Sweet and Sour Chicken

Sweet and Sour Chicken

Cook 4 chicken breasts in a crock pot. 1 hour before done add:

2 Tbsp brown sugar

2 Tbsp corn starch

1/2 cup teriyaki sauce

1/4 cup of apple juice

1 tsp oil

1 garlic minced

1 cup of mandarin oranges

The sauce will thicken and then you can serve over rice. I will sometimes double the sauce to make more for the rice or add more chicken. Works well with chicken tenders too.

Basic Crepes

Basic Crepes

1 cup of flour

2 eggs

1/2 cup of milk

1/2 cup of water

1/4 teaspoon of salt

2 TBL melted butter

Easy Freezer Jam by Loree Orchard

Easy Freezer Jam by Loree Orchard

Ingredients:

2 cups finely mashed berries

4 cups of sugar

1 pkg. powdered fruit pectin

1 cup of water

Instructions:

1: Combine fruit and sugar. Let stand 20 minutes, stirring occasionally.

2: Boil pectin and water rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes

3: Pour into containers and cover. Let stand at room temp. 1 hour. Refrigerate until set. Store in freezer. Once a container is opened, store in the fridge.

Fresh Roasted Idaho Steelhead

Ingredients:

1 fresh Idaho Steely - (Have Gary catch it for you! He catches the big ones!)

2 lemons

3 sprigs of rosemary

4 carrots

5 potatoes

4 stalks of celery

olive oil

salt

pepper

Directions:

Send Gary out to catch a fish here:

Preheat oven to 400 degrees Fahrenheit. Send Gary out to clean the fish. Scrape the skin with a knife (with the grain) to get as much slime off as you can. Rub the skin under water to get more off too. Pat the skin dry with a paper towel. Place the fish on a piece of foil spread over a cookie sheet.

Slice 1 lemon into 1/4 inch discs. Squeeze the other lemon all over the inside of the fish's cavity. Place the slices inside the cavity too. Place most of the sprigs of rosemary (after you wash them) in the cavity (save a couple of leaves, enough for 2 teaspoons). Hold the cavity open while someone else sprinkles salt & pepper in it. Pour a fair amount of olive oil inside the cavity. Close the cavity. Bunch the foil up around the fish so it'll keep most of the liquid.

Place tray into oven for 15 minutes.

Peel and slice carrots into 1 inch segments. Slice celery into 1 inch segments. Peel and slice potatoes into wedges. Place all of the veggies onto a sheet of foil. Sprinkle with salt & pepper, and 2 teaspoons of rosemary.

Pull fish out of oven at 15 minutes, place foil full of veggies on the tray. Drizzle with a fair amount of olive oil. Place the tray back in the oven for another 25 minutes.

Enjoy!

Shalene’s Chicken Enchiladas

1 lb of cooked chicken

2 cans cream of chicken soup

8 oz. of sour cream

1 can of green chilis

Sautéed onions with garlic salt

Grated cheese (mozzarella)

Tortillas

Mix all ingredients together. Grease the pan and put small amount of mixture in the bottom of the pan and fill the tortillas to desired amount.

Cook at 350 for 30 minutes.