Recipes

Obviously... adjust the recipes accordingly. Enjoy!! Sesame Chicken Wraps 4 TBS soy sauce 4 TBS brown sugar 1 TBS cornstarch 2 cups chicken breast strips 1 TBS butter 4 TBS sesame seeds 2 TBS sesame oil 6 butter lettuce leaves Combine soy, brown sugar, and cornstarch; pour over chicken and stir to coat. Set aside for 15 min. In frying pan melt butter over low. Add sesame seeds and cook until lightly browned. Cool. In spearate skillet, heat sesame oil over medium and quickly stir fry chicken utnil cooked through. Combine sesame seeds with chicken and spoon one-sixth of mixture atop each lettuce leaf. Makes 6 bundles. Fried Rice I just kind of wing it... I saute onion,garlic and chicken boulon granules in butter. Add the rice (however much you want). Make a whole in the middle crack and egg or two. Scramble and mix in. Then add lots of soy sauce, peas and cooked ham. (I buy a slice of ham at the deli counter and have them cut it thick). BBQ Pork Sandwiches 2-3 lbs boneless pork roast 3/4 cup dried minced onion 1 bottle (12 oz) BBQ sauce 1/4 cup honey sandwich rolls Place roast in greased slow cooker. Combine onion, BBQ sauce, and honey. Pour mixture over meat. Cover adn cook on low 6-8 hours. When roast is done, shred meat. Serves 4-6 Broccoli Salad 3 bunches broccoli 1 lb bacon 1/3 red onion 2 cups grated cheddar cheese Wash and cut broccoli. Fry bacon. Chop onion. Then combine with the cheese and dressing and chill. Dressing: (my mom doubles the dressing) 1/2 cup mayo (I use light or fat free and it taste fine) 1/4 cup sugar 1 tsp vinegar Marinated BBQ Chicken 2/3 cup sugar 2/3 cup soy sauce 1/2 cup lemon-lime soda 1/2 cup lemon juice 2 TBS garlic powder 1 tsp pepper 1/2 tsp salt 8 chicken breasts Combine sugar, soy, soda, lemon juice, garlice power, S&P in zip lock bag (reserved a portion or marinade). Add chicken and refrigerate several hours or over night. Day of grilling add 2 TBS BBQ sauce to reserved marainade and baste. Grill. Serves 8 Italian Vegetables 1 pound unpeeled red potatoes (3-4 medium) 2 large carrots 1 large yellow squash 1 large zucchini 8 ounces large fresh mushrooms 1/4 cup olive oil 2 garlic cloves, minced 2 tsp italian seasoning 1/2 tsp salt 1/4 tsp pepper Preheat oven to 425. Cut veggies into pieces, mushrooms in half. Combine with oil, garlic and seasonings in large bowl; toss to coat. spreakd evenly in 9x13. Bake 40-45 or until vegetables are golden and crisp-tender, stirring after 20 min. Serves 6 Chicken Zucchini Boboli 1 Boboli pizza crust 4-6 good sized mushrooms 1 small zucchini 4 garlic cloves, minced 1/4 cup butter 2 chicken breasts (cooked and cubed) 1 cup spaghetti sauce grated cheese Saute mushrooms zucchini and garlic in butter. Add chicken. Spread sauce on boboli and top with the chicken mixture, sprinkle with cheese. Bake at 450 for 10 minutes or until cheese is melted. Serves 4-6 Mustard & Garlic Crusted Pork 2 pork tenderlions (about 3/4-1 lb each) 3 TBS grainy mustard 4 garlic cloves, minced 2 tsp leaf thyme dash of ground pepper Heat oven to 375. Line 13x9 with foil and lightly grease. trim tenderloins, wash and pat dry. Place in dish. Combine remaining ingredients until well blended. Rub over pork (top and sides). Roast 35-50 minutes or until meat registers at least 155 on meat thermometer. Remove from oven and cover loosely with foil. Let sit for 10 min. Serves 4-6 Crispy Chicken 2 cups corn flakes 1/4 cup parmesan cheese 2 TBS melted butter 2 garlic cloves, minced 1 tsp dried thyme 1/4 tsp S&P 4 chicken breasts 1/4 cup milk Place cornflakes in a bowl and crush. Add cheese, butter, garlic, thyme, S&P. Stir well. Rinse chicken and pat dry. Dip the chicken in milk then roll in crumb mixture until well coated. Place in deep dish. Press remaining crumbs onto chicken. Bake until done (25-40). Serves 4 Honey-glazed carrots 1 1/2 cups sliced carrots (or baby carrots) 2 TBS butter 1/4 cup chicken broth 1/4 cup honey S&P Place carrots, butter, and broth in a medium saucepan and cook, covered, over medium for 5 min. Remove likd. Stir in honey, S&P adn cook another 15 min. or until carrots are tender. Makes 2 servings Mandarin Salad 1/3 cup slivered almonds 1 TBS + 1 tsp sugar Cook on meduim heat until sugar breaks down and coats almonds. Cool on wax paper and break apart. 1/4 head Iceberg lettuce 1/4 head leaf lettuce 2 medium stalks celery, chopped 2 green onions, thinly sliced 1-2 small cans mandarin oranges, drained Combine in large bowl Dressing: 2 tsp dry mustard 2 tsp salt 1-2 TBS grated onion 3 TBS poppyseeds 1 1/2 cup sugar 2/3 cup vinegar 1 1/2-2 cups oil Mix thoroughly