Recipe by SallyCooks
I found this recipe in the Always Superb book, which is a collaborative cookbook from the Junior Leagues of Minneapolis and St. Paul, MN. I am always looking for new appetizer recipes to take to parties and this is really a hit!
SWEET AND SOUR SAUCE
- 1⁄4 cup packed brown sugar
- 2 teaspoons cornstarch
- 1 cup water
- 1⁄4 cup ketchup
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 3 drops hot red pepper sauce
- 3⁄4 cup chopped cooked chicken
- 1⁄2 cup finely shredded carrot
- 1⁄4 cup chopped unsalted peanuts
- 3 tablespoons sliced scallions
- 1 tablespoon chopped fresh parsley
- 2 teaspoons soy sauce
- 1⁄4 teaspoon ground ginger or 1 teaspoon grated gingerroot
- 1 garlic clove, minced
- 8 ounces cream cheese
- 1 tablespoon milk
Directions See How It's Made
- Sweet and Sour Sauce: Combine the brown sugar and cornstarch in a small saucepan and mix well. Stir in the water, ketchup, vinegar, Worcestershire sauce, and hot sauce gradually. Cook over medium heat for 5 minutes or to the point that the mixture thickens slightly, stirring frequently. Let stand until cool. Put in the refrigerator in a covered bowl until ready to use. This sauce will thicken in the refrigerator.
- Topping: Combine chicken, carrot, peanuts, scallions, parsley, soy sauce, ginger and garlic in a bowl and mix well. Marinade in a covered pan in the refrigerator for 8-12 hours.
- Base: Combine the cream cheese and milk in a mixing bowl. Beat until smooth and fluffy.
- To Put It Together: Spread the base over the bottom of a 10" round serving dish. Spoon the topping evenly over the base. Drizzle with 1/2 cup of the sauce reserving the rest for another use. (You can add more sauce according to your taste.) This layered appetizer can be serve with table water crackers and/or other varieties of crackers.
- Note: Cooking time does not include marinade time. Also, you can double the base and topping, if you wish or simply use a larger dish.