giving back | brag book | cooking corner Tossed Taco Salad Dr. and Kathy Lauson 1 pound ground beef 1/2 cup taco sauce 1 small head lettuce, torn into small pieces 1 medium green pepper, cut into strips 1 medium tomato, cut into wedges 1/2 cup pitted ripe olives 2 cups shredded cheddar of Colby cheese 1 package taco flavored tortilla chips 1/2 cup Thousand Island dressing Cook and stir groud beef over heat. Drain; stir in taco sauce and heat. Toss lettuce, green pepper, tomato, olives, cheese and chips. Spoon hot beef mixture and salad dressing over lettuce mixture and toss. Serve immediately. Lasy Daisy Chicken Cindy Schwartzkopf, Dr. David Pham 8 chicken thighs, skinned 2 teaspoons corn oil 1/2 cup Italian dressing 1/4 cup water 1/4 cup soy sauce 1 teaspoon onion flakes 1 teaspoon brown sugar 1 teaspoon garlic powder 1/8 teaspoon pepper 1 1/3 cup instant rice Heat oil in medium saucepan. Add chicken and brown on all sides. Drain drippings from pan. In a small bowl, mix remaining ingredients except rice. Pour over chicken. Cover and cook on low heat about 45 minutes or until fork tender. Remove chicken from pan and keep warm. Add water to liquid in pan to make 1 1/3 cups. In the same pan add liquid and bring to boil. Add instant rice and stir to mix. Remove from heat let stand 5 minutes before serving. Mexican Chicken Casserole Jenny Moser, Dental Assistant Dr. Michael DeSimone 3 pounds cooked chicken breast, cut up 1 can cream of chicken soup 1 can cream of mushroom soup 1 4-ounce can diced green chilies 1 tesspoon chili powder 4 tablespoons onion 1/4 teaspoon pepper 1/4 teaspoon tabasco sauce 1 cup milk Corn ships Sharp cheddar cheese Line a 9x13 pan with corn chips. Place cut up chicken on top of chips. Mix milk, soups, chilies and spices together. Pour over chicken and chips. Grate the cheese and top the casserole. Bake uncovered for 45-55 minutes at 350 degrees or until cheese is golden brown. Kung Pao Shrimp Michelle Fischer, Hygienist Dr Wohlgemuth 1 pound raw medium shrimp, in shells 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon white pepper 1 medium onion 2 medium bell peppers 1 teaspoon cold water 1 tablespon dry white wine 1/2 teaspoon sugar 1/4 teaspoon sesame oil 2 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root 2 tablespoons Hoisin sauce 2 tablespoons chili paste 1/2 cup roasted peanuts Peelshrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Pat dry with paper towels. (If shrimp are large, cut into 3/4 inch pieces.) Toss shrimp, 1 teaspoon cornstarch, salt and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes. Cut onion into 8 pieces. Cut bell peppers into 3/4 inch pieces. Mix 1 teaspoon cornstarch, water, wine, sugar and sesame oil. Heat wok or 12 inch skillet until very hot. Add vegetable oil; rotate wok to coat side. Add onion pieces, garlic and ginger root; stir-fry 1 minute or until onion pieces are light brown. Add shrimp; stri-fry until pink. Add Hoisin sauce and shili paste; stir-fry one minute. Stir in cornstarch mixture; cook and stir until thickened. Sprinkle with peanuts. Serve hot over cooked noodles or rice.