Sweet and Sour Chicken / Pork

Sweet and Sour Chicken (or Pork)
from: Brenda Ottesen (actually one of her books)

This dish is great! It's not that difficult and very tasty! Tonight my mom and Kendra said it would beat Panda, so I figure that's a compliment! I prepare mine with red and green bell pepper and pineapple!

Ingredients

1 lb chicken or pork cut up into chunks
1 t salt (I actually never use it though)
3 C oil for deep frying 375 F

Batter:
1/2 C flour
1/4 C cornstarch
1 t baking soda
3/4 C cold water

Sauce (double if necessary)*:
3/4 C water
2 T cornstarch
2 T rice vinegar
3 T ketchup
2/3 C granulated sugar

Garnish (optional):
1 tomato, wedged
1 small green pepper, wedged
1/2 C pineapple chunks
1 t toasted sesame seeds

Bone chicken (pork) and cut into 1/2" thick slices or chunks.

Heat oil in wok to 375F. (I just use a skillet and it works great!) Rub salt into meat pieces (remember I don't use salt). Dip into batter and fry until golden brown. Make sure meat is fully cooked before eating. I do it at least 5-7 minutes and then I still check one from each batch to make sure it's done. Place on plate with paper towel to absorb grease.

Combine sauce ingredients in saucepan over the stove. Bring sauce to a full boil stirring constantly. Arrange garnishes on top of fried meat. Pour sauce over and sprinkle sesame seeds on top.

*Note: I find I need to double the sauce recipe if I use more than just 1 lb of meat.

Mexican Corn Chowder (freezer)

Mexican Corn Chowder
by: "Girlfriends on the GO"

This mild, south-of-the-border taste will make your taste buds say "gracias"!

Sooo delicious! I loved it and Caleb even ate it.

1 1/2 lbs boneless, skinless chicken breasts
1/2 C chopped onion
1/2 t garlic powder
3 T butter
2 chicken bouillon cubes
1 C hot water
1 t ground cumin
2 C half and half
2 C shredded Monterey Jack Cheese
1 15 oz can creamed corn
1 4oz can chopped green chiles
1/4 t hot sauce (Tabasco)
1 bag tortilla chips

In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining ingredients. Cook until cheese melts. If freezing, see directions below. Otherwise, serve topped with crushed tortilla chips.

Freezing Directions: Pour into freezer bag and freeze. Include a bag of tortilla chips with this meal.

Sunday Chicken

Sunday Chicken
by: "girlfriends on the GO"

"A perfect Sunday meal-it bakes long enough for everyone to enjoy church, then come home to the wonderful smell of Sunday dinner!"

This is seriously sooo good. Very tasty, tender, and moist!

6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream

Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. If freezing, see directions below. Otherwise, cover and bake at 325 for 3 hours. Serve over rice.

Freezing Directions: Cover tightly with foil. Freeze in a disposable aluminum pan. You may want to include rice with this meal.

Chicken Macaroni Bake (freezer)

Chicken Macaroni Bake
by: "girlfriends on the GO"

This dish really tastes great, but doesn't make a whole lot. It makes a very thin layer of food in the cake pan! You may need to double it.

2 C chicken, cubed and cooked
1 1/2 C uncooked elbow macaroni
2 C shredded cheddar cheese
1 can cream of mushroom soup
1 C milk
1 8oz can mushrooms, drained (optional)
1/4 tsp pepper

In a large bowl, combine chicken, macaroni, cheese, soup, milk, mushrooms, and pepper. If freezing, see directions below. Otherwise, pour into a greased 9 x 13 pan. Cover and bake at 350 for 60-65 mins or until macaroni is tender.

Freezing directions: May freeze in a freezer bag or a disposable aluminum pan.