Fathers Day Menu

Hawaiian Chicken Kabobs

INGREDIENTS:
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons pineapple juice
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder 8 skinless, boneless chicken
breast halves - cut into 2 inch
pieces
1 (20 ounce) can pineapple
chunks, drained
Whole Mushroome(optional)
skewers

DIRECTIONS:
1. In a shallow glass dish, mix the soy sauce, brown sugar, pineapple juice, sesame oil, ginger, and garlic powder. Stir the chicken pieces into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken, pineapple, and mushrooms alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear. If using bamboo skewers, soak over night. So they won't burn.


Homemade Rice Pilaf

In large sklillet melt 3-4 TBS butter or margerine. Add 1/2 cup broken angel hair pasta noodles and brown. Add 1/2 tsp garlic powder and 1 cup rice. Add 1 chicken boulion cube and 2 1/4 cups water. Cover and cook for 25 minutes.

Dessert
Not Yo' Mama's Banana Pudding

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6-8 bananas, sliced
2 cup milk
1 5-ounce box instant French vanilla pudding
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip

Directions:
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Yield: 12 servings
Preparation time: 30 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen