Chicken Croque Monsieur Bake

1 avocado
1 tomato
6-8 chicken tenderloins
1 pkg hollandaise sauce mix
1 c mozzarella cheese
6-8 slices of ham


Spray 9x13 pan with non-stick spray. Prepare hollandaise sauce per package.  Make layers Place chicken in pan,top with some cheese, then place thinly sliced avocado and thinly sliced tomato, spoon some hollandaise sauce, then some cheese, then place ham, then some hollandaise sauce, then some cheese on top.

Bake at 350 degrees covered with foil for 40 minutes.

Ashlee Macdonald

Sunomono Japanese Cucumber Salad

3 Japanese or 4 Persian cucumbers
1/ t salt
3 T rice vinegar
1 T sugar
1/4 t soy sauce

Slice cucumbers thin as you can.  Stir in salt and let stand for 5 minutes.  Squeeze water out of cucumbers.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture to prepared cucumbers and mix well.

Japanese Cooking 101

Cucumber sandwich

2 cucumbers (trimmed and sliced)
12 slices of pastrami
4 slices of swiss cheese
4 wedges of garlic soft laughing cow cheese
16 olives

Make a sandwich with the above ingredients.  Spread cheese on cucumber.  Cut swiss cheese into fourths and place on garlic cheese.  Place olive on top with a toothpick through the whole sandwich.

Sticky Chicken

5 chicken breasts (10 tenderloins)
3/4 c brown sugar
2/3 c apple cider vinegar
1/4 c lemon lime soda
2 T garlic powder
2 T soy sauce
1 t fresh ground pepper
2 T corn starch

Spray slow cooker with non-stick cooking spray.  Place chicken (frozen, thawed, or fresh doesn't matter) inside slow cooker.

Mix together brown sugar, vinegar, soda, garlic, soy sauce, pepper in a bowl, then pour over the chicken.

Cook on high for 2 hours, then cook on low for 3 hours.   Drain sauce off chicken into saucepan and add cornstarch and bring to a boil for 2-3 minutes.  Then remove from heat and let stand for a few minutes to thicken and cool down.

Serve over rice, noodles, or even a baked potato.


Six Sister's Stuff

Shoyu Chicken

1/2 c soy sauce
1/2 c brown sugar
1/2 c water
2 cloves garlic (minced)
1/2 onion (chopped)
1/2 T ginger powder
1/2 T black pepper
1/2 T dried oregano
1/2 t crushed red pepper flakes
8-10 boneless skinless chicken thighs

Whisk together all the ingredients in a bowl then add the chicken.  Cover bowl with plastic wrap and refrigerate/marinate for at least an hour.  Grill each side for 15 minutes or roast in oven for 15 minutes each side.

The Big E

Pineapple Ice cream

1/2 gallon pineapple sherbet
2-3 cups of cut up strawberries or raspberries
2 bananas (diced)
1/2 t vanilla

Thaw ice cream and mix all ingredients together, then refreeze.

Chrissy Sperry