Bev's Recipe Collection

• 3 pounds chicken breasts (skinned and boned)
• crushed pineapple, drained
• 1 T tapioca starch
• 1 T water
• 1/2 C honey
• 1/2 C soy sauce
• 1/4 C vinegar
• 1 clove garlic, crushed
• 1/2 t ginger
• 1/4 t paprika

In small saucepan, combine tapioca starch and water. Add remaining ingredients, except chicken and pineapple. Cook, stirring often over medium/high heat till the sauce bubbles and thickens. Place chicken in a parchment-lined pan and brush with sauce. Bake at 350 degrees for one hour.

Serve over rice, and top with pineapple and dry-roasted peanuts.

(I cook 4 pounds of frozen oriental vegetables.)

adapted from Better Homes and Gardens New Cook Book from the 70s😃

• 2 1/2 pounds chicken breasts (boned and skinned)
• 1 package cinnamon graham crackers (or add 1/4 t cinnamon and 1/4 t sugar to regular grahams)
• 5 T butter

Melt butter in pan.  Crush graham crackers in processor.  Dip chicken into butter, then crackers, and place in parchment paper lined baking dish.  Bake at 350 degrees for 1 hour and 15 minutes.

This is a Bev original.  My family loves it, served with sweet potatoes and honey spread (melted stick of butter, 1/4 C honey and cinnamon to taste).  Add a green side or two, and some fresh homemade bread, and you’ll feel like you’re at my house!

• 1/2 C soy sauce
• 1/4 C red wine vinegar
• 1/4 C olive oil
• 1 t oregano leaves
• 1/2 t basil leaves
• 1/2 t garlic salt
• 1/4 t pepper

Mix well and marinate 6 pounds of chicken for 2-3 days. Grill.

• 3 pizza crusts, baked
• Nanny’s Veggie Dip
• 8 oz your favorite cheese, shredded
• various vegetable toppings, sliced thin (carrots, celery, peppers, cucumber, tomatoes)

Spread dip on baked crusts.  Top with cheese and vegetables.  (My little ones prefer creamy peanut butter on the crust, topped with carrots.)