Waikiki Meatballs

2 Tbsp corn starch

1/2 cup brown sugar

1/3 cup vinegar

1 Tbsp soya sauce

1 19 fl.oz pineapple tidbits.

1/2 green pepper, chopped

To start out with prep your meatballs (as many as your heart desires). I use pre made ones that M&M meat shop sells so I cook them and set them aside. Drain your pineapple and set the juice aside. Mix together your corn starch and brown sugar. Stir in your pineapple juice, vinegar and soya sauce. Cook in frying pan, stirring until thickened and clear. Boil for 1 minute. Add meatballs, pineapple and green pepper. Heat through. Serve with basmati rice.

Baked Mac & Cheese

This is a recipe from a Newfoundland cookbook that used to belong to my grandmother Mary Durnford. Sorry for the weird measurements........it's how it was in the cookbook.....

25 ml margarine

25 ml flour

2 ml salt

0.5 ml pepper

350 ml milk

250 ml grated cheddar cheese

1 ml Worcestershire sauce

1 ml prep mustard

250 ml macaroni

75 ml bread/cornflake crumbs

25 ml cheddar cheese

Boil pot of water, cook uncooked macaroni noodles and set aside. In pot melt your margarine and stir in your flour, salt and pepper. I don't measure the salt and pepper......just put what I like in. Pour in your milk and continue to stir over medium heat until sauce begins to thicken. Once thickened remove from heat and stir in Worcestershire sauce, mustard and cheddar cheese.....again I add a little extra cheese :) Once your cheese has melted mix noodles into sauce and pour into casserole dish. Top with buttered crumbs and cheddar cheese. I personally use cornflake crumbs and mix with a little melted butter. Bake at 400F for 20-25 minutes.

All mixed up.....waiting for topping

Ready for the oven.....

Sweet & Sour Chicken

adapted from Mel's Kitchen Cafe

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup tapioca starch (found in Asian supermarkets)
2 eggs, beaten
1/4 cup canola oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce.  Turn the oven to broil and cook for another 1 1/2 to 2 minutes, just to crisp up the chicken. Serve over rice

Chicken Lemon Penne

1 lb penne pasta

3 tablespoons olive oil

2 boneless, skinless chicken breasts, diced into 1" cubes

1 tsp Herbes de Provence

pinch of salt, plus 1/2 tsp

pinch of pepper, plus 1/4 tsp

1 cup chicken broth

2 cup heavy cream

zest of one lemon

pinch of cayenne pepper

1/4 cup fresh, flat-leaf parsley

1 T freshly squeezed lemon juice

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 10 minutes. Drain.

Meanwhile, heat the oil in a skillet over med-high heat. Season the chicken with the Herbes de Provence and a pinch of salt and pepper. Cook until golden brown, about 5 minutes. Take the chicken out of the skillet and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over med-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium low and simmer for about 10 minutes. (At this point, I dissolved about 1tbs of cornstarch in a little cold water, or you could us chicken broth, and stirred it into the sauce.)

Add the pasta, chicken, 1/2 tsp salt, and 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Pad Thai

Ingredients

• 1 (12 ounce) package rice noodles
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1/4 cup vegetable oil
• 4 eggs
• 1 tablespoon white wine vinegar
• 2 tablespoons oyster sauce
• 3 tablespoons white sugar
• 1/8 tablespoon crushed red pepper flakes
• 2 cups bean sprouts
• 1/4 cup crushed peanuts
• 3 green onions, chopped
• 1 lemon, cut into wedges

Directions

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, oyster sauce, sugar (pre mix vinegar,sugar and oyster sauce)and red pepper flakes. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Add in green onions and peanuts. Mix and serve.

Charlotte's Curry Chicken

1 cup white sugar

3/4 cup ketchup

3 Tbsp. worcestershire sauce

1 tsp paprika

1 tsp garlic powder

1 tsp dry mustard

1-2 tsp curry powder

1-2 tsp black pepper

Preheat oven to 350 degrees.

Mix all the ingredients in a pot. Simmer on low heat for 5 minutes. While sauce is simmering take 4 chicken breasts ( bone in or boneless work) and put in baking dish (corningware ones). Pour sauce over and cover. Bake for 30 minutes covered. Take cover off, spoon sauce over top and back for another 30 minutes uncovered. Serve with rice.

Tea Biscuits

2 cups flour

4 tsp baking powder

1 tsp salt

Mix together. Then with either pastry blender or fork add in

1/2 cup shortening

Then add 1 cup milk and mix. I then sprinkle some flour on the counter and pat them to desired thickness. Bake at 425 F for 12-15 minutes or until golden brown.

Orange Sauce

Tastes best served on Ham:

1/2 cup white sugar

pinch of salt

1 1/2 Tbsp cornstarch

3/4 cup orange juice

2 Tbsp lemon juice

Boil 3 minutes ( until thickened) then add 1 1/2 tsp butter. Pour into dish and serve.