Pancit Canton

2 T oil
1 small onion
2 cloves garlic, minced
2 boneless, skinless, chicken breasts
3 medium carrots, peeled and julienned
2 cups snow peas, tops and tails removed
2 green onions, cut into 2 inch pieces
1/2 head small cabbage, sliced into thick strips
1 package flour stick noodles (available at Oriental grocery store)
1 (14-ounce) can chicken broth
2 T soy sauce
3 T butter

In small saucepan, cover chicken breasts with water. Bring to a boil and continue to cook over medium heat until done, about 10 minutes. With two forks, shred chicken breast meat into thin strips.

Meanwhile, prepare and cut all vegetable ingredients.

Heat oil in a large 3 quart saucepan. Sauté the onions until transparent, 2-3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add chicken and sauté until lightly browned, about 2-3 minutes.

Add carrots, snow peas, green onions, and cabbage. Stir-fry over medium-high heat, about 4-5 minutes. Pour in chicken broth and soy sauce. Reduce heat to medium and simmer for 1 minute. Add noodles. Cover pan and allow noodles to soften and absorb liquid. As noodles begin to soften, stir until well mixed and almost all of liquid is absorbed, 5-10 minutes. Add the butter and stir until noodles are evenly coated.

This is a traditional Filipino recipe and very easy to make. I grew up eating it a lot and finally learned how to make it from my mom. It is my husband's favorite and I encourage you to give it a try sometime!

Jelly Bean Nests

2 cups miniature marshmallows
1/4 cup butter
1 (6-ounce) package chow mein noodles

Jelly beans or other egg shaped candy

















Combine marshmallows and butter in 2-quart saucepan; cook over low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until very well coated.

Press mixture on bottom and up sides of each buttered 12-cup muffin pan cup with buttered fingers.

Refrigerate at least 2 hours or until firm.Remove from cups; fill with jelly beans.