1/4 lb spaghetti, broken in half, uncooked (4 oz)
1 1/2 c sugar snap peas
1/2 c red pepper strips
1/4 c Catalina salad dressing
1/2 lb (8 oz.) well-trimmed top sirloin steak, cut into strips
1 T peanut butter
1 T light soy sauce
2 green onion, sliced
1/4 c chopped dry roasted peanuts

COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.

DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

5 lb Pork riblets
Marinade/Basting Sauce:
2/3 c Ketchup
1 rounded
T Freshly minced garlic
2/3 c Hoisin sauce
2/3 c Soy sauce
1/4 c Sugar

 In a medium bowl, combine the ketchup, garlic, soy sauce, hoisin sauce and sugar. Set to the side.
Simmer the riblets in water for 25 minutes, drain and place in a 9 x 13 dish. Pour half the sauce over the riblets, cover with plastic wrap and refrigerate overnight.

Cover the riblets with foil and bake the riblets for 45 minutes in a 350 degree oven. Remove the foil after 20 minutes, baste BOTH sides of the riblets with the remainder of the sauce and continue cooking until done.

This sauce is also fantastic on chicken and works perfectly when grilling outdoors in the summertime.

1 tbsp. cornstarch
1 tbsp. cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and black pepper.  Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F. 

Place chicken pieces in a lightly greased 9x13 inch baking dish.  Brush the chicken with the sauce.  Turn pieces over and brush again.

Bake in the preheated oven for 30 minutes.  Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear.  Brush with sauce every 10 minutes during cooking.

1/2 pound. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled and sliced
2 tsp. oil
1 pound beef sirloin steak, cut into strips
1/4 cup toasted sesame dressing
1 tbsp. teriyaki sauce

Cook pasta in large saucepan as directed on package.  Place broccoli into boiling water for the last two minutes of cooking

Meanwhile,  Heat oil in large nonstick skillet.  Add Steak strips; cook until browned on both sides.  Stir in dressing and teriyaki sauce; cook for an additional 2 minutes or until sauce begins to thicken, stirring occasionally.

Drain pasta and broccoli and put into a large serving bowl.  Add steak and sauce to bowl and toss to mix ingredients.

Tip:  for additional crunch add 1/2 cup peanuts just before serving

Delicious and Easy. 1 egg
1/2 cup flour
2/3 cup club soda or ginger ale
1-1 1/2 tsp. baking powder
1/3 cup all- purpose flour
2 cups flaked coconut
32 shrimp
3 cups peanut or canola oil for frying

In medium bowl combine egg, 1/2 cup flour, club soda or ginger ale and baking powder.  Place 1/3 cup flour and coconut into two shallow bowls.

Hold shrimp by the tail and dredge in flour, shake of any excess.  Roll shrimp in coconut and place on baking sheet lined with wax paper.  Refrigerate 25 to 30 minutes.

Heat oil for 350F.  fry shrimp in small batches, turning once for 2-3 minutes.  Using a slotted spoon or tongs, remove shrimp and drain on paper towels. 

Serve warm with your favorite dipping sauce.  We recommend an orange marmalade & hot mustard mixture.

1/4 cup Dijon mustard
1/2 cup ketchup
1/3 cup orange marmalade
1 tbsp. soy sauce
1 tbsp. dried onion
1 clove garlic, crushed
12 chicken wings, separated at joints and tips discarded

Blend mustard, ketchup, marmalade, soy sauce, onion and garlic in a small bowl.  Place chicken in a resealable plastic bag.  Coat with 1/2  cup of the mustard mixture, seal bag and refrigerate bag with chicken and remaining sauce for at least 1 hour.

When ready. preheat oven to 374 degrees F.  Arrange chicken on baking sheet.  Bake for 20 minutes; pour off any excess fat.  Bake an additional 20 to 25 minutes or until cooked thoroughly.

Heat remaining mustard mixture until warm and serve as dipping sauce with chicken wings.

1 can Pineapple chucks with juice, drained, reserving juice (8.25 oz)
1/4 c Soy sauce
4 lb Pork Riblets
1 packet Shake N' Bake Original Pork Seasoned Coating Mix

PREHEAT oven to 350 Degrees F. Combine juice and soy sauce in large bowl. Add ribs; turn over to evenly coat both sides with juice mixture.

SPRINKLE coating mix onto ribs; toss to coat. Place ribs in single layer in shallow foil-lined baking pans; top with the pineapple chunks.

BAKE 45 minutes or until ribs are cooked through.

2 c Instant white rice, uncooked
1/4 c Zesty Italian Dressing
1 lb Pork sirloin, cut into thin strips
1 Red pepper, cut into thin strips
8 oz Sugar snap peas
3 Green onions, diagonally sliced
2 T Soy sauce
1 t Cornstarch
1/2 t Ground ginger

COOK rice as directed on package.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.
MIX soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet; cook 1 min. or until sauce thickens, stirring frequently. Serve over the rice.

1 lb. pork tenderloin, cut into thin slices
1 cup sliced carrots
1/2 cup Asian toasted sesame dressing
1/3 cup BBQ sauce
1 cup snow peas
1/4 cup peanuts

Heat large non-stick skillet on medium-high heat.  Add pork and carrots; cook 5 min, stirring occasionally.

Stir in dressing and BBQ sauce; cook additional 5 minutes or until the carrots are crisp tender.  Add snow peas and heat thoroughly.  Top with peanuts.  Serve with noodles or rice.

From the Taste of Home Cooking School 1/2 cup Rice vinegar
1/3 cup Soy sauce
1/3 cup vegetable oil
1 tbsp. sugar
2 tsp. grated ginger root
2 tsp. Asian-style chili-garlic sauce
3 tbsp. sesame oil
12 ounces vermicelli pasta, cooked and well-drained
1 cup thinly sliced green onions
2 cups diced cooked chicken
1 cup snow peas, cooked and drained
1/2 cup chopped, fresh cilantro
1/4 cup Sesame Seeds

In a large serving bowl, whisk together the first 7 ingredients.  Add pasta, green onions, chicken and snow peas; stir to coat with sauce.  Add cilantro and sesame seeds; toss to blend.  Serve slightly warm or at room temperature.

Courtesy of the "Taste of Home" Cooking School 8 boneless, skinless chicken thighs
Kikkoman Roasted Garlic & Herbs or Toasted Sesame or Honey Mustard or Gourmet Teriyaki Quick and easy marinade.
1/4 cup mayonnaise
8 canned pineapple slices, drained
4 pita breads, cut in half and warmed
Lettuce Leaves

Marinate chicken in 2/3 cup marinade in a large plastic bag for 20 minutes, turning bag once.  Stir together mayonnaise and 1 tsp. of marinade; set aside.

Grill or broil chicken 4-5 inches from heat source for 7 minutes, turn chicken over.  Add pineapple slices to grill or broiler pan.  Brush pineapple and chicken with marinade.  Cook for another 4-5 minutes or until chicken is no longer pink in the center and the pineapple is golden brown; turn pineapple and brush again with marinade.

Cut each pineapple slice in half.  Spread inside of each pita with mayonnaise mixture.  Arrange lettuce, chicken and 2 pineapple halves in each pita half.  Serve immediately.