Broiled chicken, avocado, and papaya sandwich

1/2 c. teriyaki sauce

1/4 c. honey

2 tsp. olive oil

1 lb. boneless, skinless chicken breasts

1 loaf (16 oz.) sourdough bread

1 large avocado, peeled and sliced

1 medium papaya, peeled and sliced

1 medium tomato, sliced

1/2 c. ranch salad dressing

1/2 c. cashews, chopped

Combine teriyaki sauce, honey, and oil in medium bowl; whisk to combine. Reserve 1/4 c. marinade. Add chicken to remaining marinade, turning to coat well. Cover with plastic wrap. Refrigerate at least 1 hour, turning chicken occasionally. Remove chicken from marinade; discard marinade. Place chicken on broiler pan coated with nonstick cooking spray. Broil 4-5 inches from heat for 10-12 minutes on each side or until chicken is no longer pink in center, brushing occasionally with reserved 1/4 c. marinade. Set aside; cool.

Cut chicken into 1/2-inch-thick slices. Make a sandwich by loading up one slice of sourdough bread with chicken, avocado, papaya, and tomato. Drizzle ranch dressing over top and sprinkle with cashews. Top with another slice of bread. For picnics, wrap in plastic wrap and keep cold.

Note: Goes well with fresh fruit such as cantaloupe and raspberries.

Uncle Terry's chili

2 cans dark red kidney beans

2 lbs. ground beef

1 1/2 c. chopped onions

1 1/2 c. chopped celery

2 garlic cloves, minced

1 (16 oz.) can tomatoes

1 (15 oz.) can tomato sauce

2 c. water

2 Tbsp. chili powder

2 tsp. salt

2 tsp. sugar

1/2 tsp. cayenne pepper (0ptional)

Brown beef in a large skillet; drain all but 2 tablespoons of drippings from the skillet. Push beef to one side of the skillet; saute onions, celery and garlic in reserved drippings until tender. Combine with beef. In a 6-quart pot, combine tomatoes, tomato sauce, water, chili powder, salt, sugar, and cayenne pepper, beans, and beef, bring to a boil. Reduce heat and cover. Simmer to allow flavors to blend. Another can of dark red kidney beans may be added for thicker chili. For milder chili, you may use less cayenne pepper.

Fried Rice with Vegetables

1 c. fresh bean sprouts

1/2 c. shredded carrots

1/2 tsp. grated ginger root

1 garlic clove, minced

1 c. sliced fresh mushrooms

1 Tbsp. oil

2 c. cold cooked regular long-grain white rice

2 Tbsp. soy sauce

1/2 c. frozen sweet peas, thawed

1/4 c. sliced green onions

Spray medium nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add bean sprouts, carrot, ginger root, garlic and mushrooms; cook and stir 1 minute. Remove vegetables from skillet; cover to keep warm. In same skillet, heat oil until hot. Add cooked rice and soy sauce; cook and stir 4 minutes. Add peas, onions and bean sprout mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.

Pheobe's Shoyu Chicken

3/4 c. soy sauce

1/2 c. water

1/2 c. brown sugar

1 chopped clove garlic

chopped fresh ginger

Place chicken in a 9x13 glass baking dish. Mix above ingredients then pour over chicken. Bake at 375 for 30 minutes. Turn over and bake another 20 minutes. Serve with rice.

Ranch Crispy Chicken

1/4 c. unseasoned dry bread crumbs or cornflake crumbs

1 packet (1 oz.) Hidden Valley Ranch Salad Dressing & Seasoning mix

6 bone-in chicken pieces

Combine bread crumbs and salad dressing & seasoning mix in a gallon-size ziplock bag. Add chicken pieces; seal bag. Shake to coat chicken. Bake chicken on ungreased baking pan at 375 for 50 minutes or until no longer pink in center and juices run clear. Makes 4-6 servings.

Chicken Salad

2 lbs. boneless skinless chicken breast, cooked and cut up

3/4 c. chopped celery

2/3 c. mayonnaise

1/3 c. chopped red onion

1 tsp. lemon juice

Combine mayo and lemon juice. Pour over all the ingredients and mix until dressing covers all. If it looks too dry, just add more mayo. Serve with rolls.