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Beat eggs all at once; continue beating until smooth and then
add to saucepan while stirring mixture.
CHURROS CONTINUED...
Spoon mixture into cake decorator's tube with large star tip
(like the kind use to decorate cakes).
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at
a time until golden brown, turning once, about 2 minutes on
each side. Drain on paper towels.
Mix Sugar and the optional cinnamon; roll churros in sugar
mixture.
SWEET & SOUR CHICKEN
MARINADE:
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
SWEET AND SOUR SAUCE:
1/2 c. Kraft Sweet and Sour Sauce
1/4 c. chicken broth
1/4 c. water
1/2 tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 med. carrot, sliced inch long then
lengthwise
1/2 c. sliced water chestnuts
1 can chunk pineapple
Combine marinade ingredients in a small bowl. Add chicken, mix well.
Let stand 30 minutes.
Combine batter ingredients in a medium bowl until just mixed. Do not
stir to blend.
Combine Sweet and Sour Sauce, chicken broth, water and cornstarch
in a small bowl, set aside.
Heat oil in deep fryer to 350 degrees
While oil is heating, coat each piece of chicken with batter. Reduce
heat to medium.
RECIPES
BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
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