 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
I found this recipe in the Always Superb book, which is a collaborative cookbook from the Junior Leagues of Minneapolis and St. Paul, MN. I am always looking for new appetizer recipes to take to parties and this is really a hit! Ingredients:
1/4 cup packed brown sugar |
2 teaspoons cornstarch |
1 cup water |
1/4 cup ketchup |
2 tablespoons vinegar |
1 tablespoon worcestershire sauce |
3 drops hot red pepper sauce |
3/4 cup chopped cooked chicken |
1/2 cup finely shredded carrot |
1/4 cup chopped unsalted peanuts |
3 tablespoons sliced scallions |
1 tablespoon chopped fresh parsley |
2 teaspoons soy sauce |
1/4 teaspoon ground ginger or 1 teaspoon grated gingerroot |
1 garlic clove, minced |
8 ounces cream cheese |
1 tablespoon milk |
Directions:
1. Sweet and Sour Sauce: Combine the brown sugar and cornstarch in a small saucepan and mix well. Stir in the water, ketchup, vinegar, Worcestershire sauce, and hot sauce gradually. Cook over medium heat for 5 minutes or to the point that the mixture thickens slightly, stirring frequently. Let stand until cool. Put in the refrigerator in a covered bowl until ready to use. This sauce will thicken in the refrigerator.
2. Topping: Combine chicken, carrot, peanuts, scallions, parsley, soy sauce, ginger and garlic in a bowl and mix well. Marinade in a covered pan in the refrigerator for 8-12 hours.
3. Base: Combine the cream cheese and milk in a mixing bowl. Beat until smooth and fluffy.
4. To Put It Together: Spread the base over the bottom of a 10 round serving dish. Spoon the topping evenly over the base. Drizzle with 1/2 cup of the sauce reserving the rest for another use. (You can add more sauce according to your taste.) This layered appetizer can be serve with table water crackers and/or other varieties of crackers.
5. Note: Cooking time does not include marinade time. Also, you can double the base and topping, if you wish or simply use a larger dish.
|
|