Forrest Cooper

Shoyu Chicken

Asian Vegetable Mix

Eclair Cake

Shoyu Chicken

3/4 cup soy sauce
1/2 cup sugar
1 cup water
2 T corn starch
1 large pinch pickled ginger (or Sushi Ginger, found at Oriental markets)
2-3 lbs. boneless skinless chicken breasts or thighs

Prepared Rice
Vegetables

Bring soy sauce, water and sugar to a boil.  Add chicken and ginger; simmer until chicken is tender, about 3o minutes.  Stir occasionally. Remove chicken and place on a platter.  Discard ginger.  Bring sauce to a boil and thicken with cornstarch mixed with 1/2 cup cold water.

Serve sauce over chicken rice, and vegetables.

Elcair Cake

1 pkg. (1 lb.) graham crackers
2 small french vanilla pudding
3 1/2 cups milk
8 oz. cool whip

Frosting:
3 T. cocoa
1 1/2 cups powdered sugar
3 T. butter
3 T. warm milk

Mix pudding and milk.  Blend 2 minutes.  Fold in cool whip.  Butter a 9x13 pan.  Put a layer whole graham crackers on the bottom then top with 1/2 the pudding.  Cover pudding with another layer of graham cracker, top with remaining pudding and another layer of whole graham crackers then carefully spread frosting on graham crackers.  MUST CHILL over night.