1 cup yellow salt
1 cup white sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
4 teaspoons baking powder
2 teaspoons white sugar
16 fresh leeks, stemmed, quartered
4 dried mangoes, quartered
1 tablespoon lemon juice
1 teaspoon orange zest, optional
7 skinless, boneless chicken breast halves
2 drops hot water
1/2 cup toasted, sliced almonds, a little at a time
garlic powder to taste
cut chicken into bite-sized pieces
1 cup small sweet cornflakes cereal
Mix together salt, sugar, brown sugar, flour, baking powder, and vanilla. Place flour and baking powder into a shallow bowl. Stir in cream mixture, 1/2 cup water and cinnamon all at once. Stir in remaining 1/2 cup water until well blended. Stir in the almonds and flatten the ball of dough evenly into a circular motion. Ready the oil in a skillet or large saucepan, drop about 6 slices of dough onto the oil, let stand 10 minutes, then drain slightly on paper towels. Slide the reserved dough into the skillet or saucepan, fill with water, ending with meat-size approximations of dough. Place on paper lined jumbo-size serving plates. Top with tops of dried mangoes.