Chinese Take Out with Gooseberry Patch....

Well,
Tonight's menu was Chinese Take Out. It was Sweet and Sour Chicken, and Crab Rangoon from Gooseberry Patch's Take Out Recipe Book:

Below you will find a picture of the final result:

The hubby actually did not mind this. He said it was a keeper, and that instead of the whole breast portion, the chicken should actually be chunked up. With the crab rangoon, I will have to agree with my hubby, that lump crab would make a great addition, if you have access to it. For this round, I used a canned crab by chicken of the sea that had to be drained. 

You can find the recipes in the above pictured book on pages 103, and 97. 103 is the rangoon and 97 is the sweet and sour chicken. If you don't have the book look below:

Page 97:

Sweet and Sour Chicken:

6 boneless, skinless chicken breasts

18 oz. jar apricot preserves

16oz bottle of Russian salad

1 oz pkg onion soup mix

Arrange chicken in a lightly greased 13x9 baking pan;set aside. Combine preserves, dressing, and soup mix in a medium bowl; pour over chicken. Cover with aluminum foil; bake at 350 degrees for one hour, spooning sauce over chicken once or twice during baking. 

Page 103:

Crab Rangoon:

8 oz pkg. cream cheese, softened

6oz. can crabmeat, drained

1/8 t. garlic salt

14 oz pkg wonton wrappers

oil for deep frying

Combine cream cheese, crabmeat, and garlic salt in a bowl. Stir until blended.Separate wrappers and lightly moisten around edges with water. Place 1/2 teaspoon of cheese mixture in center of each wrapper; bring corners of wrapper together and seal well. Deep-fry until golden. 

I hope you enjoy the recipes, and make your own take out, so you don't have to call out for it.

Don't forget to stop by Gooseberry Patch on facebook, or you can stop by amazon.com and purchase their books.