool. Set aside.
In a medium skillet saute the butter, celery and onion.
Mix all the ingredients together and put in a 2-quart casserole dish; bake at 350\u00b0 for 30 minutes.
If you want a crunchier taste, put the chow mein noodles on top of ingredients 15 minutes before recipe is done, rather than adding to the rest of the ingredients.
Cook hamburger and drain, except for 2 tablespoons of drippings.
Put in casserole dish and add the remaining ingredients, except for the chow mein noodles.
Bake in a 350\u00b0 oven for 1 hour.
Take out and sprinkle chow mein noodles on top. Bake an additional 10 minutes, then serve.
Serves 6.
Bring last 7 ingredients to boil.
Add vegetables.
Cook 10 to 15 minutes.
Pack in hot jars and tighten lids (will seal themselves).
Recipe can be divided.
Microwave butterscotch pieces and peanut butter on 50% power until almost melted, about 3 to 5 minutes.
Mix in nuts and chow mein noodles; drop onto wax paper by spoon.
br>Seal jars.
This recipe will serve 200 people.
Make a juice of sugar, vinegar, water. salt and turmeric.
Pour over vegetables.
Add sweet pickles and mix well.
Pour into jars. Heat in canner for 10 to 15 minutes to seal.
You can double the juice recipe if you would like.
Saute kielbasa in oil over medium high heat until lightly browned.
Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
Reduce heat, add soy and cook 4-5 minutes.
Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
Serve over rice and top with Chow Mein Noodles.
In a large pot melt butterscotch chips and chocolate chips together.
When all is melted and smooth add chow mein noodles and pecans.
Drop onto wax paper using two teaspoons and let set.
Then put into air tight container.
Freezes good as well.
Mix all ingredients in crock pot except Chinese vegetables, water, and corn starch. Cook on high until simmering.
Reduce heat and cook covered on medium for 7 hours.
Add vegetables.
Mix corn starch with water and stir into mixture until well blended.
Replace lid and cook on medium another hour.
Serve over chow mein noodles.
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
Grind the vegetables with the coarse blade of meat grinder. Place the vegetables in a stainless steel kettle; cover them with boiling water.
Let stand 5 minutes.
Drain and add vinegar, sugar, salt and celery seed.
Boil for 25 minutes.
Pack the vegetables in sterilized pint jars.
Pour the hot liquid over the vegetables, leaving 1/2 inch headspace.
Seal and process for 10 minutes in a hot water bath according to the water bath instructions in a quick dill pickle recipe.