HAWAIIN CHICKEN HAYSTACKS

2 Cups Cooked, shredded chicken
2 Large Cans Cream of Chicken Soup, Campbells' is the best for this.
3 -4 Cups Chicken Broth
2 Cups Rice

Toppings:
Chow Mein Noodles
Grated Cheese
Pineapple
Tomatoes
Coconut
Silvered Almonds
Fresh Peas 
Chopped Celery
Chopped Onions,
Chopped Peppers

Cook your rice according to directions. In a large saucepon combine chicken, cream of chicken soup and broth add as much as you like, it depends on how thick you want the gravy. Stir until this is smooth and hot. When rice is done serve with all the toppings that you want. I like to do chow mein noodles on bottom, rice, chicken gravy and cheese.  Then add the other toppings on top of this. Just pick out whatever you like to use.

RITZ CRACKER CHICKEN NUGGETS

4-5 Chicken breasts, boneless, skinless
2 Sleeves Ritz Crakers, crushed
1/2 Cup Mayo
3 Tablespoons Milk
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Powder
1/4 Teaspoon Mrs. Dash
Dash of Black Pepper
Preheat the oven to 400. Cut chcken into bite size pieces. Put in colander and wash good with cold water. Place on paper towels and pat dry with more paper towel.s Then in a small bowl combine, mayo, milk, garlic salt, and onion powder and Mrs. Dash and black pepper, stirring  until completely combined. In another bowl place the crushed crackers. Coat chicken in mayo mixture and then in the crackers and place on a large sprayed cookie sheet. Bake for 20 minutes and serve with favorite dipping sauce.

DEEP FRIED BANANA BITES

2 Cups Bananas, sliced
1/2 Cup Flour
1/2 Teaspoon Chili Powder or Cayenne powder
1/8 Teaspoon Salt
Oil for deep frying

In a medium bowl mix the flour, salt and chili powder. Add enough water to make this like a thick pan cake batter or a little thicker. Cut the bananas into 1/2 inch thickness. In a thick pan or fry daddy heat the oil hot but not smoking. Dip the banana slices in the batter and put into the hot oil. Fry until golden. Serve hot. Can sprinkls with some powdered sugar.

GARLIC OLIVE OIL PASTA

1 Box Angel Hair Pasta
6 Tablespoons Olive Oil
3 Garlic Cloves, minced
4 Tablespoons Parsley, chopped
Salt and Pepper
Parmesan Cheese, grated

Cook pasta in boiling salted water, cook till al dente. Meanwhile, in a large frying pan heat oil and gently saute garlic, do no allow garlic to brown. Stir in the parsley and season with salt and pepper. Remove form heat till pasta is ready.
Drain cooked pasta. Put drained pasta in pan with olive oil mixture. Mix well and cook another 2-3 minutes, stirring constantly. Take off heat and top with Parmesan cheese. Serve immediately with chicken.

YAKA SOBA

1 Head Cabbage, cored and quartered


1 package bacon, chopped
Reserve 2 Spoonsfuls of Bacon Grease
8-10 oz. Thin Spaghetti or Regular Spaghetti
Garlic Salt
Onion Powder
Pepper
Soy Sauce

Place the quartered cabbage into a large pot and cover with water. Bring to a simmer and cook to desired tenderness. But slightl crispy.
No one likes soggy cabbage. Drain cooked cabbage well and
cut into bit size pieces. Then cook the bacon in a frying pan until crispy. While the cabbage and bacon is cooking bring a large pot of salted water to a boil. Cook pasta in the water until aldente. Place drained cabbage, bacon and reserved bacon grease around 2 spoonsful and pasta in a large bowl. Toss well. Sprinkle welll with garlic salt, onion powder and pepper. Add enough soy sauce to coat noodles but not to much. Toss well and taste, adding more seasoning or soy sauce if you need it. Serve at once. Can put a bottle of soy sauce on the table for those who like more.

RICE AND GROUND BEEF CASSEROLE

1Lb. Ground Chuck
1/2 Yellow or White Onion, chopped
1 Green Bell Pepper, chopped
3/4 of a 28oz. Can Crushed or Diced Tomatoes
2-3 Garlic Cloves, minced
1-2 Jalapenos, chopped fine
2 garlic cloves, minced
1 Cup White Rice, uncooked
1 (151/2oz.) Can Corn, drained
Salt and Pepper to taste
1/2 Teaspoon Garlic Salt
1 Teaspoon Chili Powder
2-3 Cups Cheddar Cheese


In a large skillet brown the hamburger with the onion and green pepper.
Crumble the meat well. If it is lean may need to add 1 tablespoon oil.
Meanwhile cook the rice according to package directions. Fluff and set aside. Once the meat mixture is browned, add the garlic and jalapeno. Cook 1 minute. Add 3/4 can of the tomatoes and bring to a simmer. Simmer 5 minutes. Salt and pepper to your taste. Stir in the garlic salt and chili powder until well combined. Simmer 5 minutes longer.
Add the rice and corn to the meat mixture and mix well. Pour mixture into a 2 quart casserole dish. Sprinkle with the cheese. Bake at 350 degrees for 30 minutes. Cool 5 minutes before serving.

CHRISPY CHICKEN TENDERS

1 Pack Chicken Tenders
Oil for frying


Batter:

1 egg, beaten
1/2 Cup milk
1/2 Cup Chicken Broth
11/2 Teaspoons Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
3/4 Cup Flour

Breading:




Breading:

11/2 Cups FLour
11/2 Teaspoon Salt
3/4 Teaspoon Paprika
1/2 Teaspoon Black Pepper
11/2 Teaspoon Garlic Powder

Whisk together all ings. for the batter, excluding flour, in a shallow bowl. Whisk for 30 seconeds to dissolve the salt. Add the flour and mix well. Set aside. Make brading by combining all ings. in another shallow bowl. Set aside. Heat oil to 350. Dip each piece of chicken into the batter. Lift the chicken out of the batter and allow some batter to drain off. Then toss in the dry breading. Completely coat chicken in the breading. Continue this with all the chcken. Drip 3-4 pieces of braded chicken into the fryer. Fry about 4 minutes or until golden brown. Remove chicken from the hot oil and drain on paper towels.