Mushu Pork-Not in the least bit authentic

1/2 lb pork loin cut into thin strips
1 clove garlic finely minced
1 teaspoon fresh grated ginger
1 tablespoon soy sauce
Black pepper
3 tablespoons vegetable oil
1 16 oz package Rainbow Salad or Broccoli Slaw
1 can bamboo shoots drained reserve the liquid
2 small or 1 large onion sliced thin
1/2 cup water
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tsp szechuan chili paste or other chili paste or hot sauce
2 tsp cornstarch
1 package burrito size tortillas
1 jar hoisin sauce

Heat a wok over high heat. Meanwhile toss the pork loin with the garlic, ginger, 1 tablespoon soy sauce and some black pepper. Add the oil to the wok and when almost smoking add the pork. Toss and cook until browned and cooked through. Add the onions to the pork and and cook 1 minute add the rainbow salad and bamboo shoots. Stir and cook for 2 minutes add the sherry, brown sugar, chili paste and remaining soy sauce. Continue to cook and stir for 2-3 minutes. Mix the 1/2 cup water, reserved bamboo shoot liquid and the cornstarch together pour into wok over meat and vegetables and bring to a boil, tossing to combine sauce and vegetables. When sauce has boiled and thickened remove from heat. To serve spread 1-2 tsps hoisin sauce on center of tortilla, top with a mound of mushu and roll up burrito style. Serve with rice.

Campfire Cuisine-Lemon Chicken

Any fool can burn a hot dog and heat a tin of beans, and lets face it if you've just hiked all over the wilderness and it's freezing and you're starving, these things taste absolutely divine. But I've always enjoyed creative cooking and the challenge of a campfire only makes me want to be more creative. A love of hobo meals has caused me to experiment with other food you can bury in a fire. Potatoes and onions, whole and wrapped in a shiny jacket of foil taste incredible after you pull them from the coals. Adding mushrooms or peppers to the traditional mix of carrots, potato and onion in a hobo meal is a nice twist or changing from a hamburger patty, to a chicken breast or a pork chop is also welcome. This so far is my favorite is my favorite wrapped in foil experiment.

Lemon Chicken

For each:
1 sheet heavy duty aluminum foil
1 chicken breast
1/2 lemon sliced very thin
4 or 5 green onions white and green parts cut into 1 in pieces
2 cloves of garlic chopped
1 cup instant brown rice
1 cup chicken broth or water
1 tablespoon butter
salt and pepper

Spread the butter (or if it's cold break into bits) in the center of the sheet of foil, lay the lemon slices over the butter top with the onions, salt and pepper the chicken breast and lay this on top of the lemon and onions, fold the sides up to form a squarish bowl, sprink the garlic on top of the chicken pour the rice over the chicken then the broth over the rice. Fold the sides of the foil up and around the food and roll over twice to seal (watch your other ends so the broth doesn't spill out) roll each of the other ends to form tight seals. Bury in hot coals for 15-25 minutes depending on the heat of your fire. Open and wolf.

Corn Cakes

Perfect corncakes are not pancakey but more creamy custard with a crispy outside. Use more oil than you would for pancakes or you won't get the crispy yumminess that these need.

1 15 oz can cream style corn
3/4 milk
1 egg
1 cup flour
1 tablespoon cornmeal
1 teaspoon baking powder
1/4 teaspoon each salt and pepper
Vegetable oil for frying

In a medium sized bowl mix together the creamed corn, milk, egg, cornmeal, baking powder, salt and pepper. Stir in the flour just enough to combine. Set aside. Set a griddle or large frying pan over medium high heat. When hot add about 2 tablespoons of vegetable oil to the pan. Drop about a 1/4 cup of batter per cake onto the griddle (I can usually get four in one go) Cook until bubbles form on top and sides look crisped, about 2 minutes. Turn with a spatula. If cakes want to tear wait a little bit longer. Continue cooking on other side for another minute or so. If cakes refuse to set up enough to flip add a little more flour. If the first ones seem cakey add a bit of milk. If pan runs dry of oil add more. Serve hot with butter or not. Ham is also good.

Wicked Chicken

4 chicken breast halves cut into bite size pieces
1 cup flour
1 1/2 tsp salt
2 tsp black pepper
1/4 real butter
1/2 cup vegetable oil

Sauce
1/2 cup (1 stick) real butter
1 cup Louisiana style hot sauce

In a frying pan heat oil and butter until bubbly. While the oil is heating combine the flour, salt and pepper in a bowl or even better a quart size zippy bag. Shake the chicken pieces to coat them in the flour and add to the hot oil. Cook 2-3 minutes until golden brown. Turn pieces and continue cooking until browned all over and cooked through. Remove from pan and set asside.

Drain the oil and butter from the pan leaving as much as of the browned flour as possible. Add the stick of butter and melt over low heat. Add the hot sauce, heat through. Stir in the chicken until completely coated in sauce.

I like to serve this with Lipton's Garlic Parmesan Risotto Rice and corn. Unfortunately the stores in my area no longer carry Lipton's Garlic Parmesan Risotto (infinite sadness) and I've had to make do with Cheddar Broccoli Rice.

Chicken Florentine Casserole

4 chicken breast halves cut into bite size chunks
8 oz baby spinach leaves
4 oz button mushrooms sliced thin
1/4 cup butter divided into 3 parts
1/2 cup dry sherry or dry white wine or chicken broth
1 15 oz can cream of mushroom soup
1 15 oz can chicken broth
1 cup water
1 14 oz package instant brown rice
1/4 lb swiss cheese sliced thin
Cavender's Greek Seasoning or salt and pepper to taste

Preheat oven to 375• In a dutch oven melt the first third of the butter over medium high heat. Season the chicken with greek seasoning or salt and pepper. Sauté chicken until browned, set aside. Add another third of the butter to the pan saute the mushrooms sprinkled with greek seasoning until golden. Remove from the pan. Add the last third of the butter and saute the spinach adding more to the pan as it wilts. When spinach is completely wilted add the sherry, bring to a boil and cook one minute. Add the cream of mushroom soup and the reserved chicken and mushrooms. Add the rice and stir to combine. Stir in the chicken broth and water bring to a boil. Turn off the heat. Cover the top with swiss cheese slices, cover tightly and bake in oven for 15 minutes. Uncover and bake 10 minutes more until cheese is bubbly and lightly browned.