Chicken Waikiki

• 4 large boneless chicken breasts, cut into 1 inch pieces
• 1/4 tsp. pepper
• 1/2 cup flour
• 1 cup sugar
• 1, 20 oz. can sliced pineapple
• 1 Tbsp. soy sauce
• 2 Tbsp. cornstarch
• 1/3 cup vegetable oil
• 1 tsp. salt
• 3/4 cup vinegar
• 1 chicken bouillon cube
• 1/4 tsp. ginger
• 1 large red bell pepper, sliced

Coat chicken in flour and cook in oil until browned. Arrange chicken in a casserole dish. Sprinkle with salt and pepper.

Sauce: Drain pineapple, pouring juice into a measuring cup. Add water to juice to make 1 1/4 cups. In medium sauce pan combine sugar and cornstarch, stir well. Add pineapple juice, vinegar, soy sauce, ginger, and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Lay pineapple and pepper slices on top. Bake covered for 15 minutes and then uncovered for 15 minutes at 350 degrees (or until thickened). Serve over rice.

From the kitchen of Jenni Prusinowksi.

Kim's Tiramisu

• 1 pkg. frozen pound cake, thawed and cut into 9 slices
• 3/4 cup strong coffee
• 1 cup sugar
• 1/2 cup Hershey’s chocolate syrup
• 1 pkg. (8 oz) cream cheese, softened
• 2 cups heavy whipping cream
• 2 bars chocolate-covered toffee candy, chopped (like Heath Bars)

Arrange cake slices on bottom of rectangle baking dish (cut slices if necessary to fill in spaces). Drizzle coffee over cake. Beat sugar, chocolate syrup, and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. (Be patient, this takes a while….it will eventually get fluffy!) Spread over cake. Sprinkle with candy.

Cover and refrigerate at least 1 hour, but not longer than 24 hours to set and blend flavors.

Marinated Flank Steak on the Grill

**This has been one of our favorites for years!

• Flank Steak
• 2 teaspoons mustard
• 2 tablesppons red wine vinegar
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup oil
• 2 tablespoons Worcestershire sauce
• Pepper
• 1/2 teaspoon garlic powder

Mix ingredients above together. Pour over meat and marinade for at least 24 hours, turning meat occasionally. After marinating, drain, and save marinade. Heat it to serve with meat.

Grill flank steak over hot coals as follows:

• 5 minutes (flip) 5 minutes
• 4 minutes (flip) 4 minutes
• 3 minutes (flip) 3 minutes
• 2 minutes (flip) 2 minutes
• 1 minute (flip) 1 minute

Let meat rest to hold in juices. Slice meat at an angle and thin.

Chicken Delicious

-4-6 skinless/boneless chicken breasts
-Lemon juice
-Salt/pepper
-Celery salt
-Paprika
-1 can mushroom soup
-1 can cream of celery soup
-1/3 cup creamed sherry or dry sherry
-Grated Parmesan cheese
-Rice or egg noodles

Put a little lemon juice in the bottom of a crockpot. Season chicken generously with salt, pepper, celery salt, and paprika and put in the crockpot. Combine soups and sherry and pour over chicken. Sprinkle with Parmesan cheese. Cover and cook on low 8-10 hours. Serve over rice or noodles.