Finally the Right Recipe!

 Main Ingredients: 3 cup cooked rice 2 T vegetable oil 1 egg, slightly beaten 3 T soy sauce  Optional Ingredients: Peas Onions Carrots Mushrooms Water Chestnuts Directions: Saute optionals in hot oil for 2 minutes.  Add rice and cook until thoroughly heated.  Push rice mixture to sides of wok, forming a well in the center. Pour mixed egg into well and cook until set, stirring occasionally. Stir rice mixture into egg. Add soy sauce, stirring well. If you are going to add a meat, take a paper towel and wipe the inside of the wok with oil and cook meat then m make your rice in the wok (take the meat out while making rice or it will get really greasy.)  Add it at the end to warm it up.

 Crust: 14 (5" x 2 1/4") graham crackers (approximately 2 1/2 cups crushed) 1/2 cup butter or margarine, melted 1/2 cup sugar Fillings and Toppings: 3 packages (8 oz each) cream cheese, softened 1/4 cup sugar 2 eggs 1 tsp vanilla 3 cups miniature marshmallows 1 cup (6 oz) milk chocolate morsels 4 (5"x2 1/4") graham crackers, coarsely broken Preheat oven to 350 degrees F. For crust, finely chop graham crackers using Food Chopper; place in bowl. Add butter and sugar; mix well. Press crumb mixture onto bottom of pan. Bake 10 minutes. For filling, in bowl, combine cream cheese, sugar, eggs, and vanilla; mix until smooth. Carefully spread cream cheese mixture over crust. Bake 12-18 minutes or until center is almost set. Remove to cooling rack. Immediately top with marshmallows, chocolate morsels, and graham crackers. Cool to room temperature. For easier cutting, refrigerate 15 minutes; cut into bars. Store covered in the refrigerator. 

 1 3-3/12 pound broiler-fryer chicken, cut up 1 cup barbecue sauce 1/4 cup peach or apricot preserves 1 tsp dried thyme leaves Preheat oven to 350 degrees F. Place chicken in pan. In small bowl, combine remaining ingredients. Spoon sauce over chicken. Bake 1 hour or until chicken is no longer pink in center.  Yield: 4 servings. 

 Ingredients: 1 Tbls sugar  1 Tbls white vinegar 1/4 tsp salt Dash of ground black pepper 1 medium carrot 1 medium cucumber 1/4 cup chopped red bell pepper 1 green Dino with top, thinly sliced Directions: Assemble ingredients prior to recipe preparation. 1. In bowl, whisk together sugar, vinegar, salta nd black pepper using Stainless Steel Whisk; set aside. 2. Peel carrot and cut cucumber crosswise in half. Using Julienee Peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber. 3. Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat.  Serve immediately.

 8 eggs 1 Tbls mayonnaise 2 Tbls prepared Dijon style mustard 1 tsp dried dill week 1 tsp paprika 1/2 red onion, minced salta nd pepper to taste Directions: 1. Place eggs in a saucepan and cover with cold water Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Removed from hot water, cool, peel and chop. 2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. 3. Serve on bread as a sandwich or over srisp lettuce as a salad.

 3/4 lbs of string beans 1 Tbls minced garlic Sliced Almonds 1 Tbls chopped green onions 1/4 tsp salt and pepper Sesame Oil Directions: Remove ends Cut into 2 inch long strips Heat 1 1/2 T oil  Stir fry onions and garlic until fragrant Add almonds till golden Add veggies and stir fry briefly Add 1/4 cup water, salt pepper and oil Cover and cook until steamed Continue to cook for 2 minutes If you like them crunchy take them out early