2 Tbsp. soy sauce

1 garlic clove, minced

1 tsp. ginger

5 oz. chicken, cut into 1 inch cubes

1 tsp. peanut or vegetable oil

1 oz. unsalted shelled roasted peanuts

1 medium red bell pepper, cut into matchstick pieces

¼ c. sliced green onions

1 small canned ready-to-serve chicken broth

1 tsp. cornstarch

In a small glass blow, combine soy sauce and ginger. Add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.

In 12 inch nonstick skillet, heat oil. Add chicken over medium high heat, stirring frequently, until browned on all sides, 2 to 3 minutes. Add broth and corn starch and stir to dissolve cornstarch until mixture comes to a boil and thickens, 2 to 3 minutes. Pour over rice.

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Inside rolls:

2 (3 oz.) pkg. cream cheese

1 ¼ cube butter

1/8 tsp. pepper

2 c. cubed chicken

1 (4 oz.) can mushrooms

2 cans crescent rolls

1/3 c. finely chopped walnuts

2/3 c. Pepperidge Farm stuffing

Gravy:

4 c. chicken stock

4 Tbsp. cornstarch

Seasoning to taste

Cream the cream cheese with ¼ cube butter and pepper. Fold in chicken and mushrooms. Spread ¼ cup (1 spoonful) mixture on each roll. Fold and seal edges. Dip in melted butter, then roll in stuffing crumbs and nuts. Place on ungreased cookie sheet. Bake at 325 for 20 to 30 minutes, until golden brown.

May be made ahead and frozen. Sere with gravy over the top.

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3 whole chicken breasts, skinned, boned and halved

2 tsp. crushed garlic

1 tsp. salt

½ tsp. dried oregano leaves

1/8 tsp. coarsely ground black pepper

4 Tbsp. olive oil

4 Tbsp. red wine vinegar

½ tsp. lemon juice

Pineapple rings

In a dish suitable for marinating, place chunks of chicken in a mixture of the next 7 ingredients. Let stand at room temperature for at least 1 hour. Grill chicken. After turning, place pineapple rings on each chicken breast. Continue cooking until tender. Do not overcook. Yield: 4 servings.

I know it is not always good to tease, but I was raised with all boys, so teasing is in my blood. When my two sons were in elementary, I hid in their bedroom closet and waited a few minutes while they quietly played in their bunk beds. I had taken a pair of my nylon stockings and pulled one leg tightly over my face, and grabbed my husbands coat and put it on. I think you know where I am going with this. Anyway, when the time was right, I jumped out of the closet and started chasing them around the house. Although they knew it was me, it freaked them out and they kept running around screaming.

Yesterday, I was with my oldest daughter and her children. Her two year old son decided to lick the carpet in the living room. My daughter quickly told him to stop and then explained that he had a fetish for licking things and that they thought it was really gross. I grabbed my laptop and googled dust mites and started showing him the pictures. I told him the bugs lived in the carpet and if he licked the carpet they would get in his mouth. Then to see if it worked I told him to go lick the carpet. (I knew he wouldn’t mind you) “Okay”, he said. He walked to the carpet and said, “No, there are bugs”.

A few minutes later his four year old brother came home. My daughter told me they were trying to get him to stop putting his fingers in his mouth, because when he went to the store he would touch trash cans, etc…and then put his fingers in his mouth. So……..I did the same to him as I did his little brother. Then for a few minutes we had fun looking at spiders and other cool insects and we talked about me coming back and all of us going insect collecting.

After I left they all sat down for dinner. The little one kept talking about insects which grossed his big brother out so he wouldn’t eat dinner, and come bed time the little one wouldn’t go to sleep until my daughter said, “Oh, grandma was just kidding”.

Today there has been no mention of bugs. My two year old grandson has not licked anything, and my four year old grandson has not put his fingers in his mouth.

¼ c. soy sauce

1 ½ Tbsp. cooking sherry

3/ tsp. ginger

2 chicken breasts, cut into 1 inch pieces

1 1.b broccoli, cut up

1 ½ c. scallions (green onions)

1 large clove garlic, crushed

1 ½ c. cashews

Oil

Combine first 3 ingredients. Add chicken pieces and let stand for 10 minutes. Steam broccoli 3 to 4 minutes, then drain under cold water. Heat 4 tablespons oil. Add scallions, garlic and uts. Stir-fry 3 to 4 minutes. Remove to bowl. Add 3 tablespons oil. Stir-fry chicken and broccoli 6 minutes or until checken is done. Add remaining ingredients. Serve immediately. This is good over rice or with fried rice!

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1 c. cooked chopped spinach, well drained

1 c. cooked chopped chicken

1 c. cooked chopped hot Italian Sausage

1 c. Ricotta cheese

1 large can tomato sauce

1 egg, beaten

½ c. grated Parmesan cheese

Dash of nutmeg

1 tsp. sugar

Salt and Pepper to taste

Manicotti shells

Combine spinach with all ingredients while cooking manicotti shells (per directions on box). Fill softened manicotti shells with mixture. Place in greased pan. Cover with her tomato sauce or your preference. Bake at 350 for 30 minutes or until bubbly.

1/2 c. evaporated milk

1/2 tsp. salt

1 lb. hamburger

2 ½ c. bread crumbs

¾ tsp. margarine

2 tsp. dried onions

½ tsp. poultry seasoning

1/8 tsp. pepper

½ to ¾ c. water to moisten soup

1 can cream of mushroom soup

2 tsp. Worcestershire sauce

1 tsp. ketchup

Mix evaporated milk, salt and hamburger. Divide into 5 or 6 round patties. Mix bread crumbs, margarine, onions, seasonings, and water together. Spoon ¼ cup of bread mixture into center of each burger patty. Cook 1 hour at 350.

Gravy: Heat soup, Worcestershire sauce and ketchup until thick and pour over meatballs. Serve.

1 lb. cooked ground beef

2 cans cream of chicken soup

1 small pkg. or 1/2 large pkg. frozen tater tots

Cook ground beef and drain fat. Line 9X13 inch pan with cooked meat. Spoon soup over meat and spread evenly. Cover soup and meat with a single layer of tater tots. Cook in a 350 degree oven for 20 to 30 minutes, until tater tots are heated all the way through.

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