white house garden

Chicken With Mangoes

1 cup all-purpose flour
1 3/4 cups water
1/2 tps salt
1/4 tps baking powder
3 whole chicken breasts
1 (2 x 1-inch) piece fresh ginger root
8 scallions
1 (15 ounce) can mangoes
3 cups vegetable oil
3 Tbspwhite vinegar
3 Tbspdry sherry
4 tpss soy sauce
2 tpss granulated sugar
2 tpss cornstarch
2 tpss instant chicken bouillon granules
1 tps sesame oil

Combine flour, 1 cup of the water, the salt & baking powder
Beat with whisk until blended
Let st& 15 min
Remove skin & bones from chicken & discard
Cut chicken into 1/4-inch wide strips
Mix strips into flour mixture

Pare ginger & cut into wafer-thin slices
Cut onions into 1/2-inch pieces
Drain mangoes & cut into 1/2-inch wide strips
Heat vegetable oil in wok over high heat until it reaches 375 deg F
Add chicken, one strip at a time, to hot oil (cook only 1/4 of the chicken at a time)
Cook until golden, 3 to 5 min
Drain on absorbent paper
Repeat to cook remaining chicken

Remove all but 1 tablespoon oil from wok
Reduce heat to medium
Add ginger to oil in wok
Stir fry until ginger is light brown, about 2 min
Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon & sesame oil
Carefully add to ginger all at once
Cook & stir until mixture boils
Add onions
Reduce heat & simmer 3 min

Mix chicken & mangoes into soy sauce mixture
Cook & stir 2 min
Serve immediately

Makes 4 to 6 servings

Italian Cream Pie

This is a family hand-me-down, and quite T&T

It has quite a bit of coconut in it, and many people who don’t otherwise like coconut (myself included) love this cake

2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups flour
1 cup buttermilk
1 cup coconut
1 cup pecans
5 egg whites

Cream sugar and butter well
Add egg yolks, one at a time
Mix vanilla extract and baking soda in small bowl, and mix flour and buttermilk in separate small bowl
Begin with vanilla mixture and add flour mixture alternately with vanilla mixture until all blended
Add coconut and pecans
Beat egg whites and fold into batter
Pour into 3 (9-inch) rounds or one sheet cake pan and bake at 350 deg F for 20 minutes

Icing
8 ozs cream cheese, softened
1/2 cup (1 stick) butter or margarine
1 cup chopped pecans
1 cup coconut
1 box (4 cups) powdered sugar

Mix together ingredients in the order listed

Strawberry Margarita Cheesecake

1 1/2 cups pretzel crumbs
1/2 cup butter or margarine, melted
1 cup fresh strawberries, hulled
24 ozs cream cheese, softened
1 cup granulated sugar
4 large eggs
1/4 cup fresh lime juice
1/4 cup tequila
1/4 cup Triple Sec
Garnishes: lime slices, fresh strawberries

Combine pretzel crumbs & butter; firmly press on bottom & 1 1/2 inches up sides of a 9-inch spring-form pan
Bake at 325 deg F for 8 to 10 min; set crust aside

Place strawberries in container of an electric blender; process until smooth, stopping once to scrape down sides
Reserve 1/2 cup puree

Beat cream cheese at medium speed with an electric mixer until fluffy
Gradually add sugar, beating well
Add eggs, one at a time, beating after each addition
Stir in 1/2 cup strawberry puree, lime juice, tequila & Triple Sec
Pour into prepared pan; pour reserved strawberry puree on top in a circle & gently swirl batter with a knife
Bake at 325 deg F for 1 hour & 10 min (center will be soft)
Remove from oven & run knife around edge of pan to release sides
return to oven; turn oven off & leave cheesecake in oven 30 min

Remove cheesecake from oven & let cool completely on a wire rack
Remove from pan; cover with plastic wrap & chill for 8 hrs
Do not cover with aluminum foil
Garnish if desired