Ingredients :

• 1 prepared pizza crust (12 inch)
• 1/2 cup barbecue sauce or pizza sauce
• 1 package (6 oz.) Grilled Beef Steak Strips
• 2 cups Shredded Cheese
• Sliced green pepper and onion

How to Prepare :

1. Spread pizza crust with barbecue sauce.
2. Top with beef steak strips, cheese, green pepper and onion.
3. Place on cookie sheet.
4. Bake at 450 F for 8 to 10 minutes or until cheese is melted.

Ingredients :

• 1 tablespoon olive oil
• 1 tablespoon oil for brushing on pitas
• 2 cups sliced onions
• Salt and pepper to taste
• 3 tablespoons brown sugar
• 4 Greek-style pita breads (at least 6 inches in diameter)
• Garlic powder to taste
• 1/2 cup mozzarella cheese
• 2 large tomatoes, washed, sliced 1/4 inch thick, halved if desired
• 1 1/2 cup sliced fresh spinach, optional
• 8 slices cooked bacon, each slice cut in half, divided
• 1 cup favorite shredded strong-flavored cheese such as Asiago

How to Prepare :

1. Preheat the oven to 400 degrees.
2. Heat 1 tablespoon of the olive oil over medium heat.
3. Add the sliced onions and season with salt and pepper.
4. Saute the onions until soft, about 3 to 5 minutes.
5. Sprinkle with the brown sugar and continue cooking until the onions turn a golden brown.
6. Remove from the heat and set aside.
7. Place the pita breads on a baking sheet and brush each with a thin coating of olive oil.
8. Sprinkle each with the garlic powder and then about 2 tablespoons of the mozzarella cheese.
9. Top with a portion of the onions and then arrange the tomato slices on the pita.
10. If desired, garnish with some of the spinach in the center.
11. Arrange four bacon slices on top.
12. Bake about 8 to 10 minutes or until the tomatoes begin to soften.
13. Remove from the oven and sprinkle each with 1/4 cup of the cheese.
14. Return to the oven and bake until the cheese melts.
15. Remove from the oven and serve.

Ingredients :

• 1 pound button mushrooms
• 8 small zucchini
• 1/4 cup wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 sprigs fresh tarragon
• 1/4 cup water
• 1/4 cup dry white wine

How to Prepare :

1. Clean the mushrooms.
2. Cut the zucchini into 1 inch lengths.
3. Place all ingredients in a pot.
4. Simmer until the zucchini is just tender.  Turn off heat.
5. Place lid on pot and leave for 15 minutes.
6. Place the drained vegetables in a bowl, reserving the cooking liquid.
7. Place this liquid back in the pot and cook until reduced to about 1/3 cup.
8. Discard the tarragon.
9. Pour over the vegetables and lightly chill (don't over-chill or it will kill the flavor).
10. Throw on a little finely chopped parsley before serving.

Ingredients :

• 1 1/2 cups - Snow peas
• 250 grams - Rice vermicelli & Red pepper sliced thin
• 1/2 each - English cucumber sliced thin
• 6 ounces - Cooked shrimp
• 130 grams - Crabmeat
• 1 tablespoon - Fine chopped fresh ginger
• 1 each - Chopped garlic clove
• 2 tablespoons - Sesame oil
• 1/2 teaspoon - Black pepper
• 1 1/2 teaspoons - Salt
• 2 tablespoons - Lemon juice
• 3 teaspoons - Vegetable oil
• 1 teaspoon - Red wine vinegar

How to Prepare :

1. Wash and trim snow peas. 
2. Place them in a bowl and pour in enough boiling water to cover them. 
3. Let stand 10 minutes; drain and set aside.
4. Cook the noodles in plenty of boiling water for 3 to 4 minutes.
5. Drain in colander, rinse with cold water and set aside. 
6. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat.
7. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. 
8. Pour this dressing over the other ingredients and mix thoroughly.
9. Chill before serving.

