1/2 cup creamy peanut butter
1/2 water
1/4 soy sauce
4 cloves garlic, pressed
3 TBL lemon juice
2 TBL firmly packed brown sugar
1/2 tsp crushed red pepper flakes
3/4 ground ginger
4 boneless skinless chicken breast halves
 

Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger and red pepper flakes in a small saucepan.
  Cook over medium hear 1 min. or until smooth; cool. 
Remove garlic from sauce; discard.
Reserve half of sauce for dipping. 
Cut chicken lengthwise into 1-inch-wide strips.  Thread onto 8 metal or bamboo skewers.

Oil grill to keep from sticking or grilled frying pan.
  Grill and baste with the sauce til done.
Use the reserve sauce for dipping!!

Kitty's Cincinnati Chili
1 1/2 lb. lean grd. beef
1 small can tomato paste.... following 3 cans water
1 14 1/2 oz.can diced or whole tomatoes
2 cans of dark red beans (optional)
Small onion, chopped
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp.salt
1/2 tsp.pepper
1 1/2 Tbsp. chili powder
1 Tbsp. white vinegar
1 toe garlic
3 bay leaves

Brown meat......cook onions with meat......drain grease.
Place meat & onions in large pan or crock pot.
Add rest of ingredients.
Cook slowly 4-5 hours covered.
Remove bay leaves and garlic before serving.
Serve on a bed of spaghetti and top with grated cheddar cheese :o)




Beef & Broccoli Pepper Steak
1 Tbl. marg. or butter
1 pound well-trimmed top round steak cut into thin strips
1 package (6.8 oz.) rice-a-roni beef flavor
2 cups broccoli flowerets
1/2 cup red or green bell pepper strips
1 small onion, thinly sliced
In large skillet, melt margarine over medium heat.
Add meat: sauté just until browned.
Remove from skillet; set aside Keep warm
In same skillet, prepare Ric-A-Roni mix as package directions simmer 10 min.
Add meat and remaining ingredients; simmer additional 10 min. or until most of liquid is absorbed and vegetables are crip-tender
Serves 4



Kitty's Pesto Sauce
2 cups fresh basil leaves
1/2 cup olive oil
1 Tbl. pine nuts or almonds
2 cloves garlic
1 tsp. salt
1/2 cut freshly grated Parmesan cheese
2 Tbl. butter or marg. softened

In a food processor or blender....combine the basil, olive oil, pine nuts, garlic and salt.
Mix, stopping from time to scrape down the bowl, until well blended.
Transfer to a bowl.
Beat in the cheese by hand, incorporating evenly.
Beat in the butter.

If you plan to freeze the Pesto, it is best not to add the Parmesan cheese & butter until ready to use. Please freeze in small containers as a little goes a long way!!

I also use this on french bread as well




Baked New Potatoes
As many as you want New Red Potatoes (small in size) whole or cut in half
olive oil
garlic cloves (chopped)
fresh rosemary crumbled and sprinkled

Put all together and bake at 350 degrees covered till potatoes are done!!
Easy and great to serve with a beef dish :o)




Chinese Chicken Salad
1 1/2 Cup cooked shredded chicken
3 tbsp. sesame seeds (optional)
3 tbsp. almond slivers
1 head cabbage, thinly sliced
4 green onions, chopped
1 can of sliced water chestnuts
1 red pepper (optional for color)
1 pkg. top Ramen chicken flavor noodles (uncooked)

Mix together above ingred and then add dressing with the exception of the noodles & almonds....

Dressing
3 tsp. sugar
1 tsp. salt
1 packet seasoning mix from noodles
1/4 tsp. pepper
5 tbsp. rice wine vinegar or cider vinegar
3/4 cup oil
1 tsp of dill weed
Shake well and pour over salad.
Mix all together and let stand over night in refrigerator
Before serving crush the noodles and slivered almonds and mix into the salad!!
People really love this salad and is very light!



