Thursday, April 25, 2013
2 c. sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz.) box instant vanilla flavor pudding mix
3 1/2 c. quick cooking oats
1/2 tsp. vanilla extract
Wednesday, April 3, 2013
Tuesday, April 2, 2013
Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.