Pineapple Chicken Stir-Fry

Essie Andrews, FHS 2 whole large chicken breasts, skinned and boned3 Tbsp soy sauce1 Tbsp sherry1/2 tsp ground ginger3 Tbsp oil3 celery stalks, sliced2 red peppers, cut into strips2 onions, quartered1 (20 oz) can chunk pineapple in syrup2 Tbsp vinegar1/4 tsp salt1/4 cup water1 Tbsp cornstarch About 30 minutes before serving: Cut each chicken breast … Continue reading Pineapple Chicken Stir-Fry

Noodle Clusters

Brenda Pace, R.B.S. 1 (12 oz) package chocolate morsels1 cup salted peanuts3 cup chow mein noodles Melt morsels in double boiler over low heat until smooth. Remove from heat. Add noodles and nuts. Drop by spoonfuls onto wax paper. Cool until firm.

Chinese Shrimp Barbeque

Hazel Hui 3 Tbsp catsup 3 small slices ginger root 2 1/2 Tbsp. Worcestershire sauce 1/2 cup green onions dash of salt 3 Tbsp sugar Cook peeled or unpeeled shrimp in small amount of oil until pink; add sauce. Heat all together. Serve over rice.