Oriental Chicken

Ingredients: 2 pounds chicken thighs, skinned and boned 2 tablespoons vegetable oil Sauce Ingredients: 1/2 cup water 1/3 cup soy sauce 1/3 cup packed brown sugar 1/4 cup apple juice (can substitute apple sauce if needed) 2 tablespoons ketchup 1 tablespoon cider vinegar 1 clove garlic, crushed 1/4 teaspoon crushed red pepper 1/4 teaspon ginger To Thicken Sauce: 1 tablespoon cold water 1 tablespoon corn starch, mixed with water

Directions: Brown chicken on all sides with the 2 tablespoons oil in a large skillet. Add the sauce ingredients to the skillet and stir them together. Simmer for 2 minutes then add the cornstarch and water mixture. Continue simmering and stirring until sauce thickens. Simmer chicken until done about 20 minutes. This can also be made in a crock pot or electric skillet on low. Serve over rice with stir-fried veggies for a complete meal.

Scalloped Chicken

Ingredients: 1/2 loaf white bread, cubed 1 1/2 cups cracker crumbs, divided 3 cups chicken broth 3 eggs, slightly beaten 1 teaspoon salt 3/4 cup celery, diced 1/2 cup onion, chopped 3 cups cooked chicken, cubed 1 (8 oz) can sliced mushrooms, drained 1 tablespoon butter or margerine

Directions: Preheat oven to 350°F. In a mixing bowl, combine the bread cubes with 1 cup of the cracker crumbs. Then stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart baking dish. In a saucepan, melt the butter and add the remaining cracker crumbs. Stir and brown the crumbs and then sprinkle on top of the casserole. Bake for 1 hour. This dish is very versatile and can be made with a variety of veggies. You can also substitute cream of chicken or mushroom soup for some of the broth, for a creamier consistency. Yeild: 6-8 servings

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