MARINATED CHICKEN WINGS

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.
May be frozen in marinade. Bake after defrosting.

Greek Grilled Chicken

1 pound skinless and boneless
chicken breast halves
1 pound skinless chicken thighs
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 lemon , sliced
1 clove garlic, minced
1 teaspoon dried oregano
Pat chicken dry with paper towels. Combine oil,
lemon juice, lemon, garlic, and oregano. Place
chicken and marinade in bowl or sealable plastic
bag. Marinate, refrigerated, 4 hours or overnight.
Grill or broil chicken, 6 to 10 minutes per side, until
browned and cooked through.

Lemon Chicken Kabobs

8 skinless chicken thighs
2 lemons
1 Tablespoon fresh parsley — chopped
1 Tablespoon balsamic vinegar
2 teaspoons Italian seasoning
1 clove garlic — minced
salt and pepper — to taste
Cut thighs into 1 1/2 inch pieces. In a mixing bowl,
combine lemon juice from one of the lemons,
parsley, vinegar, Italian seasoning, garlic, salt, and
pepper. Add chicken and toss with seasoning
mixture. Cover and marinate, refrigerated, for one
hour. Thread chicken and lemon wedges from the
other lemon (8 wedges total) on four 8 to 10 inch
skewers. Broil or grill 6 to 8 inches from heat
source for about 15 minutes, turning 2 to 3 times
until chicken is cooked through.

Portobello Mushrooms and Chicken

3-4 cloves garlic, minced
2 Tablespoons olive oil
2-3 6 oz. packages Portobello mushrooms,
sliced
1/4 teaspoon salt
4 boneless skinless chicken
breasts, thinly sliced
1 large tomato, diced
Sauté the garlic in olive oil. Add Portobello
mushrooms and salt. (May need to add a little
water.) Cover and simmer until mushrooms are
almost done to your liking. Add chicken breast and
tomato. Season with more salt and/or herbs, such as
basil, as desired. Cook until chicken is done, about
10 minutes.

Chicken Pesto

2 boneless skinless chicken breasts
olive oil
balsamic vinegar
½ box whole wheat pasta
1 cup fresh basil
1/3 cup olive oil
¼ cup pine nuts or slivered almonds
(unsalted)
1 clove fresh garlic
Put chicken in a ziploc bag or plastic container with
enough olive oil to cover it and about two or three
shakes of vinegar. Marinade for about an hour or
overnight. Grill as usual.
Cook pasta as directed on box.
Meanwhile, put all other ingredients into a small
food processor, and mix until smooth. When the
chicken and the pasta are done, add the basil mixture
to the pasta, slice the chicken, and serve. Makes 2 to
3 servings.

HIDDEN VALLEY CHICKEN DRUMMIES

20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

HOT CHICKEN WINGS

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

TERIYAKI CHICKEN WINGS

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

CRISPY ORIENTAL CHICKEN WINGS FROM MICROWAVE

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

CHICKEN WINGS

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

ORIENTAL CHICKEN WINGS

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken

Pancakes

1 cake compressed or 1 package active dry yeast
4 cups water (amount may need
adjustment, depending on
type of flour you use)
1 teaspoon sugar
4 1/2 cups flour (can be bleached,
wheat, buckwheat, or
combination)
1 teaspoon salt
Soften compressed yeast in lukewarm water (85
degrees) or active dry yeast in warm water (110
degrees). Add sugar to mixture.
Combine dry ingredients. Add yeast mixture. Stir
well. Let stand overnight at room temperature.
Bowl must not be more than 1/2 full.
In morning stir batter and add:
2 Tablespoons brown sugar
3/4 teaspoon baking soda
1 Tablespoon oil
Cook on lightly greased griddle.

Jelly Omelet

2 Tablespoons jelly (grape or any flavor)
All Whites, Egg Substitute (Equivalent of 2 eggs)
nonstick cooking spray
Spray an 8" skillet with nonstick cooking spray and
place over medium heat. Pour egg substitute into
skillet and cover, to allow both sides to cook
quickly, about 2 minutes. Place 2 tablespoons of
jelly in center of cooking egg, and gently fold one
side of the egg over jelly to the other side. When
jelly starts to slide out of the ends of the egg, remove
omelet from skillet and enjoy!

