Ginger Chicken Chili

3/4 lb. chicken breast

1 egg white

1 1/2 tablespoons wine

2 t spoons cornstarch

1 t spoon salt

Cut chicken into strips. whisk egg, wine and 2 tsp cornstarch. add chicken. Refrigerate for 30 min

2 t spoons ginger root

2 t spoons chili and garlic sauce

1 tablespoon chicken broth

Heat wok. Add ginger root and the chicken. Cook until white.  Mix chicken broth, chili garlic and 1 tablespoon cornstarch.  Add chicken. serve with lettuce.

Recipe by Linda Wyant

Mom's Sweet Potato Bake

Ingredients

• 3 cups cold mashed sweet potatoes (prepared without milk or butter)
• 1 cup sugar
• 3 eggs
• 1/2 cup Coconut milk (find in the dairy section)
• 1/4 cup butter, softened
• 1 teaspoon salt
• 1 teaspoon Spice Islands® pure vanilla extract
• 
  TOPPING:
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• 2 tablespoons cold butter

Directions

• In a large bowl, beat the sweet potatoes, sugar, eggs, coconut milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
• In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads °160. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 366 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 348 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.

Recipe from Debbie Jones