P.F Changs Lettuce Wraps

Special Sauce:
¼ cup sugar
½ cup water
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil
1 Tbsp Chinese hot mustard
2 tsp water
1-3 tsp garlic and red chile paste(depending on how hot you want it)


Stir fry sauce:
2 Tbsp soy sauce
2 Tbsp dark brown sugar
½ tsp rice vinegar
3 Tbsp vegetable oil
3 chicken breast filets
1 cup minced water chestnuts
2/3 cup canned straw mushrooms
3 Tbsp chopped green onions
1 tsp minced garlic (1clove)

4-5 sliced iceberg lettuce cups
1 package rice noodles(orange package-maifun)

Special Sauce:
Dissolve cup sugar in 1/2 cup water in a small bowl.
Add remaining ingredients
Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps.

Filling for Lettuce Wraps:
Bring 2 tablespoons of vegetable oil to high heat in a wok or large frying pan.
Sauté the chicken breasts for 4 to 5 minutes per side or until done.
Remove chicken from the pan to cool.
Keep the oil in the pan and keep the pan hot.
Mince chicken, water chestnuts, and mushrooms to size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
With the wok or pan still on high heat, add an additional tablespoon of vegetable oil.
Add the chicken, garlic, water chestnuts, onions, and black mushrooms to the pan.
Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it onto into a dish lined with a bed of fried rice noodles (maifun).
Assembly:
Serve chicken with a side of lettuce cups.
Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head.(puchase a loose head)
Pull your lettuce cups off of the outside of this slice.
Assemble lettuce wraps by adding noodles, spooning filling into a lettuce cup, adding special sauce over the top, folding it up like a taco.

*Tidbits:Follow the directions on the package for frying the maifun (rice sticks)-- usually by pouring 2 inches of vegetable oil into a pan and heating to around 400 degrees. Add maifun, a little at a time, and when it floats to the top remove it to a paper towel

**I like stronger flavors so I changed the recipe a bit:
I use atleast 6 chicken breast(me and my big family)
I also triple the Stir Fry Sauce and I dice the chicken, chestnuts, green onions and marinade a couple hours. Then cook the mixture till chicken is done and all liquids are gone.

Wendy Brimhall

Stove Top Easy Chicken Bake

1 pkg Stove Top Stuffing for Chicken

1 c. hot water

1 1/2 boneless, skinless chicken breast- cut into 1" peices

1 can cream of chicken soup

1/3 c sour cream

1 bag frozen mixed vegetables, thawed, drained



PREHEAT oven 400

Sprinkle half the dry stuffing mix evenly on bottom of 9 x 13 pan; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside

Place chicken over dry stuffing mix.

Mix soup, sour cream & vegs; spoon over chicken

Top with prepared stuffin



Bake 30 mins

makes 6 servings

~Sandra Wilson

Harty tuna Caserole

2 cans tuna
6 oz (3 cups) uncooked egg noodles
1/2 c. chopped celery
1/3 c. sliced green onion
1/2-2/3 c. sour cream
2 tsp mustard
1/2 c. mayo
1/2 tsp dried thyme leaves
1/4-1/2 tsp salt
1 sm zucchini sliced
1 c shredded monterey jack cheese
1 med tomato, chopped

1. drain & flake tuna, set aside

2. cook noodles, drain and rinse

3. combine noodles with tuna, celery, green onions

4. blend in sour cream, mustard, mayo, thyme & salt

5. spoon half the mixture into buttered 2 quart casserole dish. Top with zucchini, repeat layers.

6. top with cheese

Bake 350 30 mins or bubbly

Sprinkle on tomatoes



~Sandra Wilson

Chili Corn Bread

Mix:



2 pkg. corn muffin mix



2 eggs lightly beaten



2/3 c milk



1 can mexican corn(drained)



Toppings:



1 can chili



1 c shredded cheese



1/2 c chopped black olives



1/2 c diced green onions



diced tomatoes



sour cream







Lighlty spray pan(s) add the above corn mixture and bake on 350 for 20 mins



Heat chili till hot then pour on top of bread, add additional toppings







Sandra Wilson

Chicken Enchilada Casserole

2 chicken breast
1 can diced green chilis
12 corn tortillas
1 can cream of chicken
1 cup sour cream
1 cup cheese