Recipes to Live by

Thinly slice 2  cups flank steak (about 1pound) diagonally into 1/4 inch thin strips Marinade meat for a few hours in: 1 tablespoon soy sauce  1 tablespoon corn starch 1 tablespoon oil 1 1/2 tablespoons grated ginger 1/8 teaspoon salt Gravy 1 cup water 1 tablespoon corn starch  1/2 teaspoon sugar 2 tablespoons oyster sauce 4 cups chopped Broccoli  Sauté 4 cups broccoli over high heat with 1/8 Teaspoon salt for 2-3 minutes.  Add 1/4 cup water to prevent burning.  Take out and put in a bowl.  Cook marinated meat over high heat with 1 tablespoon oil until browned and half cooked.   Turn down the heat and add broccoli and gravy.  Cook until thickened.  Serves 4.  You can use any vegetable you prefer.   Mary Kawaguchi

Poach 2-4 chicken breasts or thighs in chicken broth, salt, pepper, a diced onion, diced carrot, diced celery, and a bay leaf.  I add lemon and white wine too.  Let it poach for at least 30 minutes before shredding.   INGREDIENTS: 3-4 cups Shredded chicken 3-4 cups shredded Monterey Jack cheese * 1 – 28 Oz. can Las Palmas Green Chili Enchilada Sauce * 12-15 Corn Tortillas   * 1 – 2 cans 4.5 OZ. Chopped green chili’s  * 1 1/2 – 2 cups sour cream Salt and pepper Instructions  In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper. In a small skillet, bring enchilada sauce to boil and then remove from heat. Dip each tortilla into heated sauce for a few seconds to soften. Spoon 1/3 cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla. Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 20 minutes...

8 skinless chicken thighs, bone in   1/2 tablespoon kosher salt rubbed in 3 tablespoons all purpose flour 1 teaspoon: seasoning salt, smoky paprika, garlic salt, chili powder, salt 1/2 teaspoon black pepper 2 cups crushed Corn Flakes 2 egg whites 1 tablespoon water PAM Preheat oven to 400.  Rinse chicken, dry, and trim fat from chicken.  It is important it is dry so the crust will stick more closely to the surface of the chicken to give a more "fried" appearance even when it is baked. Rub 1/2 tablespoon Kosher salt into the chicken.  Let rest 15 minutes. Put out three flat dishes:  one for the flour, seasoning mix                                         one for the egg whites and water mix                                         one for the crushed Corn Flakes and p...