Stir-fried Rice With Pork

Ingredients:
1/2 c. green onion, sliced
1/2 c. celery, diagonally sliced
2 c. pork roast, diced
1 T. fresh garlic, finely minced
2 T. oil
3 c. cooked rice, cold
1 c. water chestnuts, canned, sliced
1/8 t. pepper
1/4 t. salt
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 T. soy sauce

Saute onions, celery and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg, and soy sauce.
Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.

Variations:
-add cooked cocktail shrimp during last 5 min. of cooking
-stir in 1 small can or 1 cup fresh bean sprouts during last 10 min. of cooking
-add 1 1/2 c. snow peas or sugar snap peas; saute with green onions
-1/8 c. freshly minced ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.

Sweet and Sour Chicken

Ingredients:
4 boneliss skinless chicken breasts
flour
1 or 2 eggs
1 bell pepper
1 large onion
1 can pineapple chunks
1 24 oz. bottle Catalina salad dressing (I used a 16 oz. bottle and it was great)
1 jar apricot preserves

1. Cut chicken breasts into cubes. Roll chicken cubes in flour than in beaten egg then again in the flour.
2. Fry in hot oil until chicken is fully cooked and breading is golden brown.
3. Add cubed pineapple, sliced bell pepper and onion and continue to cook until bell pepper and onion are tender.

For sauce:
Combine Catalina dressing and apricot preserves in a sauce pan and heat until preserves are liquefied. Serve over a bed of rice.