Layered Oriental Appetizer |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipes comes from a 1992 United Way Cookbook. Prep time does not include refrigeration time. A combination of chopped nuts and water chestnuts can be used in the topping if desired. Ingredients:
3/4 cup cubed cooked chicken |
1/2 cup shredded carrot |
1/2 cup chopped unsalted cashews, peanuts or 1/2 cup water chestnut |
3 tablespoons sliced green onions |
1 tablespoon chopped fresh parsley |
1 clove garlic, minced |
2 tablespoons soy sauce |
1/4 teaspoon ginger |
1/4 cup packed brown sugar |
2 teaspoons cornstarch |
1 cup water |
1/4 cup catsup |
2 tablespoons vinegar |
1 tablespoon worcestershire sauce |
3 drops hot pepper sauce |
8 ounces cream cheese, softened |
1 tablespoon milk |
Directions:
1. In small bowl, combine all topping ingredients; mix well. Cover; refrigerate several hours or overnight to blend flavors.
2. In small saucepan, combine brown sugar and cornstarch; mix well. Gradually stir in remaining sauce ingredients; cook over medium heat about 5 minutes or until mixture thickens, stirring frequently. Cool. In small bowl; combine cream cheese and milk; beat until smooth and fluffy. Spread cream cheese mixture over bottom of 10 inch round serving dish. Spoon topping evenly over cream cheese. Drizzle with 1/4 to 1/2 cup sauce. Serve with crackers. To store remaining sauce, cover; refrigerate.
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