Koji’s Chicken" Wangs"

Sauce

3/4 C chicken broth

½ C rice vinegar

1/4 C soy sauce

½ C sugar

1/4 C catsup

20 chicken wings breaded

in the following mixture - cornstarch, ginger, garlic powder. (Your guess is as good as mine on how much of each)

Mix all sauce ingredients put aside. Fry breaded chicken wings briefly until brown turning once. Place in large baking dish and cover with sauce. Bake 350 degrees for one hour. They are good.

Abba Eban Chicken

2 broilers/fryers cut up or your favorite cuts of chicken

1 T salt

1 t paprika

2 t crushed basil

½ t garlic powder

1 C vegetable oil

½ C fresh lemon juice

2 t onion powder

½ t crushed thyme

Put chicken pieces into a bowl or secure plastic bag. Mix oil, lemon juice, salt, paprika, onion powder, bail, thyme and garlic powder. Pour over chicken and marinate 6 to 8 hours or overnight. Remove from marinate and bake at 325 degrees for about 1 hour or until done. You guessed - serve with rice.

Tarragon Chicken

(Favorite of Daddy’s and Sunday regular)

2 chicken breasts halved

2 t oregano

2 t tarragon

1 ½ T lemon juice

or 2 T tarragon vinegar

Place Chicken skin side down in ovenproof casserole dish. Sprinkle with seasonings. Cover and bake 350 degrees 1 hour. Tender and flavorful

Priss’s Marinated Pork Loin

2 lbs pork

1/4 C sugar

1 t monosodium glutamate

1/4 C soy sauce

1 t ginger

2 t hoisin sauce

2 garlic cloves crushed

Mix marinade. Cut pork loin in quarters or eights depending on size. Lay in long baking dish and cover with marinade and marinate at least 4 hours. Bake at 350 degrees for one hour turning once. Service with juice and good over rice.

Curried Chicken Salad

1 1/4 C mayonnaise

1 ½ T curry powder

1 t salt

1 C dice celery

1/4 t pepper

1 ½ T lemon juice

2 C cooked rice

2 C cooked diced chicken

1/3 C green (spring) onions

1/ ½ C cooked peas

2 T diced pimento

Combine mayonnaise, curry powder, salt, pepper and lemon juice. Set aside. Combine rice, chicken, peas, onions and pimento. Pour dressing over mixture and mix well. Chill for 2 hours serves six. Can substitute shrimp for chicken. Really good and a meal in itself. Serve with fresh hot rolls.

Annie’s Spaghetti Sauce

2 large onions chopped

1 medium can crushed tomatoes

2 6 oz cans mushrooms sliced

1 pkg spaghetti sauces seasoning

1 large pepper diced

1 can tomato paste

2 lbs ground beef

1 32 oz jar Ragu (traditional)

2 cloves garlic minced

Fry ground beef and drain, saving 3 T grease. Set meat aside and Saute garlic, onions and peppers in fat. Cover and let cook until tender. Add ground beef to pot and mix in seasoning packet. Add crushed tomatoes, Ragu and can of tomato paste. Add 2 cups water cleaning Ragu and tomato paste containers. Let it come to a slow boil stirring often. Let cook an hour. Is ready to eat then but better the next day. Use this sauce to make your Lasagne too.

Lasagna Made Easy

(9" x 13" casserole dish)

Spaghetti Sauce

1 ½ lbs Cottage Cheese

1 ½ C Grated Mozzarella

1 ½ C Grated Romano

Lasagna Noodles uncooked

Place a little sauce in the bottom of casserole dish just enough to keep noodles from sticking. Place uncooked lasagna noodles on the sauce. Spoon in 1/4 to 1/3 cottage cheese on top and spread. Top cottage cheese with an equal amount of spaghetti sauce and spread. Add another layer of noodles and continue layering. After two layers sprinkle with ½ C Romano & ½ cup mozzarella. Continue to layer and on last layer top with remaining cheese. Cover tightly with aluminum foil and bake at 350 degrees 45 minutes then uncover and cook an additional 15 minutes. Noodles should be tender. Cook a little longer if needed. This should be a cheese recipe so you need additional sauce for topping the lasagne to your taste. It really makes lasagna a more dinner alternative.