Pam Cooking

2 TBl olive oil/basil/onion/water Add chicken and cook until chicken is almost done Add can of coconut milk Add brown sugar (1/8-1/4 c)/ curry (1/8 cup) to taste Add cinnamon, lemon juice and vegetables

1) Mix 1  Cake  mix(reserve 2 cups) 2 eggs 1 stick butter. Press into greased  cake  pan. 2) Mix 3 cups  pumpkin 4 eggs 1 1/2 c. sugar 2 cups milk 2 tsp cinnamon 1 tsp salt 1/2 tsp cloves 1 tsp ginger Pour over  cake  mix 3) Mix 2 cups reseve  cake  mix 1 stick butter Sprinkle over  pumpkin . Bake 60 minutes at 400F

8 shitake mushrooms 1tsp cornstarch 2 tsp dry sherry 2 tsp water salt and pepper 1 1/2 lb. ground chicken 5 T. oil 1 tsp ginger 2 cloves 2 green onions 2 dried chilies(opt) 1 8oz. can bamboo shoots 1 8oz. can water chestnuts 1 pkg. cellophane chinese rice noodles iceberg lettuce Cooking Sauce: 1 T. Hoisin 1 T. soy 1 T. dry sherry 2 T. oyster 2 T. water 1 tsp sesame seeds 1 tsp. sugar 1 tsp corn starch Marinade: 1 tsp. cornstarch 1 tsp. soy 2 tsp sherry 2 tsp water 1 tsp oil Cover mushrooms with boiling water. Let stand 30. drain, discard stems.  mix cooking sauce.  Mix marinade and let chicken marinate 15 minutes.  Heat wok, add 3 T. oil, then chicken.  Stir-fry 3-4 min. Set aside. Add 2 T. oil to pan.  Add ginger, onions, chilies, garlic, stir-fry 1 minutes. Add mushrooms, bamboo shoots, water chestnuts, stir-fry 2 min. Return chicken to pan.  Add cooking sauce.  Cook till thickened.  Break cellophane noodles into small pieces and cover bottom of servi