CROCK POT HONEY SESAME CHICKEN (Very Culinary) 5 boneless, skinless chicken thighs (about 1 1/2 pounds) salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons vegetable oil or olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch dissolved in 6 Tablespoons water 1/2 tablespoon (or more) sesame seeds 3 scallions, chopped Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut or shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions. Serves 4

Hmm can we add our recipes for today to this link instead of starting a new one? Pennsylvania Vegetable Marketing & Research Program had a contest where people submitted their veggie recipes. This is one of the finalists. Dressed Up Green Beans 1 lb Snap Beans; fresh, green and yellow, trimmed 1 1/2 c sliced Mushrooms 2 T Green Onions, chopped 2 T Butter 2 T Savory, fresh, minced 2 T Parsley minced 1 T Lemon Juice 1 T Cider Vinegar 1 T Vegetable Oil 1 tsp Sugar 1 tsp Salt 1/8 tsp Pepper 4 Bacon Strips cooked and crumbled Place the beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil, cover and steam for 7 to 9 minutes or until crisp-tender. In a large skillet, saute mushrooms and onion in butter until tender. Remove from heat, stir in savory, parsley, lemon juice, vinegar, oil, sugar, salt and fresh pepper. Add beans and toss to coat. Sprinkle with bacon. Serves 4 _____________________________ Here is a link that might be useful: Pennsylvania Veggie Recipes

I read this posting every day and have gotten some great recipes but this is my first venture into posting my own. This is one of my all time favorite recipes. I always have a couple cans of salmon in the cupboard and usually some ready made pie crusts in the freezer. This one tastes so good! We have half one night and half for leftovers another. Salmon Foldover Pie 2 TBS. butter 1 med sized onion, chopped (about a cup) 1 celery stalk, chopped (1/3 cup) 1 tsp. dried dill 1 can cream of mushroom soup 1 can(15oz) salmon, drained and flaked 2 eggs 1 cup dry bread crumbs 2 9-inch pie crusts Preheat the oven to 375. In a skillet heat the butter and saute the onion and celery for 5 to 8 minutes, or until soft. Remove from heat and add the dill, soup, salmon, 1 egg, and bread crumbs: mix until well combined. Place each pie crust on a cookie sheet and place half the salmon mixture on one side of each crust about 1 inch from the edge. Beat the remaining egg and brush the edges of the dough with it. Fold the dough over the salmon and pinch the edges together to seal. Prick the top with a fork. Brush the dough with the egg and bake for 30 to 35 minutes or until golden brown.

Chili 2 lb. Ground beef 1 lb. ground pork 5 C.chopped onions 1 1/2 T. chopped garlic 7 T. chili powder 2 small cans chopped green chilies 3 16 oz. can tomatoes, crushed 3 T. tomato paste 4 bay leaves, crumbled 1 T. salt 1 T. oregano 1 T. red wine vinegar 1 T. brown sugar 2 16 oz can red kidney beans Accompaniments: 1 bag corn chips 1 head lettuce, shredded 12 oz. sharp cheddar, shredded sour cream Brown meat with onions and garlic. Drain fat and stir in chili powder. Add chilies, tom., tomato paste and remaining ingredients EXCEPT kidney beans. Cook 2 hours. Add kidney beans. Cook 30 min. more. Serve with accompaniments.