Ingredients :

• 3 Chicken breasts (boned & skinned)
• 1/4 c Soy Sauce
• 1/2 lb Chinese pea pods
• 2 tbsp Corn starch
• 1/2 lb Mushrooms
• 1/2 tsp Sugar
• 4 Green onions
• 1/2 tsp Salt
• 2 c Bamboo shoots, drained
• 4 tbsp Salad oil
• 1 c Chicken broth or bouillon cube dissolved in water
• 1 pak Cashew nuts (about 4-oz)

How to Prepare :

1. Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
2. Prepare Vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
3. Mix soy Sauce, cornstarch, Sugar, and salt.
4. Heat 1 tbsp of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve.
5. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
6. Lower heat to low. Add pea pods, mushrooms, and broth.
7. Cover and cook slowly for 2 mins.
8. Remove cover, add soy Saucemixture, bamboo shoots, and cook until thickened, stirring constantly.
9. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Serves : 4

Ingredients :

• 2 tbsp Dry sherry
• 4 Spring onions, chopped
• 1 Piece of root ginger, shredded
• 1 1b Boned chicken, cut into 1” strips
• 2 tbsp oil
• 2 Celery sticks, sliced
• 4oz button mushrooms, quartered
• 1 Green pepper, cored, seeded, and sliced
• 2 tbsp Light soy sauce
• Shredded rind of 2 lemons
• A few lemon slices to garnish

How to Prepare :

1. Put the sherry, spring onions and ginger in a bowl.
2. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
3. Heat the oil in a wok or deep frying pan.
4. Add the celery, mushrooms and the green pepper.
5. Stir-fry for one minute.
6. Add the chicken and marinade, then cook for 3 mins.
7. Stir in the Soy Sauce and lemon grind then cook for a further minute.
8. Pile into a warmed serving dish and garnish with lemon slices.

Ingredients :

• 40 Wonton
• 1 tbsp Thin soy Sauce
• 2 qt Water
• 2 tbsp Oyster Sauce
• 1 1/2 tbsp Sesame oil
• 1 Green onion, chopped

How to Prepare :

1. In a large saucepan bring 2 quarts water to a boil.
2. Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander.
3. Put the cooked won ton in a deep serving bowl.
4. Add all other ingredients except the green onion, and mix carefully.
5. Garnish with the chopped green onion.

Ingredients :

• 4 whole chicken breasts (8 halves)
• 3 (7 oz.) cans tomato paste
• 8 cans water
• 2 peppers
• 2 onions
• 1 clove garlic, crushed
• 1 (8 oz.) can mushrooms, stems and pieces
• Oil
• Basil
• Parsley
• Salt and pepper
• 6 oz. wine

How to Prepare :

1. Put oil in bottom of pan to cover.
2. Brown garlic and slice 2 onions very thin and brown.
3. Add mushrooms.
4. Add 3 cans tomato paste and cook on low for 15 minutes.
5. Add 8 cans water, salt, pepper, basil, and parsley.
6. Cook for 3/4 hour.
7. Fry sliced peppers until soft and set aside.
8. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil.
9. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well.
10. If it "hugs" chicken too much, add 1 can water.
11. Cook about another hour, or so, or until chicken is soft.
12. Add wine last 20 minutes.

Ingredients :

• 1 1/2 to 2 lb. deboned, skinned chicken breasts, cut into pieces
• 2 tbsp. oil
• 1 pkg. broccoli, flowerets or cut broccoli
• 1 c. chicken broth
• 1 can cream of mushroom soup
• 1 2/3 c. Minute rice

How to Prepare :

1. Cook chicken in the oil until done, approx. 5-7 minutes (can also check with a Meat Themometer)
2. Add broth, broccoli and soup and bring mixture to a boil.
3. Now, stir in rice, cover and remove from heat.
4. Let sit 5 minutes.
5. Top with Parmesan cheese, if desired.

Serves : 4

Ingredients :

• 2 tbsp. margarine
• 8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
• 2 c. fresh mushrooms, halved
• 2 cloves garlic, minced
• 3 tbsp. dry sherry
• 1/2 tsp. tarragon, crushed
• 1/2 tsp. lemon pepper seasoning
• 1 (14 1/2 oz.) can chicken broth
• 1/4 c. sour cream
• Hot cooked spinach or egg noodles
• Quartered fresh lemon slices (optional)
• 1/3 c. flour

How to Prepare :

1. In 12-inch skillet, melt margarine over medium high heat.
2. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning.
3. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once.
4. Remove chicken and mushrooms with a slotted spoon.
5. In a screw top jar, combine chicken broth and flour; shake until blended.
6. Add mixture to the skillet.
7. Cook and stir over medium high heat until thickened and bubbly.
8. Remove about 1/2 cup of mixture from skillet and stir into sour cream.
9. Return to skillet along with chicken and mushrooms.
10. Heat through; do not boil.
11. Serve over hot cooked noodles.
12. Garnish with lemon slices, if desired.

Serves : 8