This past week has been wonderful weather-wise. It’s because of weather like this that we live in Iowa.

Honolulu Chicken

4 skinless chicken breast halves

1/4 c. flour

1/2 tsp. salt

pepper, to taste

cooking oil

1 c. peach preserves or jam

1/2 c. barbecue sauce

1/2 c. diced onion

2 Tbsp. soy sauce

1 large green pepper, cut in strips (optional)

1 (6 oz.) can sliced water chestnuts, drained and rinsed (optional)

Combine flour, salt and pepper. Dredge chicken in the mixture and fry in a little cooking oil till browned. Remove chicken and drain off drippings. Return chicken to pan.

Combine preserves, barbecue sauce, onion and soy sauce, mixing well. Pour over chicken; bring to a boil. Cover and simmer for 40 minutes, stirring occasionally. Add green pepper strips and water chestnuts, if desired and continue to cook for 15 more minutes. Serve over hot cooked rice.

Shell Casserole

1 lb. ground beef

1-1/4 c. hot water

1 small onion-chopped

2 tsps beef bouillon granules

1 tsp. salt

2 Tbsp. red wine

1/4 tsp. garlic powder

6 oz. lg pasta shells

1 tsp. Worcestershire sauce

1 (2oz.) can sliced mushrooms

1/4 c. flour 1 cup sour cream

In skillet, cook ground beef and onion until red color disappears. Drain beef and put in slow cooker. Stir in salt, garlic powder, Worcestershire. sauce, and flour if using Add water, bouillon and wine. Cover and cook on low two to three hours. Cook pasta, add mushrooms and sour cream to slow cooker. Stir to mix ingredients. Turn to high. Cover and cook on high 10 to 15 minutes.

Glorified Gingerbread

2 c. flour

1 c. sugar

1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 c. shortening

1 egg

2 Tbsp. molasses

1 c. buttermilk

1/2 tsp. baking soda

1-1/2 tsp. baking powder

Mix together in bowl, the flour, sugar and spices. Cut in shortening with pastry blender until mixture is a crumb-like consistency. Take out half a cup of the mixture and set aside for the topping.

Beat together, the egg, molasses and 3/4 cup milk. Add to the first mixture.

Combine soda, baking powder and remaining 1/4 cup milk. Stir together quickly and add to the other ingredients. Pour into well buttered 8 inch square baking pan. Sprinkle top with the 1/2 cup reserved crumb mixture. Bake at 350 for 40 minutes, or until tests done with a inserted toothpick in the middle. Best served warm with real whipped cream.