Had to take GS to orthodontist, and after I returned him to school, I was too close NOT to go

{{!gwi}} also known as Whistle Stop Cafe

Country fried steak and, always have to have,their carrot salad, and their cornbread, which can't be beat.

Below is their daily menu, to make you drool :o) **If you look at the bottom of the menu page, you'll see recipes. Click if you want to see them.

Here is a link that might be useful: Whistlestop Cafe menu

We had breaded chicken breasts, rice and stir-fried veggies.
I just finished making butter tart squares and have them in the oven now. I haven't made them since December, so it's time we had them again.

Last night I ordered Chicken Francese. It was absolutely tasteless. I brought most of it home, made some marinara sauce and grated some parmesan cheese over it. The marinara was good but didn't help the leftovers as much as I had hoped. The chicken was just so tasteless. A good way to lose weight!

I fixed chicken breasts topped with stovetop stuffing in the crockpot today. Had a side dish of potatoes. I make a dish like this on the days my son is coming after work to mow or to fix something for dear old mom. That way I can at least send his supper home with him.

I never heard of fried spaghetti.

Shirley

spicey chicken breast
french fries
baked beans

Lots of chicken tonite!

We are having teriyaki, steamed rice, pot stickers and sauteed asparagus.

Boiled crabs

I made bean soup using the ham bone from Easter ham (Honeybaked), hot bread and watermelon.

I made the best mongolian chicken last night but my darn rice maker must be giving up the ghost, cos it didn't cook in the usual 35 minutes. I turned it on for another 20 minutes and the rice was still icky and not cooked through.

Angela, what is Mongolian Chicken?

I tweaked this recipe. Used chicken and added sliced mushrooms and fresh asparagus do the chicken while it was cooking. Very good!

Mongolian Beef
from Pink Bites

1 lb of flank steak or cube steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon grated ginger (about 1/2 inch piece)
1 tablespoon minced garlic (about 2 -3 large cloves)
1/2 cup water
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/2 teaspoon red pepper flakes
3 large green onions, sliced
Rice, for serving

1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.

2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don�t worry if the sauce doesn�t look thick enough at this point. The corn starch in the beef will thicken it up later.

3. Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.

4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice. Serves 2.

I found this one when I googled it, and it looks good too!!
I want to make this, only use a deep skillet for quickly frying the chicken.

Mongolian Chicken Recipe (blogchef.net)

1lb boneless skinless chicken breasts (sliced into thin strips)
1/2 cup cornstarch (or more, for coating)
2 tablespoons garlic (minced)
1 white onion (sliced)
2 green onions (sliced)
1 teaspoon salt
1/2 teaspoon black pepper
Oil (for frying)
Sauce-
1/4 cup chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper flakes (or less, to your taste)

Step 1: In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.

Step 2: Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.

Step 3: Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.

Step 4: Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.
(Makes 4 Servings)

Here is a link that might be useful: Mongolian Chicken