Hawaiian Chicken\r\nBoneless breasts and thighs \r\nTeriyaki sauce\r\nCanned pineapple juice\r\n1 medium Vidalia onion, slivered\r\nCrushed garlic clove(s), if desired\r\nCombine equal parts teriyaki sauce and pineapple juice in a glass or stainless steel bowl.\r\nAdd onion and garlic. Marinate boneless pieces for as little as one hour at room temperature or overnight, covered and in fridge. (Don\u2019t ever leave chicken out of fridge for more than two hours.)\r\nGrill chicken, basting with excess sauce. Discard leftover sauce. \u00a0Serve over rice. Makes great leftovers.\r\n\r\nKentucky High Pie\r\nWith an electric mixer, beat 2 eggs, 1 cup sugar, 1\/4 cup cornstarch.\r\nAdd 1 tsp. vanilla (or bourbon) and 1\/4 lb. margarine. Mix again.\r\nAdd 1 cup pecan pieces and 1 small bag of chocolate chips.\r\nBake in unbaked pie shell for 1 hour at 350\u00ba.\r\nServe warm with whipped cream or cool whip.