Fruit Pizza

entry by Debbie Kuhn

2 graham cracker crust
3 pkgs cream cheese
½ t almond extract
2 t lemon juice
2 T. sugar (extract, sugar, and juice to taste)

whip above together and pour into pie tinsand top with:
2 pints strawberries
4 - 6 bananas
8 kiwis
Refrigerate 2 hours before serving

Sweet & Sour Chicken

entry by Maren Stafford

3 cups chicken pieces
1/4 cup ketchup
2 Tbsp. cornstarch
1 can (15 oz.) pineapple tidbits-drain & reserve juice
1/2 cup cider vinegar
1/2 cup brown sugar
1 1/2 cup green pepper chopped

In large skillet cook chicken pieces in 2 Tsp. oil, and remove from pan. Saute green peppers in the skillet until tender crisp. In a small bowl combine vinegar, ketchup, brown sugar, pineapple juice, and cornstarch. Add to green peppers and bring mixture to a boil. Stir sauce until it thickens. Remove from heat and stir in pineapple and chicken. Serve over rice.

Cashew Chicken

entry by Danae Romrell

1 Tablespoon olive oil
1 pound boneless skinless chicken breasts (cut into one inch chunks)
1 teaspoon minced ginger
1 teaspoon crushed garlic
1/2 Cup chicken broth
3 Tablespoons soy sauce
2 Tablespoon sugar
2 Tablespoon cornstarch
1/2 teaspoon Cayenne pepper
1 Tablespoon white vinegar
2 bell peppers - chopped (any colors - I like green and red)
3 green onions
1 cup cashews

1. Heat olive oil in a large skillet. Add chicken chunks. Stir in garlic and ginger. Cook until chicken is fully cooked.
2. While chicken is cooking, prepare the sauce. Combine: chicken broth, soy sauce, sugar, cornstarch, cayenne pepper and vinegar.
3. Once chicken is fully cooked, add peppers. Cook for about 2 minutes. Then add the sauce - cook for 1 - 2 minutes, until the sauce thickens. Remove from heat.
4. Add the green onions and cashews. Stir. Serve with rice.