Harrington Cookbook

Cut chicken breasts into 1" strips - dip in milk then bread crumbs Put on greased cookie sheet for 8-10 minutes at 400 degrees until done (may want to turn once) Serve with blue cheese dressing to dip in

Lemon - juiced then thinly sliced Ginger - thinly sliced Garlic - thinly sliced Add above ingredients and lots of water. Let mixture boil down until very strong.

3-4 T butter 1 T concentrated veggie stock 4 cups water 3 stems green onions 1 clove garlic 1/2 t dill 1/2 t celery seed (or celery salt, but eliminate regular salt) 1-1.5 lbs brown or white mushrooms 1/4 t pepper 1/4 t salt 1/4 cup heavy cream (or 1 cup half and half)

8 lbs salmon 1/2 cup soy sauce 1/4 cup brown sugar 2 tbs oil 1 tbs grated fresh ginger 1/4 tsp pepper 2 cloves garlic Combine all ingredients then use as a marinade for at least one hour On grill, lay flat with skin side down Cook approximately 20 minutes, basting at intervals with extra sauce

3 to 3.5 lbs cut-up chicken salt and pepper 1/4 tsp ground ginger 1 clove garlic 2-3 cups chicken broth 1 (8.5 oz) can pineapple chunks 1 cup peanut butter 1 (4 oz) can water chestnuts (drained and sliced) 4 green onions 1/4 cup cornstarch 1/4 cup soy sauce 1 tbs vinegar 1-2 tsp red pepper flakes 2 tsp green chile powder Sprinkle chicken with salt and pepper then place in crockpot Combine ginger, garlic, broth, syrup from pineapple, and peanut butter Arrange pineapple and water chestnuts over chicken Pour ginger/peanut butter sauce on top of everything Cover and cook on low for 3 to 4 hours or until chicken is tender When finished, add green onions Dissolve corn starch in soy sauce and vinegar Stir into pot Cover and cook on high for 10 to 15 minutes or until slightly thickened Serve with jasmine rice

From the Shens Hard boil eggs to medium Run under cold water Crack the eggs Pierce with toothpick to pierce shells in 4-5 places Put back in kettle Just cover the eggs with water Add:     salt     sugar     soy sauce     white pepper     loose tea (or tea bags) Boil again then turn to low head for 2-3 hours Then cover and put aside for several more hours Can also add: ginger smoked salt pink salt sugar red chili seeds

1 T oil 2 medium onions, chopped 2 cloves garlic, finely chopped 2 T chopped fresh cilantro or 1/2 t ground coriander 2 T lime juice 1 t ground cumin 1/2 t dried oregano leaves 1/4 t red pepper sauce 1/4 t salt 11 oz can whole kernel corn 1 can great northern beans, drained 1 can butter beans, drained 2 c. chopped cooked chicken breast Heat oil in 4 quart dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Stir in remaining ingredients, except chicken. Heat to boiling, reduce heat. Simmer uncovered 30 minutes. Stir in chicken, simmer until hot.