San Francisco Clam Chowder
2 (6 oz.) cans of clams
1 cup finely diced celery
2 cups finely diced potatoes
1 cup finely diced onions
1 1/2 tsp. salt
1/2 tsp.sugar
1 qt. half & half or reg. milk if you desire
3/4 cup flour
3/4 cup butter or marg. if you desire

Drain clam juice into diced vegetables, adding enough water just to cover vegetables.
Add sugar, salt and pepper.
Simmer until vegetables are tender (about 20 min).
Heat together flour and butter, stirring constantly.
Add 1 quart half & half.
Stir until thick and smooth (15 to 20 min).
Add all the the vegetables mixture (undrained) to white sauce mixture.
Simmer 15 min.

Sometimes I hollow out those small sourdough bread balls and pour chowder in those....great for a party



Fruit and Nut Pilaf
5 TBL. butter or Marg.
3 ozs. dried angel hair pasta
2 cups long grain white rice
1 qt. fat skimmed chicken broth
1/2 tsp. ground allspice
1/4 tsp. white pepper
3/4 cup coarsely chopped almonds
3/4 cup coarsely chopped golden raisins
3/4 cup petite peas
2 TBL. chopped parsley
1 tsp. lemon juice

In a 5 to 6 qt. pan over med. heat, melt 4 TBL. butter.
Break pasta into 1" lengths.
Add pasta & rice to butter & stir often till golden.
Add broth, allspice & pepper.
Bring to a boil over high heat, then cover, reduce heat to low.....simmer until rice is tender to bite, 15 - 20 min. stir occasionally.
Meanwhile, in a 8 - 10" frying pan over med. heat, melt remaining 1 TBL. butter.
Add almonds & stir often until golden, about 5 min.
Add raisins & stir until they puff, about 2 min.
..Remove from heat.
Stir peas, parsley & lemon juice into rice.
Cover and simmer until peas are hot.
Pour into a service bowl & sprinkle with nut & raisin mixture.
I like this one with Turkey & Chicken dishes.....;o)



Strawberry Jello Salad
2 cups crushed pretzels
1/4 cup sugar
1 1/2 sticks margarine melted

Mix together and bake at 350 degrees for 10 min.
8 oz. cream cheese
1 cup sugar

Blend together and then add 1 1/2 cup Cool Whip, Spread over pretzel mixture

2 cups heated pineaple juice
1 (6 oz) pkg. strawberry jello
2 (10 oz.) pkgs. of frozen strawberries

Mix together well and pour over cream cheese mixture and chill :o)



Apple Crisp
4 cups apples, cored, peeled and sliced 1/4" thick
2 tsp lemon juice
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup firmly packed bown sugar
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 1/2 cups Raisin Bran cereal, crushed to 2/3 cup
5 TBL butter or margarine, softened

Heat oven to 375 degrees
Place apples in a greased, 8" square pan, sprinkle with lemon juice.
In large bowl combine flour, sugars and spices; stir in crushed cereal.
Cut in butter until crumbly, sprinkle over apples.
Bake for 25 to 30 minutes or until apples are tender and top is lightly browned.
Serve with vanilla Ice cream :o)



Apple Praline Bundt Cake
1 can (20 oz) sliced apples, drained
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
4 eggs
1 1/2 cups all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 1/2tsp. baking soda
1 1/2tsp. dried mint
1/4 tsp. ground nutmeg
3/4 cup chopped walnuts, divided (for sauce)

Preheat oven to 350 degrees

Finely chop apples to measure 1 1/2 cups;
place apples in large bowl, reserving remaining slices.
Add sugars and oil,
Add eggs, one at a time.
Add combined flour, cinnamon, baking powder, baking soda, mint and nutmeg;.....mix well
Add 1/2 cup walnuts

Spoon batter into greased and floured 12-cup fluted cake pan or bundt pan.
Bake 50 minutes or until cake begins to pull away from side of pan.
Cool cake in pan on wire rack 10 min......remove from pan & cool on wire rack.

Praline Sauce
6 TBL margarine or butter
1/4 cup packed light brown sugar
1/4 cup brandy or apple juice

Heat margarine in small saucepan until melted; stir in brown sugar and brandy.
Heat to boiling; reduce heat and simmer until sauce is thickened to the consistency of honey, 5 to 8 minutes

Pierce warm cake with long-tined fork; spoon half of Praline sauce over cake.
Arrange remaining apple slices on top of cake; spoon remaining Praline Sauce over apples and sprinkle with remaining 1/4 walnuts











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