Easy Angel Fluff
Split an angel food cake into three layers and set aside.
In a bowl, combine a 20 oz. can of crushed pineapple, juice included, with a box of instant vanilla pudding.
Add a container of Cool Whip and beat until fluffy.
Spread between layers and on top of the cake.
Chicken Stir Fry
2 Tbsp. cornstarch
1/4 tsp. ground ginger
14 1/2 oz. vegetable or chicken broth
1 Tbsp. soy sauce
3 Tbsp. vegetable oil
1 lb. chicken, cut into strips
5 cups of fresh vegetables – broccoli, carrots, celery, green onions, peppers, mushrooms, etc.,
1 clove minced garlic
Stir together the cornstarch, ginger, broth and soy sauce and set aside.
Heat 2 Tbsp. oil in skillet or wok.
Stir fry half of the chicken. Remove and set aside.
Repeat with remaining chicken.
Add the remaining 1 Tbsp. oil to skillet or wok and stir fry the vegetables and garlic until tender crisp.
Reduce heat and stir in the chicken and broth mixture, cooking until it thickens.
Serve over rice.
