DELICIOUS TERIYAKI CHICKEN RECIPE

1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake

--QUICK TERIYAKI MARINADE--

1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger

Mix all ingredients except meat.  Stir and cook over low heat until sugar is dissolved.  Cool.  Pour over meat and marinate for at least 1 hour.  Best when cooked over charcoal.  Use remaining marinade for basting.    If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour.  Best when meat is cooked over charcoal.  Baste often.  

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BAKED  CHICKEN  WINGS

Start with a layer of chicken or turkey wings in a larger roasting pan.  Top with 2 cans cream of chicken soup.  Then sprinkle with 1 envelope of Lipton onion soup mix. 

Then repeat the same two more times.  Add 1/2 cup of water and seal with foil paper and bake at 350 degrees for 3 to 4 hours or until tender. 

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EASY  CHICKEN  POT  PIE

2 c. diced, cooked chicken
1 med. onion, chopped
4 boiled eggs, grated or chopped
2 cans mixed vegetables, drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth

--CRUST--

1 c. sweet milk
1 c. mayonnaise
1 c. self-rising flour

Layer first three ingredients in dish.  Mix soup, broths and vegetables.  Pour over chicken.  Mix milk, mayonnaise and flour; spread over soup mix for crust.  Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.