42nd Recipe Street

1/2 C Soy Sauce

1/2 C Sugar

1/4 C Cider Vinegar

1/2 t Minced Garlic (1 Clove)

1/2 t Ground Ginger

1/4 t Black Pepper

1 T Cornstarch

1 T Water

1 LB Chicken, Cute into Bite Size Pieces

1 LB Fresh Baby Carrots, Steamed

1 LB Fresh Broccoli, Steamed

Hot Cooked Rice

Start vegetables steaming. In a large pan combine soy sauce, sugar, vinegar, minced garlic, ginger, and black pepper. Mix well. Combine cornstarch and water. Mix well. Add to sauce. Mix well.

Bring mixture to a boil. Add in chicken and stir well to coat. When vegetables are done, add to sauce. Mix well. Bring temperature up on high and boil rapidly, stirring frequently, until most of the liquid is gone. Serve over rice.

30 Saltine Crackers

2 T Flour

2 T Instant Mashed Potato Flakes

1 t Seasoned Salt (Trying Creole Seasoning Instead Next Time)

1 t Black Pepper

2 Eggs

4 T Butter

1 lb Boneless Skinless Chicken Breast/Thighs

1 PKG Lasagna Noodles, NOT the no-boil kind.

1 lb Shredded Mozzarella Cheese, Divided

1 Egg

1 t Salt

1 t Sugar

1/2 t Black Pepper

1/4 t Oregano

1/4 t Basil

1/4 C Parmesan Cheese

Prepare noodles according to package directions. Meanwhile, cook ground beef until done. Add tomato sauce, creole seasoning, salt, sugar, black pepper, oregano, and basil. Simmer until needed.

Microwave cream cheese for about 30 seconds to soften. Add half the mozzarella cheese and egg. Mix well. Microwave for about 30 more seconds to help soften more. Mix well.

Place 1/2 the sauce in the bottom of the lasagna pan. Add half the noodles. Add all the cream cheese mixture. Add remaining sauce, then remaining noodles. Top with remaining mozzarella cheese and parmesan.

Cover with foil. Bake in 350F oven for 30 minutes.