Fruit Smoothie

1 1/2 cups orange juice
1 Tablespoon powdered egg whites
(found in bakery aisle or with health foods)
1/2 banana
handful frozen strawberries and/or
blueberries to taste
Blend in blender until smooth. Yields about 2 tall
glasses. This is a great start to the day: We like it
along with a bowl of oatmeal.

Black Bean Dip

2 cans black beans (rinsed and
drained) – if you prefer not
to use canned beans, use
prepared dried
1 bunch cilantro (cut the ends off the
stems and rinse before
using)
2-4 cloves garlic
3-5 limes (you just need the juice – add
a little at a time to control the
consistency)
Zest of 1 lime (only the green part of the skin – no
white)
A few grinds of black pepper
Put all ingredients into the food processor and blend
until smooth. You will want the consistency to be
spreadable, but not too loose. Don’t add all the lime
juice at the beginning, because you might make the
puree too wet. Taste and add non-iodized salt if
needed. This is great as a dip with tortilla chips or to
use it in place of refried beans in any of your
favorite dishes.

Guacamole Dip with Tortilla Chips

Corn tortillas (containing only corn, lime and water)
Corn oil for frying
4 ripe avocados
2 Roma tomatoes
1/2 yellow or white onion
salt
pepper
ground red pepper
cilantro
lemon juice
Chips:
Cut corn tortillas into triangles (1 corn tortilla = 4
chips, or cut to desired chip size). Heat oil in pan.
Fry tortilla triangles until crispy. Drain on paper
towel and sprinkle with salt.
Guacamole:
Remove seed from avocados and scoop out center.
Put in bowl and mash. Chop/dice tomatoes and
onion. Add to avocado and mix gently. Season with
salt, pepper, ground red pepper, and cilantro to taste.
Add squeeze of lemon juice.
You can add fresh jalapenos if you like it REAL hot!

Rafael’s Pico de Gallo

3 onions, diced
3 tomatoes, diced
1 green bell pepper, diced
3 jalapeno peppers (seeds and
ribs removed), diced
½ bunch cilantro leaves, chopped
1 teaspoon garlic, minced
2 teaspoons non-iodized salt
1 teaspoon cumin
The juice from 2-3 limes
Mix everything together & serve. It’s even better if
the flavors are allowed time to marinate. Serve with
your favorite tortilla chips.

Garbanzo Beans

Protein to add to your meals, salad or make hummus
1 cup dry beans = 2 cups of cooked beans
Soak beans overnight in cold water. Cover the beans
with 2 inches of water. Discard water and rinse
beans. Add the ratio of 3 cups of water to 1 cup of
dried beans in stock pot. Simmer for 20-30 minutes.
Drain and they are ready to use.
*The same ratios can be used for black beans.
Simmer for 30-40 minutes

Hummus

I'm an "old-fashioned" cook, meaning I don't often
measure things. So these measurements are
approximates.
In a food processor:
1/2 to 1 pound chick peas – soaked
and boiled as per package
directions
2 or 3 clementine oranges
roasted garlic*
salt and pepper taste
If the result is too "dry" — add another orange, or
some olive oil.
* (put peeled garlic cloves on a sheet of aluminum
foil, drizzle with olive oil, close the foil to make a
pouch, and bake at 350 degrees F for an hour)

Easy Pot Roast

3-4 pounds top round roast beef
2 carrots, cut in chunks
2 celery stalks, cut in chunks
1 large onion, cut in half
2 Tablespoons oil
salt & pepper to taste
Heat the oil in a large pot or Dutch oven. Add the
roast beef and brown on all sides over medium high
heat. Cover the roast 3/4 of the way with water. Add
other ingredients to the pot. Cook 4 hours or until
meat is tender uncovered on low heat.

Lunch in Foil

1 large hamburger
1 potato, sliced
1 carrot, sliced
1 small onion, sliced
salt & pepper, to taste
In foil, layer hamburger patty, potatoes, carrots,
onions, salt and pepper. Fold foil around meat and
vegetables and seal sides and corners tight. Bake at
350 degrees for 1 hour. Serves 1.