Teriyaki Chicken

(we love leftovers of this family recipe!)

Serves: 4-6

4-6 chicken breasts (depending on size)

1/4 tsp. garlic salt

1/2 tsp. sugar

Cornstarch

2 eggs, slightly beaten

Oil (for frying)

Mix garlic salt and sugar; sprinkle on chicken and chill for 1-2 hours. Roll chilled chicken in cornstarch then beaten eggs (important to do cornstarch first!) and fry in oil until golden brown.

Sauce:

3/4 c. sugar plus 1 tsp. sugar

1/2 c. vinegar

1/4 c. chicken broth

dash of salt

2-4 Tbsp ketchup (more makes for a sweeter sauce)

3 Tbsp soy sauce

Mix sauce ingredients (3/4 c. sugar, vinegar, broth, salt, ketchup, soy sauce) and heat in saucepan until sugar/ketchup dissolves. Pour sauce over chicken in baking dish. Sprinkle 1 tsp. sugar over top. Bake at 325 for 45 min. Serve over rice.

Fried Rice

(this recipe is from a children's recipe book, which is perfect for most of us, but may taste bland to others)

Serves: 4

2 c. cooked brown rice

2 Tbsp canola oil

1/4 c. diced onion

1/4 c. diced green pepper

1/4 c. diced celery

1/2 c. cooked peas

2 eggs, slightly beaten

Tamari (low sodium soy sauce)

In a large nonstick skillet, heat oil over medium-high heat.

Add onions, green pepper and celery.

Sautee until just tender, then remove from skillet and set aside.

Add rice to skillet and sautee 1 min.

Push rice to edges of skillet, forming a ring around a cleared area of skillet.

Drop in eggs and cook/scramble, leaving rice ring untouched.

Once eggs are cooked, mix with rice and return veggies, plus peas to skillet.

Stir-fry 2-3 min, Add tamari soy sauce to taste and serve.

Cool Italian Pasta

Ingredients:

2 c. cooked rainbow rotini pasta
1 c. chopped vegetables (zucchini, broccoli, carrots, celery, tomatoes, etc.)
3 T. light Italian dressing
1 T. Emeril's Italian Essences seasoning

Directions:

Combine. Chill. Serve.

Tip: For kids, I boil the carrots, broccoli, and other "tough" vegetables for a minute or two to soften.

Bisquick Potato Pancakes

Ingredients:

1/2 c. bisquick or flour
1/2 c. milk
1 t. salt
3 eggs
3 c. finely shredded uncooked potatoes (can use frozen hashbrowns, slightly thawed)

Directions:

Stir bisquick, milk, salt, and eggs in large bowl until blended. Stir in potatoes. Pour a little less than 1/4 c. batter onto hot griddle, spreading slightly to 4-inch size. Cook until edges are dry. Turn and cook until golden brown. Makes 6 servings.

Tip: We also add cheese, green peppers, ham cubes, and other fixin's to the batter.

Submitted by Linda Perkins

Grape Broccoli Salad

Ingredients:
8 c. fresh broccoli florets
1 1/2 c. chopped celery
6 green onions, diced (or about 1/2 red onion)
2 c. red grapes
2 c. green grapes
2 c. mayonnaise
2/3 c. sugar
2 T. white or cider vinegar
3/4 lb bacon, cooked and crumbled
1 c. slivered almonds, toasted

Directions: In a large salad bowl, combine the broccoli, onions, celery, and grapes. In another bowl, whisk the mayonnaise, sugar, and vinegar. Pour mayonnaise mixture over broccoli mixture and toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.

(Submitted by Linda Perkins)