Cashew Chicken

10 oz boneless, skinless chicken breasts, cubed
1 1/2 tsp cornstarch
1 tbsp dry sherry (I'm not sure what to use as a substitution)
1 1/2 tsp soy sauce
1 tbsp vegetable oil
1/2 cup sliced onion
1/4 cup sliced celery
1/4 cup red pepper strips
1/4 cup sliced mushrooms
1 small garlic clove, minced
1 4-oz can sliced water chestnuts
1 oz shelled cashews, toasted
2 tbsp hoisin sauce
1/4 cup sliced scallion
3 cups cooked rice

Place chicken in a medium bowl and sprinkle with cornstarch. Toss to coat. Add sherry and soy sauce, stir to combine and marinate 15 minutes.

Heat half the oil in a large nonstick skillet, add chicken and stir-fry until browned. Remove and keep warm.

Add remaining oil to skillet, and stir-fry onions and celery until tender. Add peppers, mushrooms and garlic, stir-fry 1 minute. Return chicken to pan, add water chestnuts and cashews; any remaining marinade and hoisin sauce. Stir, cover and cook until chicken is cooked through, 1-2 minutes. Sprinkle with scallions and serve over rice.

Oma's Rhubarb Cake

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 12
"Rhubarb is baked into a streusel-topped coffee cake.
Ingredients:
1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
ground cinnamon, for dusting

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Sue

Good recipes this morning! Jasdip, since it's only 1 Tbsp. I'd just substitute water for the sherry.
This was in the Food section of our newspaper today.

BUTTERSCOTCH BUNDT CAKE

4 eggs
1/2 c. oil
1 (8-oz.) container sour cream
1 Duncan Hines yellow cake mix (recommended*)
1 (3.4 oz.) butterscotch Jello instant pudding
1 (11 oz.) package butterscotch chips

Combine eggs, oil, sour cream, cake mix and pudding in a medium bowl. Mix well, about 2 minutes on medium speed. Stir in butterscotch chips.

Pour batter into well-greased and floured Bundt pan. Bake at 350 degrees for 55 minutes or until toothpick comes out clean.

*Duncan Hines does not have pudding in their mix.
NOTE: The editor said that hers took a little over an hour to bake.

Sausage and Cabbage
2 tablespoons Extra Virgin Olive Oil
1 lb. link sausage ***I use Italian sweet sausage, casing removed
1 head of fresh, tender cabbage, chopped
1 medium sweet onion. chopped
salt and pepper to taste
a hit of cayenne pepper

Chop the sausage into 1" pieces. Brown the sausage in a skillet with the olive oil. When sausage is browned well, add in the onions and cook until tender. Then add in the cabbag and seasonings. Cook until the cabbage wilts down. Serve immediately.

I made Glenda's recipe and it was really good. I also made it substituting corned beef and added cooked diced red potatoes. Also very good. Great recipe for using all up the vegetables in the bin.

Thanks Patti! I have never bought sherry and didn't know what a suitable substitute would be.
Oh.....good recipes *this* morning? What about all the other mornings? We're working our hearts out to whet you (and everyone's appetite, and we're unappreciated?? lol

I've noticed recipes that call for a cake mix with pudding, and that people have a hard time finding mixes without the pudding. I've never seen cake mix that has pudding in around here. I hope we don't get them on a regular basis; my Lemon bundt cake wouldn't work with pudding, nor would Glenda's Peach Dump, I'm sure.

Sorry jasdip--no offense intended. I was just extra hungry this morning so everything sounded mouth-watering. Here's what I would question in that recipe--the shelled and toasted cashews. I know they have shells at some point, but I've never seen them in the stores that way.

P.S. Come on over--I have sherry. Oh, and bring the rest of the ingredients with you LOL!

patti, can't tell you how many times I have made this one. Your butterscotch cake reminded me of mine.

Chocolate pudding cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.

****I don't do the glaze

Hey Patti, no offense taken, just had to jump on that comment! I laughed at it, so not to worry. Long as the thread gets read and hopefully added to, that's all we want.

I thought about the cashews as well when I was typing it. I have another one where it just said LOTS of cashews.
I would definitely just put regular cashews in. They would already be toasted anyway, wouldn't they? Hmmm can you buy unsalted? I'm *assuming* these would need to be unsalted.