Gay's Chow Mein

This is Mom's chow mein she makes for our Chinese Food Dinners.  It's fairly basic, but I love this chow mein, probably because of it's simplicity.

Gay's Chow Mein

chicken breasts, no skin, no bone, R-T-C
chicken broth
celery -- sliced
onions -- chopped
bean sprouts
mushrooms -- sliced
sugar snap peas
water
cornstarch
salt -- to taste
black pepper -- to taste
soy sauce -- to taste

I cook chicken in water or chicken broth, and then take out the chicken, shred it and put it back in the broth.  I put in sliced celery, chopped onions, bean sprouts, mushrooms (optional, of course), peas in the pod, etc.  When it is boiling, I stir in some mixture of 1 part water to 1 part cornstarch, to thicken it, and then add salt, pepper, and soy sauce to taste.  We serve it over rice or noodles.

GLUTEN FREE DIRECTIONS:  Use gluten free chicken broth and soy sauce.

SOY FREE DIRECTIONS:  Use soy free chicken broth.  Use a soy sauce substitute.

Source: Mom

Cream of Mushroom Soup

2 cups milk
1/2 cup cornstarch
2 cups water
4 vegetable bouillon cubes
1 small can of mushroom pieces

Whisk cold milk and cornstarch together in cold saucepan, bring to a simmer over medium heat, cooking until thickened, stir frequently, add 2 cups boiling water and 4 bouillon cubes, whisk and cook until cubes are completely dissolved. Add mushrooms and blend with a stick blender until the desired consistency. Add to your favorite recipe.

Makes the equivalent of two cans of condensed soup.

*Cornstarch doesn't do well when it cooks for a long time, so if you are cooking something for a while, do the milk and cornstarch separately and add right before serving.*

GLUTEN FREE and SOY FREE DIRECTIONS:
Use gluten and soy free bouillon.

Make Ahead Mashed Potatoes

Servings: 6

6 medium potatoes (about 2 pounds) (I think mom makes 1 to 1.5 potatoes per person)
4 ounces sour cream
3 ounces cream cheese
2 tablespoons butter or margarine -- divided
1/4 teaspoon onion powder (1/4 to 1/2 tsp) -- to taste
1/2 teaspoon salt -- to taste
1/4 teaspoon black pepper -- to taste
1/4 cup milk (1/4 to 1/2 cup) -- to taste

Peel and quarter potatoes. Cook, covered in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with potato masher or beat with an electric mixer at low speed.

Add sour cream, cream cheese, 1 tablespoon of butter, onion, salt, and pepper. Gradually beat in enough of the milk tomake smooth and fluffy.

Spray crock pot with Pam. Put potatoes in crock pot. Dot with remaining butter. Place in fridge up to 1 to 2 days. When ready, heat in crock pot on low for 4 to 6 hours.

FREEZER DIRECTIONS: Prepare as instructed above except instead of placing potatoes in a crock pot, place them in a labelled freezer bag and freeze flat.  TO SERVE place frozen potatoes in slow cooker and cook until warm, stirring as needed.

GLUTEN FREE and SOY FREE DIRECTIONS: Make sure to use gluten and soy free sour cream, cream cheese, and butter.

Source: Jamie

JEN'S NOTES: 11/24/10 I used 1-24 oz bag Steam N' Mash potatoes (red potatoes with skins) and they were delicious. The flavor might have been a little strong for somebody like Scott, so if I was going to serve it to him I might use 1 1/2 bags Steam N' Mash potatoes to equal 2 pounds, but I loved it and wouldn't change anything if it was just for me. I also used 1/2 cup whole milk.