Yield: 6 Servings
|3 teaspoons||Mazola corn oil|
|1 pounds||Skinless boneless chicken breasts, cut into 1/2-inch pieces|
|4||Cloves garlic cloves, minced|
|1 pounds||Large red bell peppers, cut into 1/2-inch pieces|
|4 ounces||Snow peas, cut into 1/2-inch pieces|
|¼ cup||Green onions, sliced|
|½ cup||Low-fat reduced sodium chicken broth|
|1 tablespoon||Light soy sauce|
|1 tablespoon||Argo or Kingsford's cornstarch|
|½ teaspoon||Ground ginger|
|3||Cs cooked rice, without salt|
together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder. Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.
: in pickling and preserves- lightly in fish sauces. Good in baked goods cheese, add meat toppings, then cover with mozzarella/parmesan mixture of From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini