Melt chips over hot water.
Mix noodles and peanuts in a large bowl.
Add chip mixture, mixing well to cover all the noodles. Drop by tablespoonfuls on waxed paper lined cookie sheets and chill until set.
Brown ground beef; add onions, celery and 1 cup hot water. Cover tightly and simmer for 15 minutes.
Add bean sprouts which have been rinsed.
Combine soy sauce, 2 tablespoons water and flour in jar with lid and shake well.
Add to meat mixture and continue cooking for 5 minutes, stirring constantly, until slightly thickened (add extra water if mixture is too dry). Serve with La Choy noodles or rice.
Melt chocolate and butterscotch drops in heavy saucepan over low heat.
Stir constantly.
Remove from heat and quickly stir in noodles and nuts.
Dip out by teaspoons on wax paper.
Chill in refrigerator.
In heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly, over low heat.
Remove from heat and stir in the La Choy noodles and nuts.
Mix quickly to coat evenly. Dip out by teaspoonful onto waxed paper and cool.
Makes 24 nutty noodly clusters.
/4 cups water and La Choy brown gravy.
Turn up
Combine tuna, carrots, celery and onion in bowl and set aside. Mix together mayonnaise, milk, mustard and pepper.
Add to tuna mixture; toss gently.
Cover and chill until serving time.
Add La Choy chow mein noodles.
In a non-metallic bowl, combine 1- 12 ounce bag of Nestle' semisweet chocolate chips and 1- 12 ounce bag of Nestle' butterscotch chips.
Stir the chips together and microwave on a medium temperature, stopping to mix the chips as they melt together.
When completely melted and mixed, add 1 can La Choy Chinese noodles and 1 can Spanish peanuts.
Stir together until mixed.
Drop spoonfuls of mixture onto a foiled cookie sheet.
Let harden.
Cook instant rice; set aside.
Cut green onions and saute in skillet with small amount of shortening.
Scramble eggs in same skillet with sauteed green onions; mix together.
In large bowl, mix and add as follows:
layer of rice, sprinkle pepper and salt lightly, sprinkle La Choy soy sauce evenly.
Pour lightly
the La Choy gravy darkener.
Add scrambled eggs with onion (part of it). Repeat steps until all ingredients are in bowl.
Mix together; ready to serve.
Cook pork.
Add onions and celery and brown.
Add flour. Cover with water and simmer with La Choy brown gravy sauce.
When celery is almost tender, add last four ingredients.
Heat only until warm.
Serve with rice and/or chop suey noodles.
Use soy sauce as desired.
Cook quick rice as directed on package in electric frypan.
Put in 1/2 stick butter and melt.
Add onion (cut up), one green pepper (cut small) and one small can mushrooms (cut and drained).
Cook all ingredients until tender.
Then add La Choy sauce, brown gravy and La Choy soy sauce.
Stir quickly and add rice.
Mix well. Cover and simmer about 10 minutes.
Do not make it boil.
Put 1 cup La Choy sauce in a bowl.
Combine chicken and cornstarch.
Mix well.
In large nonstick skillet, heat 1 tablespoon of oil; stir-fry chicken until brown.
Set aside.
Heat remaining oil in pan; add vegetables, garlic and ginger.
Add to chicken; toss to coat.
Heat through.
Serve with chow mein noodles.
Cook celery and onions in chicken broth a short time; celery and onions should be slightly crisp.
Add cut up chicken, molasses beads and La Choy sauce. Mix well.
Add sliced water chestnuts and mix in. Do not overcook and do not put in too much broth or the chop suey will be too soupy.
Serve with rice or Chinese noodles.
*Can use La Choy bean sprouts, water chestnuts, bamboo shoots or frozen pea pods.
Preheat broiler. Line a roasting pan with lightly greased foil.
Combine chili sauce, honey, oil and garlic. Pour 1/2 into a large bowl and add chicken. Season and turn to coat. Place in prepared pan and broil for 4 mins. Flip over and brush with marinade. Broil for 4 mins, or until cooked through.
Lightly oil a wok and place over high heat. Stir-fry bok choy for 2 mins. Add noodles and remaining marinade. Stir-fry until heated through. Serve chicken with bok choy, noodles and lime wedges.
Melt morsels over warm water slowly until all melted.
Then take the pan out and add the noodles and peanuts and stir well. Drop by teaspoonful on wax paper.
Let them set.
You can freeze them or keep in refrigerator.
Takes 15 minutes to make.
You may add a few more nuts, if you wish.
Good also with cashew nuts.
Melt butterscotch in double boiler.
Put in noodles and cover them.
Pour in peanuts.
Drop on wax paper to cool.
Cook rice according to package directions.
In frying pan, fry hamburger.
When done, drain.
Add vegetables.
Cook them with hamburger until tender (with lid on pan).
Add cream of mushroom soup, bean sprouts and La Choy sauce.
Cook until hot.
Serve over rice.
Place chicken in covered container.
Pour La Choy sweet and sour sauce over chicken.
Marinate chicken for 24 hours, turning over in container every few hours.
Remove chicken and sprinkle with 1 package of Shake 'n Bake.
Add salt, pepper and garlic. Place in baking pan.
For crispier chicken, you can place chicken on a rack over the baking pan.
Bake at 400\u00b0 for 40 minutes.
Melt butterscotch chips.
Cool slightly.
Add peanut butter and noodles.
Drop by teaspoon onto wax paper.
Saute chicken in olive oil until done.
Add next 3 ingredients. Add snow peas, cover and simmer for about 3 minutes, until snow peas are done.
Cook noodles in boiling water, drain and pour over chicken mixture.
Toss.
Optional:
Saute chicken livers and pur in with chicken.
Serves 4.