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.
ry.
To make Chow Mein Sauce, place the Chow Mein Sauce ingredients in
eat.
Place Fall River Chow Mein Noodles in the bottom of
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)
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.
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.
nd reheat.
Serve with chow mein noodles.
Can also be
Brown the meat in hot fat.
Add 2 cups water and simmer about 45 minutes.
Cook celery until tender.
Add the meat and broth to the celery.
Add vegetables, mushroom soup and the soy sauce. Bring to boil and thicken with flour and water.
Season with salt and pepper.
Pour over rice or chow mein noodles.
Sprinkle with more soy sauce.
Chicken, turkey or hamburger may be substituted for the steak, but use 1 cup broth with it.
Serves about 8.
Saut chicken (or shrimp) until done.
Remove form pan and saut celery and onion.
Add bean sprouts, bamboo shoots, water chestnuts and drained mushrooms (if desired).
When celery and onions are half-tender, add liquid from vegetables to cornstarch. Blend and pour in pan.
Return chicken (or shrimp) to pan and cook to desired consistency (this doesn't take long).
Serve with rice and chow mein noodles, if desired.
Also, soy sauce is good.
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.
n a large pot. Cook chow mein noodles until soft, 5 to
In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, melt 2 Tbs butter or margarine in microwave Add celery, onion and green pepper to melted butter.
Heat, uncovered, in until vegetables are tender Combine remaining ingredients except 1/3 cup chow mein noodles with vegetables.
Blend well.
Top with 1/3 cup of chow mein noodles.
Heat in Microwave, uncovered, 10 minutes or until sauce bubbles.
Butter a casserole dish and line with half of chow mein noodles.
Mix all of the ingredients, except remaining half of noodles, which you place on top of mixture.
Bake at 375\u00b0 for 1/2 hour.
Stew seasoned chicken until tender.
Cool and remove from bone. Cut in small pieces.
Thicken broth chicken was stewed in with cornstarch.
Add bean sprouts (drained), chow mein vegetables (drained), soy sauce, and then add cut up chicken.
Cook rice as you normally would.
Serve chow mein and Chinese noodles on your rice.
Sprinkle generously with soy sauce.
In 1-quart casserole dish stir in all ingredients except chow mein noodles.
To bake:
Bake, uncovered at 350\u00b0 for 30 minutes. Remove from oven and sprinkle chow mein noodles on top, bake another 5 to 8 minutes and serve.
Brown meat in oil, remove and cook celery and onions until just tender, remove.
Return meat back to pot and add beef broth; cook until tender.
Blend cornstarch, 1/4 cup broth and soy sauce.
Stir into meat and heat until thick.
Drop chow mein noodles over plate of rice and add chow mein.
Combine chow mein, celery, onion, and mushrooms in a 2-quart casserole dish.
Cover.
Microwave 6 to 10 minutes on High or until meat is set.
Dissolve cornstarch in soy sauce.
Stir into meat mixture.
Mix in chow mein vegetables, water chestnuts and ginger. Cover.
Microwave for 6 to 10 minutes on High, or until vegetables are tender-crisp.
Makes 4 servings.
he noodles.
Cook the chow mein noodles according to package directions