Kia's Kitchen

2 c. small shell macaroni 1 c. Kraft cole slaw dressing 1 c. mayonaise 1 can diced water chestnuts, drained 2 cans chicken 1/2 tsp. onion, grated 2 c. pineapple tidbits, drained 2 c. purple or green grapes 2 c. apples 2 c. chopped celery salt to taste cashews are optional Cook macaroni and drain. Add dressing and mayo and marinate over night. Mix remaining ingredients.

SPECIAL SAUCE 1/4 cup granulated sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/4 teaspoon sesame oil 1 tablespoon Chinese hot mustard powder (you can use the kind that comes already prepred in the bottle so you don't have to add water) 2 teaspoons water 1 to 3 teaspoons chili garlic sauce STIR FRY SAUCE 2 tablespoons soy sauce 2 tablespoons dark brown sugar 1/2 teaspoon rice wine vinegar 2 tablespoons vegetable oil 2 skinless chicken breast fillets (I used ground chicken breast) 1 cup diced canned water chestnuts 2/3 cup diced canned straw mushrooms 3 tablespoons chopped green onion 1 teaspoon minced garlic 1 cup fried maifun rice sticks (follow the directions on the package for frying the maifun-add maifun, a little at a time, and when it floats to the top remove it to a paper towel. The rapid noodle expansion is actually quite exciting) 4 to 5 iceberg lettuce cups 1. Make the special sauce (for spoon...

4 boneless, skinless chicken breasts 1 bottle Russian dressing 1 pkg. dry onion soup mix 1/3 c. orange marmalade Combine Russian dressing, onion soup mix, and orange marmalade.  Add chicken.  Pour into 9x13 pan or crock pot.  Cook until chicken is done.  Serve over mashed potatoes or rice. 

1-1/2 lbs. ground chicken 1 T. McCormick's Montreal Steak Seasoning 1 egg, beaten 1 c. grated Parmigiano-Reggiano cheese 1/2 c. Italian-style bread crumbs 1 handful of chopped, fresh, flat-leaf parsley 3 T. extra-virgin olive oil 2 large garlic cloves, cracked from their skins and split 1/4 t. red pepper flakes 1-28 oz. can crushed tomatoes 1 c. chicken stock salt and black pepper 8 to 10 fresh basil leaves, torn or shredded 4 crusty sub rolls 1-1/2 c. shredded Provolone cheese Place the chicken in a bowl and season it with the grill seasoning.  Add the egg, half of the grated cheese, the bread crumbs, parsley, and a serious drizzle of EVOO.  Combine the mixture and form 12 large meatball, placing them on a baking sheet.  Squish the balls to flatten them a bit-like mini oval meat loaves.  Be careful not to form the balls wider than your bread.  The flattened balls will stay put on your sub-no roll-aways!  Bake the meatballs for 15 minutes, or until golden and firm.  Switch the broi...

8 boneless chicken breasts (baked in oven, shredded in food processor) 1 small can water chestnuts, diced 5 green onions, chopped 6 boiled eggs, chopped 5 T. sweet pickle relish slivered almonds to liking Mix to thick dressing consistency: 2 c. Miracle Whip 1 T. mustard little bit evaporated milk Season to taste with garlic salt, salt, and pepper.  Feeds approximately 40 people.

2 c. sugar 2 c. soy sauce 2 c. water 4 chicken breasts Combine all ingredients in medium sauce pan.  Boil until chicken is done. Can be served with stir-fry veggies or over rice.   

6 chicken breasts 2 c. crushed Ritz crackers 1/2 t. garlic salt 2 T. Parmesan cheese 1 T. seasoning salt 8 oz. plain yogurt 1/4 c. melted butter Preheat oven to 350 degrees.  Mix dry ingredients and place in large ziploc bag. Dip the chicken breasts in yogurt, coat completely.  Place chicken in bag with dry mixture,  coat well.  Place on baking dish and cover with butter.  Bake for 45 minutes.