Easy Recipes

Ingredients :

• 3/4 c. rice
• 2 cans cream of chicken soup
• 1 pkg. Lipton cup soup cream of chicken
• 2 c. water
• Chicken pieces, about 2 lbs.

How to Prepare :

1. Mix rice, soups, water and put in greased 13 x 9 pan.
2. Place chicken pieces on top and cover with foil.
3. Bake at 325 degrees for 90 minutes.
4. Remove foil and let brown 15 to 20 minutes more.
5. Can be made the day before and refrigerated until you bake it.

Ingredients :

• 4 whole chicken breasts, skinned & deboned
• 1/2 c. unseasoned fine bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 tsp. salt
• 1 tsp. thyme (or 1/4 tsp. powdered thyme)
• 1 tsp. basil
• 1/2 c. butter, melted

How to Prepare :

1. Cut chicken into bite-size pieces.
2. Mix dry ingredients.
3. Dip chicken into butter, then into crumb mixture.
4. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes.

Serves : 8 to 10

Ingredients :

• 1-1/2 pounds flank steak, sliced diagonally into bite-size pieces
• 1/2 tsp salt
• 1 egg white
• 1 tbsp cornstarch
• 4 tbsp peanut oil, divided
• 1/2 cup skinless roasted peanuts
• 10 whole dried red chili peppers
• 2 green onions, cut into 1/2-inch lengths
• 2 cloves garlic, minced
• 1/2 cup diced water chestnuts

Sauce Ingredients :

• 1 tsp chili paste with garlic
• 2 tbsp soy sauce
• 1 tbsp sherry
• 1 tsp rice vinegar
• 1 tsp sugar
• 1/4 cup chicken broth
• 1 tsp cornstarch
• 1 tsp sesame oil

How to Prepare :

• Combine beef, salt, egg white, and cornstarch.
• Mix well by hand and set aside.
• In a small bowl, blend all sauce ingredients. Set aside.
• Add two tbsps oil to heated wok and stir-fry beef till it loses its pink color.
• Remove to serving bowl.
• Add two more tbsps oil to same wok.
• Toss peanuts and chili peppers in the wok and stir-fry until peppers turn dark red.
• Remove from wok and add to beef. Lower heat.
• If necessary, add more oil.
• Stir-fry green onions and garlic for several seconds (Do not let garlic burn)
• Return beef, peanuts and peppers to wok and stir-fry a few seconds to combine.
• Add water chestnuts and combined sauce ingredients and stir-fry till heated through and thickened.

Ingredients :

• 2 oz Chinese barbecued Pork
• 1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
• 1 tsp Salt
• 2 tbsp soy sauce
• 2 tbsp Oil, preferably peanut
• 2 Eggs; lightly beaten
• 2 c Long-Grain Rice, steamed
• 4 oz Fresh Bean sprouts

How to Prepare :

1. Heat wok or a dry skillet, when pan starts smoking, spread peanut oil into pan.
2. Add rice, pork and peas and stir-fry for about 2 minutes.
3. Pour in soy sauce, stir-fry for another minute.
4. Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes.

Ingredients :

• 2 lbs Chicken
• 2 c Warm water
• 3 tbsp Sesame oil
• 1 tsp Sugar
• 6 Slices ginger root
• 1/2 c Button mushrooms, canned
• 1/2 c Medium sherry
• 8 Fresh asparagus spears
• 1/2 tsp Salt

How to Prepare :

1. Wash chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast Meat without bones, please don’t; bones add to body and flavor of Soup.
2. Peel and slice ginger root.
3. Wash and cut asparagus into 2" sections.
4. Braising: Heat wok to medium Hot.
5. Add sesame oil.
6. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid Hot wok.
7. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
8. When sherry boils, add water and Sugar.
9. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
10. Add mushrooms and asparagus, simmer for another 15 minutes.
11. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
12. You can make this soup in large sauce pan, if wok is needed for something else.