Broccoli Chicken Stir-Fry

Sauce:
1 cup chicken broth
3 Tbsp. soy sauce
2 Tbsp. sugar
2 Tbsp. cornstarch
2 Tbsp. cider vinegar
1/8 tsp. crushed red pepper flakes

Combine sauce ingredients and set aside.

Sitr-Fry:
1 egg
1 Tbsp. soy sauce
1/2 cup cornstarch
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1/4 cup canola oil
2 cups fresh broccoli florets
1 medium onion, chopped

In shallow bowl or pie plate, whisk egg and soy sauce. Place cornstarch in another shallow bowl. Dip chicken in egg mixture, then coat with cornstarch. In a large skillet or wok, stir-fry chicken in oil in batches until no longer pink. Remove and keep warm.

Stir-fry broccoli and onion for 2-3 minutes or until crisp-tender. Stir the sauce mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the chicken and heat through. Serve with hot cooked rice. Serves four.

I got this from a cooking magazine. Pretty good! I could have used more red pepper flakes, though, to heat it up! :)

Chicken and Dumplings

Stew:
1 1/2 cups milk (2% is suggested)
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken (I used canned)
1 can (10 3/4 oz.) cream of chicken soup
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning

Dumplings:
1 cup baking mix (I used homemade baking mix)
1/3 cup French-fried onions, coursely chopped
7 Tbsp. milk
1/2 tsp. dried parsley flakes

In a large pot or Dutch oven, combine the stew ingredients. Bring to a boil, stirring occasionally. Meanwhile, in a small bowl, combine the dumpling ingredients and drop by spoonfuls into the simmering stew. Cook uncovered for 10 mintues. Cover and simmer another 10-12 minutes, or until an inserted toothpick into the dumplings comes out clean. Do not lift lid while simmering.

Cinnamon Stack Biscuits

2 c. flour
3 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp. salt
3 Tbsp. sugar

Stir together and then cut in 1/2 cup shortening or butter with a pastry blender to make course crumbs.

Add 2/3 cup milk

Stir until mixture forms a ball. Turn onto lightly floured board or clean floured counter. Knead gently 4-5 times. Roll dough into a 10 X 16 inch rectangle. Brush with 1/4 cup melted margerine or butter.

Sprinkle with mixture of 1/4 cup sugar and 1 Tbsp. cinnamon.

Cut into squares 1-2 inches in size. (I use a pizza cutter.) Stack 3-5 squares together, cut side down (squares are standing up on their sides, vertically) into greased muffin tin. Bake at 425 degrees for 12-15 minutes.

Puff Pancakes

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1/4 c. margerine or butter

Move oven rack to lowest level in the oven. Preheat oven to 400 degrees and heat up a 9 X 13 inch glass baking dish in the oven. Mix all ingredients-except the butter-together with a whisk. Melt the butter in the preheated baking dish while still in the oven. Quickly pour batter into the heated dish with the melted butter. Bake for 20 minutes. These are really fun for kids because the batter rises and becomes rather "puffy" in the pan!

Fairy Biscuit Cinnamon Rolls

1 c. sugar
2 1/2 c. warm water
2 Tbs. yeast
Dissolve sugar and yeast in warm water and let rise a few minutes.

1 c. melted butter (or magrarine)
1 tsp. baking powder
2 tsp. salt
2 eggs
Mix butter, baking powder, salt and eggs in to the yeast mixture.
Add 6 cups of flour to the mixture. Let batter stand 10-20 minutes.
Roll out dough about 3/8 inch thick rectangle and sprinkle with:

1 Tbs. + 1 tsp. cinnamon
1 1/2-2 c. brown sugar
(1 container of apple cinnamon yogurt--optional, I didn't use it)
Roll dough into a tight log and slice into about 1 1/2 inch wide slices. (I use thin string or dental floss to cut the slices) Place on greased cookie sheet and bake at 400* for 15 minutes.

After removing from the oven and while still hot, ice with:
1 c. powdered sugar
1 Tbs. milk
1/2 tsp. vanilla

This recipe makes a LOT! I cut mine in half and still had several left over!

Penne Rustica

Gratinata Sauce:
1 T. butter
1 T. chopped garlic
1/2 T. chopped rosemary
1/2 c. chicken broth
1/2 T. Dijon Mustard
1/2 t. salt
1/8 t. cayenne
4 c. heavy cream

Saute butter, garlic and rosemary until garlic begins to brown. Add chicken broth and reduce by one-third. Add remaining ingredients and reduce by half of original volume.

Penne Rustica:
1 piece of bacon
2-3 oz butter
1/2 T. green onions, chopped
1/2 pkg. raw shrimp (peeled and deveined)
6 oz. grilled chicken breast, sliced
1 small pinch salt and pepper
2 1/4 c. gratinata sauce
1/2 c. parmesan cheese (divided)
1 pound dry pre-cooked penne pasta
1 1/2 T. pimientos
1/4 t. paprika
6-8 sprigs of fresh rosemary

Grill chicken breast. Boil Penne. Saute bacon (or pancetta) until it begins to brown. Add butter, green onions, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, and pepper. Mix thoroghly. Add gratinata sauce and 1/2 c. parmesan cheese and simmer until sauce thickens. Combine shrimp/chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475* for 10-15 minutes. Remove and garnish with fresh rosemary spring.

James' Mom's Lemon Bars

Crust:
3/4 cups melted butter
2 cups flour
1/2 tsp. salt
1/2 cup powdered sugar
Pat into a greased 9 X 13 inch pan and bake at 350* for 10 minutes.

Filling:
4 beaten eggs
1/2 tsp. baking powder
1/4 cup lemon juice
2 cups sugar
1/4 cup flour
Mix ingredients and pour over hot crust. Bake at 350* for 20-25 minutes. Sprinkle with powdered sugar.


I got this from my sister, who got it from her friend James, who got it from his mom.