Shay Thompson

Chicken Chow Mein

1 lb. skinless, boneless chicken breast

2 cups chicken broth

3 stalks celery, sliced diagonally

½ medium onion, thinly sliced

1 red pepper/green pepper, sliced

2 cups bean sprouts

1 (8 oz.) can sliced water chestnuts, drained

2 Tbs. cornstarch

2 Tbs. soy sauce

1 cup Chow Mein noodles

8 ounces Lo Mein noodles, cooked (spaghetti pasta works well)

1.     Cut chicken into 1 ½ inch strips. Spray a non-stick skillet with cooking spray. Heat over medium-high heat; add chicken. Sauté for 5 minutes. Remove with slotted spoon; keep warm

2.     Add ½ cup broth to skillet. Bring to a boil. Add celery and onion. Stir-fry for 2 minutes. Add bell pepper. Stir-fry for 2 minutes. Stir in sprouts and water chestnuts.

3.     Dissolve cornstarch in remaining broth. Mix in soy sauce; stir into skillet. Cook, stirring continually, for 3 minutes. Add chicken to skillet. Heat chicken mixture to serving temperature.

4.     Spread Lo Mein noodles on a serving platter. Spoon chicken mixture over noodles. Sprinkle Chow Mein noodles over top. Serve immediately.

Butterscotch Cookies (cut in half)

1 cup butter (room temperature)

1 cup brown sugar

¾ cups sugar

2 eggs

1 ½ teaspoon vanilla

¾ teaspoons baking powder

½ teaspoon baking soda

¼ + 1/8 teaspoon salt

2 ½ - 3 cups flour (depending on humidity)

½ bag of semi-sweet chocolate chips

½ bag butterscotch chips

Preheat oven to 350◦. Cream the butter with brown sugar and sugar. Mix well. Add eggs and vanilla. Mix well again until eggs are incorporated into the sugars and create a thick batter. Add baking powder, baking soda, salt, and 2 ¼ cups of flour. Mix well. Add remaining flour by ½ cup at a time until dough is stiff but not dry. Add chips after dough is correct consistency. Drop dough by ¼ cup on an ungreased cookie sheet. Do not make into a ball, or slightly flatten dough if you do. Bake in oven for 12 minutes. If the first batch of cookies comes out flat, then add more flour.