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Chicken Stir-Fry

  • 2 lbs Chicken Breast
  • 1 bag Chop Suey Mix
  • 1 sm can Baby Corn
  • 1 sm can Bamboo Shoots, sliced
  • 1 whole Carrot, sliced
  • 1 handful Snow Peas
  • 2 Green Onions, sliced
  • ½ Onion, sliced
  • 1 Spear Broccoli, sliced
  • ½ root of Ginger

Boil chicken for 15 minutes, remove and slice. Heat a wok oiled with 2 tsp of olive oil. Fry chicken for 5 minutes and then add vegetables. Cook veggies until crunchy and stir altogether until fully cooked.

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Jane's Delightful Cornbread

  • 2 c Bisquick
  • 6 Tbs. Cornmeal
  • 1 c Sugar
  • ½ tsp. Baking soda
  • 2 Eggs
  • 1 c Milk
  • 1 block Butter or Margarine

Mix altogether and bake in a greased pan at 350 degrees for 20 to 30 minutes     

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Corn Chowder

(Serves four)

  • 2 cans Cream
  • 4 c Water
  • 4 whole Potatoes, diced
  • 1 med Onion, diced
  • 1 lb Bacon, sliced
  • 1 can Whole Kernel Corn
  • 1 can Cream Corn
  • Salt and Pepper to taste

Fry diced bacon and onion in a large sauce pan until semi-cooked and then drain excess oil. Add cream and water to pan and cook under medium heat, stirring occasionally. Add potatoes. Keep stirring until potatoes are cooked soft. Continue to slowly boil under low heat for 45 to 60 minutes, stirring occasionally.

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Jane's Spiritual Tofu Salad

  • 1 bunch Won Bok
  • 1 Tofu
  • 3 Tbs. Miso
  • ½ tsp. Sesame seed (roasted)
  • ½ tsp. Salt

Blanch won bok in boiling water, then drain and squeeze out water. Slice into bite-size pieces. Drain water from tofu and cut into pieces. Mix all ingredients together and serve cold.

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Suni's Embrace Watercress

  • 1 bunch Watercress
  • 3 stalk Green Onions
  • ¼ Carrot (for color)
  • 1 Tbs. Garlic
  • 2 Tbs. Sesame oil
  • 2 Tbs. Sesame seed (roasted)
  • ½ tsp. Salt
  • ½ tsp. Black pepper
  • ½ tsp. Bonito soup stock

Blanch watercress in boiling water, then drain and squeeze water out. Cut watercress into 1" bite size pieces and mix all ingredients together in a large bowl.