Sticky Chicken (sauce)

Put this sauce on your cooked—breaded, or not—chicken.  Do not cook raw chicken in the sauce; put the sauce on the already cooked chicken and let it cook for another 10 minutes or so.

STICKY CHICKEN SAUCE

1/3 cup Frank's Red Hot Wings Buffalo-style sauce (yes, use this exact sauce)
1 1/2 cups brown sugar, packed
1 Tbsp. water

1.  Combine all ingredients in a small saucepan and heat to dissolve sugar and combine thoroughly.
2.  Pour sauce over cooked chicken and bake at 350 degrees for 10 to 15 minutes.

Easy yum!

Chicken Supreme

This is the "honey-mustard" chicken that Boom—or was it Brian?—so astutely recognized as a curry recipe. Good stuff!

CHICKEN SUPREME

1/4 cup butter, melted
1/4 cup mustard
1/2 cup honey
1 tsp. salt
1 tsp. curry powder
3 lb. chicken pieces (I prefer skinless)
1.  Heat oven to 375 degrees.
2.  Mix together the butter, mustard, honey, salt and curry powder in a 13 x 9-inch baking dish.
3.  Place the chicken pieces in the mixture, turning to coat.
4.  Bake, uncovered, for 45 to 60 minutes, basting with sauce frequently, and turning over once after 30 minutes.

Or you can grill the chicken instead of baking, but then you won't have the extra sauce to put on top when you serve it. It's good either way.

I like it served with rice. :-)

Beef & Broccoli Stir-Fry

For Kate-Bob:

BEEF & BROCCOLI
serves 4

4 Tbsp. water
2 Tbsp. oyster sauce
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar, packed
3 Tbsp. soy sauce
1/8 tsp. sesame oil
1 garlic clove, finely chopped or 1/8 tsp. garlic powder
1/2 tsp. ginger
dash crushed red pepper
1 lb. thinly sliced beef
1 cup broccoli florets (I actually don't measure—I probably add more veggies than the recipe says)
1 large carrot, peeled and diagonally sliced
1/3 cup sliced water chestnuts
about 15 sugar-snap peas
4 green onions, diagonally sliced
1-2 tsp. cooking oil

1.  In a medium bowl, mix water, oyster sauce, cornstarchm, brown sugar, soy sauce, sesame oil, garlic, ginger and crushed red pepper.
2.  Slice the beef into 1/4-inch by 2-inch strips.
3.  Add the beef to the soy sauce mixture and stir well. Let it marinate while you prepare the vegetables.
4.  Heat oil in a medium frying pan or wok.
5.  Remove beef from suace and add it to the pan; stir to brown on all sides.
6.  Add broccoli, carrots and peas; stir, then cover and let simmer about 2 minutes.
7.  Add remaining sauce (if any), water chestnuts and green onions; cook until hot.
8.  Serve with hot rice.

Apple-Snickers Salad Again

I've actually posted this recipe on my blog before.  You can see it here.

But at Camp Steiner, along with an abundance of bananas, we were sent an abundance of apples.  So I had to make Apple-Snickers Salad.  The difference is that at Steiner I had to make it for about fifty people.  I really think the recipe for fifty is better than the small recipe, but I'm not going to the trouble of reducing the recipe by five. If you want to divide each ingredient by five and make it smaller, more power to you. ;-)

APPLE-SNICKERS SALAD

(serves about 50)

25 of your favorite apples, cored and diced
28 regular-sized Snickers candy bars, sliced about 1/2-inch thick
3 cups milk
2 pkg. (3 oz. each) white-chocolate flavored instant pudding
1 tub (8 oz.) Cool Whip (I like the extra creamy kind)

1.  Toss diced apples and sliced Snickers together in a huge bowl.
2.  In a smaller bowl, mix the pudding and milk together.
3.  Pour the pudding mixture and Cool Whip into the huge bowl with the apples and candy.
4.  Mix well to coat everything with the yummy sauce stuff.
5.  Refrigerate until ready to serve—but not longer than an hour or two.


Oh, all right! Try this to serve 6 to 10:

5 apples, cored and diced
5-6 regular-sized Snickers bars, sliced
about 2/3 cup milk
1 1/2 oz. instant white-chocolate pudding (You'll need a food scale for this one! Or you could measure how many tablespoons of pudding mix are in a box, divide that by 2.5 and put that measurement in. Good luck.)
1/2 cup Cool Whip

See if that works. :-)

Loralee's Banana Cream Goodness

While we were at Camp Steiner we were plagued with an abundance of bananas—about two to three cases of them every week. I'm not sure why commissary thought 50 people could, or would, eat 150 bananas a week, but it was driving me crazy.  And then they brought us so much milk one day that I didn't have room for it in my miniscule refrigerators.  I was very irritated.

In my cranky state, and having just had a scoutmaster give me a couple dozen real eggs, I came up with an idea, and here it is (whittled down to normal porportions, rather than the 50-person dessert I made at camp):

LORALEE'S BANANA CREAM GOODNESS

one small pie tin (about 8 inches)

CRUST:
Lorna Doone cookies (I have no idea how many you'll need—enough to crush and line a small pie tin)
2 Tbsp. sugar
3 Tbsp. melted butter

FILLING:
3/4 cup sugar
3-4 Tbsp. cornstarch
2 cups milk
3 egg yolks
2 Tbsp. butter
1/2 tsp. vanilla
1/4 tsp. rum extract

sliced bananas (I have no idea how many—I'd guess two or three would do for one pie)

whipped cream

CRUST:
1.  Crush the Lorna Doone cookies and put them in the pie tin.
2.  Add the 2 Tbsp. sugar and 3 Tbsp. melted butter to the crushed cookies and mix them together.
3.  Press the cookie mixture onto the bottom of the pan and up the sides.
4.  Bake it at 350 for about 10 minutes.
5.  Remove from oven and let it cool.

FILLING:
1.  Mix the sugar and cornstarch together in a medium saucepan.
2.  Add the milk and egg yolks; whisk to blend.
3.  Cook over medium heat, whisking until thick and bubbly.  Cook another two minutes or so.
4.  Remove from heat and blend in the butter, vanilla, and rum extracts.
5.  Place plastic wrap (actually, I use a grocery bag) directly on top of the pudding and let cool to room temperature.
6.  Spread half of the pudding over the crust in the pie tin.
7.  Top with the bananas.
8.  Spread remaining pudding over the bananas.
9.  Place plastic directly on top of the pie and refrigerate until ready to serve—at least an hour.
10.  Top with whipped cream and eat it up!  Yum!