Chili (Bush Style)
2 tbsp. oil
1 lb. ground beef
1 lg. onion (chopped)
4 pieces celery (chopped)
2 cloves garlic (minced)
1-30 oz. can Bush Chili Beans
2 C water
2 tbsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
1 tsp. chili powder
1/2 C ketchup
1/2 tsp. cayenne pepper or hot sauce

Heat oil in skillet.  Lightly brown the meat, push to the side of pan.  Add onion, garlic and celery.  Cook until soft.  Drain excess fat.  Mix in remaining ingredients.  Simmer 30-45 minutes.

Broiled Chicken Kebabs (Yakitori)
14 oz. chicken breast
1 small onion
2 green peppers
1/3 C. soy sauce
1/3 C. mirin (sweet rice wine)
4 T. sugar
1 T. flour

Cut chicken, onion and green peppers into 3/4" cubes.  On bamboo skewers, skewer the onion, green pepper, and chicken cubes alternately until the skewer is full.  Top with a piece of onion to secure the kebab.

Bring soy sauce, mirin, sugar, and flour to a boil, then allow to cool.  Marinate the kebabs in the sauce for 10 minutes.  Remove.

Heat the oven to 450 degrees and broil the kebabs on the top shelf for 4 minutes.  Turn over and brush on some of the leftover marinade.  Broil another 4 minutes, until the meat is golden brown.

The kebabs may also be grilled, and other items (mushrooms, pineapples, cherry tomatoes) may be used as well.  This is a Japanese recipe, so you will need to look in the authentic isle to find the mirin.  Walmart and Meijer's both carry the mirin.

Lemon-Garlic Chicken & Rice  
4 skinless, boneless chicken breast halves
1 tsp. paprika
salt & pepper (optional)
2 T margarine or butter
2 cloves garlic, minced
1 pkg. (6.9 oz) Rice-A-Roni Chicken Flavor
2 T lemon juice
1 C chopped red or green bell peppers
1/2 tsp. grated lemon peel
2 1/4 C water

1.  Sprinkle chicken whit paprika, salt & pepper.

2.  In a lg. skillet, melt margarine over med-high heat.  Add chicken and garlic; cook 2 minutes on each side or until browned.  Remove from skillet; set aside, reserving drippings. Keep warm.

3.  In same skillet, sauté rice vermicelli mix in reserved drippings over med. heat, until vermicelli is golden brown.  Stir in 2 1/4 C water, lemon juice and contents of seasoning packet.  Top rice with chicken; bring to a boil over high heat.

4.  Cover; reduce heat.  Simmer 10 minutes.  Stir in red pepper and lemon peel.

Orange Chicken Oriental
3 whole boneless, skinless chicken breast, cut into 2-in. strips
1/2 tsp. salt
1/4 tsp. ground ginger
2 T vegetable oil
1 small clove garlic, minced
1 can (8 1/4 oz) pineapple chunks, undrained
1 C orange juice, divided
1 tsp. instant chicken bouillon granules
2 T wine vinegar
1/3 C sliced celery
1 small green bell pepper, cut into 1/4" strips
1 small onion, sliced
1 small tomato, cut in wedges
3 T flour
2 T soy sauce
1 T sugar
Hot cooked rice

Sprinkle chicken with salt and ginger.  Heat oil in lg. skillet over med-high heat; add chicken and garlic.  Cook 5 minutes.  Add pineapple liquid, 3/4 C orange juice, bouillon and vinegar.  Cover; simmer 10 minutes or until chicken is tender.

Add celery, pepper and onion.  Cover; cook 5 minutes.  Add tomato and pineapple.  In small bowl, blend together flour, soy sauce, sugar, and remaining 1/4 C orange juice.  Add to skillet and cook, stirring constantly, until mixture thickens and comes to a boil; cook 1 minute longer.  Serve over rice.

Mandarin Orange and Cashew Chicken
1 can (11 oz) mandarin orange segments
1/4 C Kikkoman stir-fry sauce
2 whole chicken breasts, skinned and boned
3 T vegetable oil, divided
1/3 C roasted cashews
1 clove garlic, minced
1 med. onion, chunked
1/4 lb. fresh snow peas, cut in half
1/4 lb. fresh mushrooms, sliced

Reserving 2 T syrup, drain mandarin oranges.  Blend reserved syrup with stir-fry sauce; set aside.  Cut chicken into 1-inch pieces.  Heat 2 T oil in hot wok or large skillet over high heat.  Add chicken, cashews, and garlic.  Stir-fry 3 minutes; remove.  Heat remaining 1 T oil in same pan.  Add onion; stir-fry 2 minutes.  Add snow peas and mushrooms; stir-fry for 2 minutes longer.  Add chicken and stir-fry sauce mix; cook and stir until chicken and veggies are coated with sauce.  Remove from heat.  Gently stir in mandarin oranges.