"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Oriental Dip Recipe

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This recipe for Layered Oriental Dip, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best of the Best From Minnesota Cookbook
Added: Thursday, November 13, 2008


3/4 c. cooked chicken or turkey, finely chopped
1/2 c. shredded fresh carrot
1/4 c. unsalted peanuts, chopped
3 tbsp. sliced green onions
1 tbsp. chopped fresh parsley
2 tbsp. soy sauce
1/4 tsp. ginger
1 clove garlic, minced
1/2 c. Sweet and Sour Sauce
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. milk
Sweet and Sour Sauce:
1/4 c. brown sugar, firmly packed
2 tbsp. cornstarch
1 c. water
1/4 c. ketchup
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
3 drops hot pepper sauce

Combine first 8 ingredients; mix well. Cover and refrigerate several hours to blend the flavors.
Sweet and Sour Sauce: In a small saucepan, combine sugar and cornstarch. Gradually stir in the remaining ingredients. Cook, stirring constantly, over medium heat about 5 min. or until slightly thickened. Cool. Cover and refrigerate. To serve, combine cream cheese and milk. Beat until smooth and fluffy. Spread over the bottom of a 12 in. diameter serving platter. Spoon chicken mixture evenly over the cream cheese. Drizzle with sauce. Serve with Wheat Thins or other crackers.




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