2/3 lb (2 medium) potatoes

– cut into 1/2-inch wedges 8 oz Chicken breasts

– (boneless and skinless) — cut into 1/2-inch strips 1 tb Vegetable oil

1/4 c Sliced green onions

2 tb Prepared teriyaki sauce

Place potatoes in shallow 1-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 5 minutes until just tender.
While potatoes cook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add onions and teriyaki sauce; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g protein.
Source: The Potato Board

4 med potatoes — cut in 3/4″ cubes

1 tbsp vegetable oil

1 lb lean pork — cut in thin strips

1 c cherry tomatoes

1/3 c orange marmalade

2 tbsp dijon-style mustard

Microwave potatoes for 6-10 minutes or until tender.
Meanwhile,
heat oil in large skillet over high heat.
Add pork and toss until
opaque.
Drain.
Add potatoes and tomatoes; saute and toss 3 minutes.
Add marmalade and mustard; toss until marmalade is melted.
Season
with salt and pepper..

1 large Chicken — cut in quarters or

2 cups -water 1 Onion — thinly

sliced 1 Stalk celery — cut into 1″ 1 teaspoon Salt 1/8
teaspoon Crushed dried red

pepper 2 Tomatoes 1 Green pepper — sliced 1 tablespoon Lemon
juice 1 tablespoon Tomato paste 1/2 teaspoon Chili powder 10 ounces
Package frozen okra — if they like it or y Nigerian) 2 cups Cooked
rice In a large pot or Dutch oven place chicken, water, onion,
celer, salt and crushed pepper.
Cover and cook over miderately high
heat until comes to a boil, reduce heat to moderately low and
simmer 30 minutes.
While chicken is cooking, place tomatoes in a
pan of boiling water for 1/2 min.
Spoon tomaotes out of the water
and remove skin.
Cut into eighths.
Add tomatoes, green pepper,
lemon juice, tomato paste, and chili powder to chicken.
Continue
cooking for 10 minutes.
Add okra to pot, cover and cook another 15
minutes.
Stirring once or twice.
Spoon rice into soup bowls and top
with chicken mixture.
When making cassaroles, I do not put the rice
in with everything else if I am going to be freezing or storing.
White rice can be frozen in the cassarole but I find that if I use
brown rice, it gives everything a distinctly grainy flavor that I
find disagreeable.
So I will put the rice in a plastic ziploc bag
and freeze it with the cassarole.
Then I will heat it separately.
Posted on Prodigy; 12/93; formatted by Elaine Radis; P* ID BGMB90B;
GEnie, E.RADIS

1 ts Oil

2 Chicken breasts

pn Chili powder pn Cumin pn Oregano pn Salt pn Pepper 1 ts
Garlic; minced

1/4 Red onion

1/2 Sweet pepper

dr Tabasco sauce 2 ts Lemon juice

2 Flour tortillas

Sour cream Salsa
———————————GUACAMOLE———————————
1 Avocado

1 tb Lemon juice

1 ts Garlic; minced

ds Worcestershire sauce pn Cayenne Although this is a
one-serving recipe, quantities can be increased.
Do not multiply
spice quantities - use your taste to get the desired flavours.
Chicken breasts should be skinned and de-boned and cut into strips.
The pinches of spices should be generous although taste is the
guage.
Guacamole :- Mash all ingredients together.
Make ahead or
make and let stand while preparing fajitas.
1.
Heat oil in skillet
over medium heat.
Add chicken to skillet and

sprinkle seasonings.
Stir fry for 4 minutes until cooked and
slightly golden brown.
Set aside and keep warm.
Save 1/2 the
chicken for later in the week.
2.
Slice the vegetables and add to
the skillet with the garlic.
Stir fry 3

minutes until tender.
3.
Return half the chicken to the skillet.
Combine a drop of tabasco and

lemon juice and drizzle over the chicken.
Heat through.
4.
Microwave tortillas on high for 1 minute.
Spoon fajita mixture
onto

tortilla, roll up and serve garnished with sour cream, salsa and
guacamole.

2 tb Vegetable oil

1 lb Pork tenderloin

2 tb Soy sauce

2 md Carrots; sliced

1 Green bell pepper; diced

1/2 c Cashews - roasted unsalted

2 tb Brown sugar

1 tb Cornstarch

3 tb Water

Salt to taste Preparation time = 20 minutes 1.
Heat vegetable
oil in wok or heavy skillet over high heat.
Cut pork

tenderloin into 1/2-inch strips and add to wok.
Stir fry for 3
to 4 minutes, or until lightly browned.
2.
Add soy sauce; stir fry
1 minutes.
Reduce heat to medium and add

carrots.
Cover and cook 3 minutes.
3.
Add green peppers and
cashews; stir fry 3 to 4 minutes.
Sprinkle with

brown sugar and stir until dissolved, about 1 minute.
4.
Dissolve cornstarch in water.
Add to wok.
Stir and cook until
sauce

thickens and clears.
Season with salt to taste.
Serve
immediately with rice.

6 ea Medium onions

4 ea Medium apples

8 ea Slices bacon

1/2 c Soft bread crumbs

3/4 c Hot stock or water

Peel and cut the onions in 1/8 inch slices.
Peel, core, and cut
the apples into similar slices.
Saute bacon and remove from the pan
and mince.
Take out two tablespoons of the bacon fat and toss the
bread crumbs in the remainder.
Grease a baking dish.
Arrange the
onions, apples, and bacon in alternate layers.
Pour over hot stock
or water.
Cover the top with the bread crumbs.
Cover the dish and
bake it for 30 minutes at 375 degrees.
Uncover and bake it about 15
minutes

longer.
From Apple Recipes by the Connecticut Apple Marketing
Board and the Connecticut Department of Agriculture
—–