Close to PF Chang’s. Really good. Ingredients 3 tablespoons oil – canola oil 3 boneless, skinless chicken breasts 2 cup water chestnuts, chopped 1 1/3 cup mushrooms ¼ c tablespoons chopped green onions 1 tablespoon minced garlic 8-10 leaves iceberg or ruffled lettuce Special Sauce 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce
Chicken: 4 or 5 legs and thighs with skins on OR a whole cut up chicken Salt and pepper to taste Water to cover the chicken 2 -3 boxes of low sodium Chicken Broth Dumplings: 4 tbsp water 4 eggs Flour – all purpose 2 tsp salt Directions: Fill a large soup pan half full
Hot and Sweet Pork Chops in the Crock-Pot 4 – 6 Extra Thick (1.5 in) Pork Chops 1 Packet of Taco Seasoning Canola Oil 1 Jar Picante Sauce 1 Jar Apricot/Pineapple Jelly (sometimes peach/pineapple) If you can’t find this, buy one of each and use half of each. Directions: Coat each pork chop in Taco
4 large Portabella Mushroom Caps, whole Extra Virgin Olive Oil ½ Onion, chopped 1 Banana pepper, chopped – or other sweet pepper 2 Yellow Squash, rough cut – or okra 1 head of Garlic, minced 1 large can crushed tomatoes 1 tbsp New Orleans Cajun Seasoning 2 Bay Leaves 1 tbsp corn starch 2 tbsp
Tomato Bruschetta French bread loaf 7 Tomatoes diced Mozzarella cubed 1 Garlic head finely minced ½ Onion diced (if you like) Basil leaves roughly torn as much or little as you like Extra Virgin Olive Oil Sea salt Black pepper freshly ground Directions: Mix all ingredients – except for French bread and 1 clove of garlic - together
4 cups frozen loose packed shredded hash brown potatoes, thawed Pam – butter flavored 1 cup diced cooked ham 1 cup shredded cheese – I use Mexican mix with 4 cheese pregrated ¼ cup onions, chopped ½ cup mushrooms, sliced 2 eggs ½ cup milk ½ tsp salt ½ tsp pepper Directions: Preheat oven
October 19, 2009 
Tonya Maroney