Gluten Free Chinese Chicken

INGREDIENTS

2 large boneless, skinless chicken breasts – cut into strips

2/3 cup snow peas – washed and cut into bite sized pieces

½ cup green pepper – cut into pieces

1 onion – coarsely chopped

1 clove garlic – minced

1 tbs cornstarch

1 tbs GF soya sauce

1 tsp sugar

4 or 5 thins slices of ginger root

2 tbs olive oil

Salt and pepper to taste

DIRECTIONS

Marinade the chicken strips for one hour in a mixture of the soya sauce, sugar, cornstarch, ginger root, salt and pepper.

In a heavy frying pan or a wok, put the oil in an get it hot over medium heat.

Add chicken mixture (marinade and all)

Cook until chicken is cooked through.

Add peppers, onions, snow peas and garlic and cook just long enough to make the veggies hot.

Serve over rice.

(You can use a mixture of brown/wild rice, or brown rice)

Gluten Free Turtle Pie

One 9” half-baked gluten free pie shell
12 unwrapped caramels
1 can sweetened condensed milk
2 squares unsweetened chocolate
¼  cup margarine
2 eggs
2 tbs water
1 tsp vanilla extract
¼ tsp salt
1/2 cup chopped pecans

Preheat oven to 325°F.
In small heavy sauce pan, melt caramels with 1/3 cup sweetened condensed milk over low heat.
Spread evenly on bottom of prepared pie crust.
In medium sauce pan, melt chocolate with the margarine over low heat.
In large mixing bowl, beat eggs with remaining sweetened condensed milk, water, van, and salt.
Add chocolate mixture.
Mix well.
Pour into pie shell.
Top with pecans.
Bake 35 minutes or until center is set.
Chill.
Refrigerate leftovers.