THURSDAY MAY 19

THURSDAY MAY 19

STRAWBERRY PIE VIRGINIA'S DAUGHTER (CATHY)

GRAHMAN CRACKER CRUST

1 CUP SUGAR

4 TBP CORN STARCH

1 CUP WATER

2 TBP LIGHT CORN SYRUP

COMBINE AND MIX WELL AND BRING TO BOIL STIRRING CONSTANTLY

ADD:

4 TBP STRAWBERRY JELLO DRY

ALLOW TO COOL

MIX IN DICED STRAWBERRIES ABOUT 2 PINTS

POUR INTO CRUST AND REFRIGERATE

(FREEZES WELL)

WHIP CREAM TOPPING

FOR TICKS, USE FINGER NAIL POLISH

NORMAS CRANBERRY MUFFIN

HONEY CHICKEN

1 cup flour

1 1/2 tablespoons baking powder

1/2 teaspoon salt

3/4 cup water

1/3 cup sesame seeds

Vegetable oil for frying

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks

1/2 cup honey

2 garlic cloves, minced

1/4 teaspoon soy sauce

In a large bowl, make a batter by combining the flour, baking powder, salt, and water; mix well.

In a large deep skillet, toast the sesame seeds over medium-high heat, until golden. Remove from the skillet and set aside.

Reduce the heat to medium, add 1/4 inch oil to the skillet, and heat the oil until hot but not smoking. Dip the chicken pieces in the batter, coating completely, then cook in batches for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter.

Meanwhile, in a medium saucepan, warm the honey, garlic, and soy sauce over low heat for 4 to 6 minutes, stirring occasionally. Place the chicken in a large bowl and pour the warm honey sauce over it. Sprinkle with sesame seeds, and toss until the chicken is well coated. Serve immediately.