CHICKEN KABOBS RECIPE

3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish.  Add enough teriyaki to your taste.    Cut chicken in pieces to place on skewer.  Put in marinade overnight.  Put chicken on skewers.  Cook over grill.  While cooking baste well with marinade.  Serve with vegetables over rice. 

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RUSSIAN CHICKEN

1 pkg. dry onion soup
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken

Place chicken in baking pan.  Combine ingredients and pour over chicken.  Bake at 350 degrees for 1 hour. 

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TURKEY DIVAN

1 (10 oz.) pkg. frozen broccoli
4 lg. slices cooked turkey or chicken
1 can cream of chicken or celery soup
1/3 c. milk
1/4 c. Parmesan grated cheese

Cook and drain broccoli.  Arrange in 10 x 6 x 2 baking dish.  Combine sour and milk.  Pour over turkey.  Sprinkle with cheese.  Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly.  3 or 4 servings. 

CHICKEN WALNUT

1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice

Combine, cornstarch, ginger, garlic, sugar and salt.  Roll chicken in mixture.  Brown chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one-quarter cup apple juice.  Pour liquid over browned chicken.  
Cover and simmer 20 minutes or until fork tender.  Stir once, add bamboo shoots.  Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix.  Left over, add to chicken stir until thick.  Serve hot garnished with French fried walnuts.  Make by heating one half cup or more walnuts in boiling water five minutes.  Remove skins, dry and fry until brown.